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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.3 pts. and median of 91 pts. in 44 notes) - hiding notes with no text | | | Tasted by SuperSleuth on 3/14/2021 & rated 88 points: Had 2 bottles tasted in a row. The first showed bricking and was over the hill. The second was still good. Balanced Cabernet, black currant, mocha and hint of anise and spice. Medium length. Aged less well than the 1997 Mondavi Oakville Cabernet tasted simultaneously. Drink. (1175 views) | | | Tasted by grumi62 on 1/2/2020 flawed bottle: flawed, porto like (1436 views) | | | Tasted by davergny on 5/5/2018 & rated 93 points: 2 bottles bought at auction. The first was tired. This one is fantastic! Rich, mouth filling cabernet, loaded with black currants and hints of mocha and nutmeg. Good length and some ultra fine tannins still kicking. Intoxicating nose as well. Excellent California cabernet. (1970 views) | | | Tasted by G_H on 11/4/2017 & rated 94 points: Beautiful sweetness, red berries, spices, cloves, dense, long, amazing (2174 views) | | | Tasted by d'Artagnan on 3/15/2015 & rated 90 points: Nez de vieux cabernet, boite à cigare, mine de crayon et cèdre,
En bouche, il a du corps, l'attaque est pleine, sur le fruit mûr, les tanins sont fondus, c'est goûteux et assez complexe, mais ça tombe un peu vite après le milieu de bouche. Encore très bon mais à boire sans attendre, je soupçonne qu'il était meilleur il y a 5 ans. 90 pts (3667 views) | | | Tasted by Javachip on 2/18/2015 & rated 90 points: Allowed to breathe in glass 30 minutes before tasting. Clear deep garnet-blood red. Brooding, elegant bouquet of red and black fruit liqueurs, forest floor, fennel, anise, sweet oak and bourbon. Similar on the palate, luscious fruit, velvety tannins, rich and generous. (2939 views) | | | Tasted by NapaInBaltimore on 8/17/2014 & rated 91 points: Needed a long decant, better the second night, but still had a bit of fruit. Enjoyed it but I bet it was better a few years ago (3066 views) | | | Tasted by Javachip on 3/5/2013 & rated 91 points: Allowed to breathe in glass 60 minutes before tasting. Clear youthful dark garnet-ruby color. Subdued bouquet of creme de cassis, forest floor, black cherries, iodine, aromatic wood. Similar on the palate, full body with medium finish. Seems to have plenty of life left. (3947 views) | | | Tasted by sbfoote on 7/3/2012 & rated 92 points: Excellent red fruit, still vibrant and sweet, some tannin on the finish, not particularly complex, but delicious nonetheless. (4219 views) | | | Tasted by bon vivant on 4/3/2012: Gave this an hr + decant and the fruit was fresh and dark, some nice secondary development has already occurred and the wine is showing well -time to drink and enjoy (3147 views) | | | Tasted by Rubinland on 1/9/2011 & rated 84 points: Better the second night or if decanted for 2 or 3 hours. It won't last much longer, past it's prime. Not spectacular. (3981 views) | | | Tasted by psmith on 10/15/2010: 1997 Stag's Leap Retrospective (Northbrook, IL): Cedar. Soft, with a classic green edge. Fine tannins held in check. Medium body. Nice. My 2, group 5. (4574 views) | | | Tasted by bkel44 on 8/24/2010 & rated 89 points: After a 30-minute decant, detected red and black fruit on the nose. Palate of cherries and blueberries. Tannins present, but had smoothed out making the wine silky. Definitely in the last stages of its prime and headed down the other side of the bell curve shortly. Quite enjoyable so drink 'em if you got 'em!! (2917 views) | | | Tasted by MatthewF on 6/13/2010: Decanted for a half hour. Red plum and cherry on the nose with a damp earth/wet leaves component. Some vanilla and cedar notes. Fruit forward on the palate, though the fruit seems to be starting to decay a bit. Medium body and finish with soft tannins. Good acidity throughout. Very nice and I plan on drinking my remaining bottles very soon. (2748 views) | | | Tasted by cjboffoli on 5/8/2010 & rated 90 points: Free bottle from Carlos to replace a corked Opus '88. Brick red. Leather and fig on the nose. Still nicely balanced. But a bit past its prime at this point. (2803 views) | | | Tasted by robba on 9/7/2009: First tasting, not as impressive, nice brick color with fruit fading. Let sit overnight and it improved dramatically - surprising. (2840 views) | | | Tasted by 9 and 3/4 on 8/6/2009 & rated 88 points: Getting a little lean, tired, like a long day at the office. Still enjoyable! Drink, drink, drink... (2879 views) | | | Tasted by jleg on 4/1/2009: Big nose upon opening that has some complexity with contrasting notes of dill pickle, leather, and fading fruit. Fully mature and ready to drink but holding nicely. Fruit is fading but has the perfect level of acidity and a little creaminess. Just a bit of tannin hanging in there. Fruit fades even further as wine opens up and becomes thin and uninteresting. Drink up and disguise with food. (2883 views) | | | Tasted by Asmo on 12/14/2008 & rated 85 points: drink em if you got em. definitely on the decline. not much fruit or nose. tossed it after a glass and went with a 97 duckhorn instead which was holding up fabulously. (3017 views) | | | Tasted by Easter Everywhere on 4/1/2008: Dark currant, earth, lots of toast (integrated), firm, tart & a bit tannic on palate though ripe tannin, tasty, good w/food (1627 views) | | | Tasted by jeffal66 on 1/21/2008 & rated 91 points: Better than my first bottle. Tannins have been tamed, fruit was there. Very good with venison, horseradish spaetzle at Sola in Bryn Mawr. Deelish. (3657 views) | | | Tasted by jeffal66 on 11/19/2007 & rated 87 points: A little bit of a let-down. I'm not sure if it's an old world profile or it's just tired and the fruit has let out. Day 1 it held up against a steak but I wasn't looking for it to simply hold up. 2 days later the life was running out. I wouldn't hold any longer. (3735 views) | | | Tasted by wpd on 8/27/2007 & rated 86 points: Disappointing for the great 97's. Lacking in fruit, a bit tannic. Opened up after an hour, but did not improve to any extent. (3498 views) | | | Tasted by Hollowleg on 7/3/2007 & rated 91 points: No notes taken, however, I do recall that it was silky smooth and in its' prime. (3576 views) | | | Tasted by pgordon62 on 1/26/2007 & rated 91 points: Very nice - aromas of ripe cherry and plums, sage, graphite, grilled meat and a touch of saddle leather. Lots of pummy fruit, licorice and dried herbs on the palate. I like were the finish is - tannins are generally resolved but there is nice grip and balance. Should go another 5-7 years. (3754 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, May/June 1999, IWC Issue #84
(Robert Mondavi Winery Cabernet Sauvignon Stags Leap District) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Robert Mondavi Winery Producer website
Producer websiteCabernet SauvignonCabernet Sauvignon is probably the most famous red wine grape variety on Earth. It is rivaled in this regard only by its Bordeaux stablemate Merlot, and its opposite number in Burgundy, Pinot Noir. From its origins in Bordeaux, Cabernet has successfully spread to almost every winegrowing country in the world. It is now the key grape variety in many first-rate New World wine regions, most notably Napa Valley, Coonawarra and Maipo Valley. Wherever they come from, Cabernet Sauvignon wines always seem to demonstrate a handful of common character traits: deep color, good tannin structure, moderate acidity and aromas of blackcurrant, tomato leaf, dark spices and cedarwood.
Used as frequently in blends as in varietal wines, Cabernet Sauvignon has a large number of common blending partners. Apart from the obvious Merlot and Cabernet Franc, the most prevalent of these are Malbec, Petit Verdot and Carmenere (the ingredients of a classic Bordeaux Blend), Shiraz (in Australia's favorite blend) and in Spain and South America, a Cabernet – Tempranillo blend is now commonplace. Even the bold Tannat-based wines of Madiran are now generally softened with Cabernet SauvignonUSAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Napa Valley Napa Valley Wineries and Wine (Napa Valley Vintners)Stags Leap District Stags Leap District |
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