External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
2001
2000
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.5 pts. and median of 93 pts. in 334 notes) - hiding notes with no text | | | Tasted by prism on 9/20/2023 & rated 93 points: Brought to a restaurant, decanted for a half hour. Scrumptious; could go for some years more, much like its 2005 siblings in Bordeaux. Tertiary flavors in with the mellow fruit, but this might develop a bit more. Delicious right now though. (774 views) | | | Tasted by sam_rosato@hotmail.com on 5/29/2023 & rated 93 points: Still drinking beautifully (1035 views) | | | Tasted by SMHalps on 5/26/2023 & rated 94 points: Part of an odds and ends event for my wine group. All the wines were opened, but not decanted for at least 45 minutes before serving. My next to last bottle of this vintage and it's been a few years since my previous bottle. Time has been kind to this wine, and I have bumped up my score a point. Tied for my favorite wine of the night, with the 2011 Quilceda Creek Galitzine. (995 views) | | | Tasted by sastewart on 4/27/2023 & rated 93 points: From Magnum. Opened 3 hours ahead. Spice, dark fruits, cedar and herbs on the nose. Medium bodied with a good balance of primary red and dark fruits along with secondary flavors of earth and spices. Still a solid core of acid and smooth tannins with a medium plus finish. From magnum this should remain on plateau for several years. 93 points (1158 views) | | | Tasted by LuckyLars on 3/21/2023 & rated 93 points: Poured glasses just after opening. Rich colour and very full bodied. Initially it had a port like quality - that sort of richness. With time the dark fruit profile came through. The wine became more fresh, well balanced and delicious. I wish I had a lot more. (1215 views) | | | Tasted by no leashes on 6/8/2022 & rated 91 points: Drinking beautifully, ripe and delicious red fruit, currant and just a hint of earth, anise and tobacco flavors. (1855 views) | | | Tasted by SMHalps on 5/27/2022 & rated 92 points: Opened, but not decanted for about an hour before pouring, as part of a Napa Cabernet night at a steakhouse with my wine group. Very good, but somehow it seemed a little less impressive than the other 3 Cabs (which were 2005 Dunn Napa, 2012 Lewelling Wight, and 2012 O'Shaughnessy Howell). In comparison to the other wines, it seemed slightly oxidized, and a little less lively. (1619 views) | | | Tasted by SacramentoCharlie on 5/17/2022 & rated 93 points: Hitting on all cylinders. Long finish and layers of napa cab goodness. (1671 views) | | | Tasted by LCHammer on 1/10/2022 & rated 91 points: Ready to go. Great aged cab profile and mild tannins. (2025 views) | | | Tasted by Jolayne0 on 12/25/2021 & rated 93 points: Very complex and balanced. Fruity nose, full-bodied with oak, mineral, blackberry and cherry notes. Finishes so long and so smooth. I've been holding on to this one for quite a long time. Very much worth the wait. (1831 views) | | | Tasted by winelover1986 on 9/26/2021: Maybe a touch off where the last bottle was, but still excellent. (102 views) | | | Tasted by Haroldz7 on 5/1/2021 & rated 92 points: Nice wine. Drank it back to back with a 2006 Brunello Montalcino Corte Pavone. This wine is in a good place. Muted nose of cassis, right out of the bottle there was a distinct mustiness to this wine that disappeared after an hour - hour and one half.. From there distinct aromas of dark fruit, black cassis, and cooked meat appeared. In the glass this wine was dark in color with medium to full body. The sediment was present and I believe added to the character and longevity of this wine. Flavors of dark cherries and chocolate were present, albeit, more one note than I would have hoped for in a reserve bottling. Tannins were well integrated. Drink up. This wine has some life left, but, I think will start its decline in the next year, or so. (2003 views) | | | Tasted by no leashes on 4/1/2021 & rated 92 points: Drinking beautifully, with cherry, earth and mineral flavors. Excellent balance. Delicious. (1834 views) | | | Tasted by bluedog on 2/28/2021 & rated 89 points: A little funk. (1913 views) | | | Tasted by Rollerball on 12/26/2020: Drinking on its own. Deep with cherry. Tons of swirling licorice, berries, coffee, herbs, abd chocolate. The nose a little floral. Beautiful juicy acidity bringing up the rear. Tannins get a little rough especially drinking in the cold. (1907 views) | | | Tasted by La Cave d'Argent on 12/25/2020 & rated 93 points: Now deep-to-opaque garnet in color, the 2005 Anderson's Conn Valley Cabernet Sauvignon Estate Reserve continues to impress. This particular bottle was purchased upon release and cellared under ideal conditions. After decanting off of its sediment, it was serially sampled over the ensuing 3-4 hours. Shortly after decanting, the wine becomes effusive of fig, dark bramble fruits, bittersweet chocolate, lavender, licorice and dried herbs. Full-bodied and with medium acidity, it delivers flavors mirroring the nose and stays solid on the middle palate. The alcohol (listed as 15.1%) is silent and the wine's residual tannins are silky smooth. With a finish that lingers beautifully, this Cab is in a good spot. Comparably cellared bottles should easily reach their twentieth birthday, and I would not rule out an even longer lifespan. Drink now-2025. (1946 views) | | | Tasted by jsander on 8/8/2020 & rated 91 points: Classic Cali cab. Give it an hour of air to sing in your palette. (1754 views) | | | Tasted by Marc S on 4/20/2020 & rated 92 points: - Brick color with medium forming legs. It's balanced and has flavours of strawberry and black currant with a medium/full body. Angular texture with a long finish. (1965 views) | | | Tasted by Ed B on 2/1/2020 & rated 88 points: I have loved this wine. That is why I kept this, the last bottle I had — perhaps too long. Tasted; nice flavor, but kind of bitter, biting. Decanted for 30 minutes. Better, but still not good. Bad bottle? Too old? Oh well. (2136 views) | | | Tasted by jlm on 1/18/2020: I have never found this vintage of the Conn Valley Cab to be particularly interesting. The aromas are fairly anonymous dark fruit, with just a hint of green peppercorn in the background to let you know it's actually Cabernet. The palate has round fruit of medium weight and acidity, but the presentation is just kind of monolithic. Little complexity from age. Will this get any more interesting? I'm not confident. (1859 views) | | | Tasted by garrigue65 on 1/16/2020 & rated 93 points: Nose of dark cherry and plum. Cherry dominate the palate not flabby but bright and there are notes of alluvial and minerality. Cola characteristics and chocolate on mid palate. Very long finish of muted tannins. Can last another five years but drinking beautifully now. (1914 views) | | | Tasted by JGinMO on 12/23/2019 & rated 93 points: In terrific shape. Soft and elegant at first, but with a deep mid palette and strong finish. Decent backbone yet, and starting to blend typical ACV red fruit with blue. Such a great value (1748 views) | | | Tasted by DVMT on 8/29/2019 & rated 90 points: Mellow, uneventful. Very approachable. (1881 views) | | | Tasted by Marc S on 8/22/2019 & rated 91 points: The wine looks ruby colored. The legs are medium. There is no sediment in the bottle. It smells like blackberry, strawberry, red currant and strawberry jam. It tastes like strawberry, blackberry and gooseberry. The body is medium. The wine has smooth texture. The wine finishes medium. The wine has low acidity. (1678 views) | | | Tasted by 3daywinereview.com on 7/7/2019 & rated 95 points: Day 1: 2 hour decant. Cherry, exotic spices, oak, plum and dark chocolate. Picks up a roasted nut quality on the long, intense finish. 94 points
Day 2: excellent and more integrated. Subtle wood, cherry, black licorice, spice and earth. Long finish. Classic Napa Cabernet. One of the best values. 95 points (1973 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Anderson's Conn Valley Vineyards Producer website
Anderson's Conn Valley Vineyards Winery is managed and operated by Todd Anderson and his wife, Sarah. Both of whom share an immense appreciation for fine wines and their creation. Todd's passion and expertise for producing world-class cabs and bordeaux-style blends, however, did not come overnight. Since 1984, when he began staking-out the vineyard's trellis system with his father, Gus Anderson, Todd has been involved with every phase of planting, growing, harvesting and crushing their estate grown grapes as well as vinification - the transformation of grapes into wine. The Anderson Winery staff also includes chief vintner, Mac Sawyer, who was recruited to spend a year in France mastering the fine art of wine making at the Superior School at Montpellier. He studied the Bordeaux, Provence and Alsation wine making styles and is the second American to ever attend this school. Mac's assistant, Cuko, continually tests and re-racks vintages so only the finest barrels of our wine are bottled. Traci, the office manager, keeps shipments moving and the office running like a Swiss watch. During the fall harvest, dozens of part-time laborers pick the grapes while Miguel and Cuko help Todd and Mac to crush the harvest and to process tons of grapes into juice.
BACKGROUND: Since 1983 Conn Valley Vineyards has been family owned and operated by the Anderson's, and since their first release in 1987, Conn Valley Vineyards has been dedicated to producing world class wines. The 40 acre Estate is located just south of Howell Mountain in Conn Valley. When you visit, they provide a personal and highly educational experience. Located just 3 miles or 10 minutes east of downtown Saint Helena, you'll feel worlds away from the hustle and bustle of busy tasting rooms.
TODD ANDERSON: After graduating from University of Pacific in Stockton, CA with a degree in Geology Todd went to work for a small geophysical firm that was on the cutting edge of technology for seismic oil and gas exploration. Todd soon realized the corporate world was not for him. Although he loved the industry he was in, he continually had thoughts of the outdoors and getting back in touch with the soil. These thoughts, along with the mention from his parents of starting a “small vineyard”, are what led to the creation of Anderson’s Conn Valley Vineyards.Cabernet 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)Napa ValleySt. Helena |
|
