External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91 pts. and median of 91 pts. in 27 notes) - hiding notes with no text | | | Tasted by WestUAg on 1/30/2018 & rated 92 points: Lots of life left here....a little so I would decant a few hours or wait a few more years but this seems to be built to last. Old world style with some solid dark fruit flavors going strong. (1273 views) | | | Tasted by EdwardjK on 10/10/2015 & rated 85 points: Lacks intensity. Tasted like it was watered down. (2434 views) | | | Tasted by wmccone54 on 8/9/2014 & rated 88 points: Short decant, and then poured into a large Riedel glass. I expected after two years the oak would have integrated more. Unfortunately, after close to 8 years, the oak is still very prevalent. Structured with blackberries, dark cherries, dark bitter chocolate, and some dry dusty earth. Really requires more time in the bottle or a very long decant. The liberal and somewhat excessive use of oak has really negatively impacted the enjoyment of this wine. Poor QPR. (2963 views) | | | Tasted by andrewdl on 3/9/2013: Pretty great. (3778 views) | | | Tasted by wmccone54 on 9/2/2012 & rated 90 points: Stereotypical Napa Cabernet: big, dark, and tons of primary fruit with a heavy dose of oak that's starting to turn to vanilla and cedar. Although very enjoyable, the 2007 Alexis was, I thought, smoother and more approachable. The wife really liked this, but I'm not sure this is worth $65 at retail. Recommend an hour to two hour decant. Starting to show hints of dark chocolate on the long finish. Goes well with a big juicy chargrilled steak. This will last in the cellar for another 8-10 years. I think it will improve given some time. (4088 views) | | | Tasted by ZinRandy on 4/14/2012 & rated 92 points: Rockstar wine.
Huge wine.
Mouth coating tannins. (4283 views) | | | Tasted by Tim Heaton on 3/26/2012: Slow-O 1 hour. Dark ruby core, no sign of age. Predictable aromas of creamy, toasty oak, ripe blueberries, cherry and chocolate sauce. Somewhere in the middle of this oak bomb is some fruit, but after a half hour, I gave up trying to find it. I can see where some would love it, but it's a big pass for me. (2737 views) | | | Tasted by rjonwine@gmail.com on 11/20/2010 & rated 85 points: SF Vintners Market: 164 Wines Tasted (Fort Mason, San Francisco, California): Ripe berry, oak nose; ripe berry, oak, cedar palate; medium finish (4317 views) | | | Tasted by lmodell on 10/22/2010 & rated 93 points: Silky smooth finish. (2964 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Richard Jennings
RJonWine.com (11/20/2010)
(Swanson Cabernet Sauvignon Alexis) Ripe berry, oak nose; ripe berry, oak, cedar palate; medium finish 85 points |
NOTE: Scores and reviews are the property of RJonWine.com. (manage subscription channels) |
| Swanson 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)Oakville |
|
