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All tasting notes
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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 87.3 pts. and median of 90 pts. in 12 notes) - hiding notes with no text | | | Tasted by TexasBob on 4/11/2022 & rated 92 points: Deep medium garnet color, uncorrupted. Delicious frosted wedding cake nose with black and red fruits. Blackberry jam traits with excellent structure. (937 views) | | | Tasted by forceberry on 2/19/2020 & rated 89 points: 13,5% alcohol.
Deep, developed and quite concentrated dark ruby red color that permits some light through. A pale dried blood-red rim. The nose feels juicy, sweet and somewhat tertiary with aromas of juicy strawberries, some dusty earth, a little bit of ripe dark plums, a little bit of London licorice, light oxidative notes of soy sauce, a hint of blood and a mushroomy touch of sous-bois and earth. The wine is juicy, full-bodied and somewhat sweet-toned on the palate with a textural mouthfeel and quite ripe flavors of strawberries, some wizened dark plums, a little bit of tobacco and cigar box, light oxidative notes of hoi-sin, umami hints of beef jerky and mushrooms and a salty touch of soy sauce. The wine is medium to moderately high in acidity with ample yet quite resolved medium-plus tannins that slowly pile up on the gums. The finish is dry, textural and quite tertiary with savory flavors of fried porcini mushrooms, gamey meat, some developed notes of leather and salty soy sauce, light smoky notes, a hint of prunes and a touch of strawberry jam.
A rich and very evolved Napa Cab. It has aged quite gracefully, but is getting quite tertiary at this point and the overall consensus was that the wine is now going slowly downhill. Most likely this would've been better 5-8 years ago. Still pretty enjoyable, but not in top shape anymore. The wine still retains quite balanced structure, but stylistically, with its obviously ripe fruit, it is a bit sweeter than what I'd like. Good but not great. (1769 views) | | | Tasted by no leashes on 3/11/2017 & rated 90 points: This wine was delicious, far exceeding expectations given the age of the wine. Still with lots of dark fruit, good length and smooth texture. Actually did better than the 1986 Haut Brion the same night. (2430 views) | | | Tasted by Derek Darth Taster on 5/6/2015 & rated 93 points: Back Vintage Wine Night (Extra Space): Pop and poured. Drank over 2 hours.
Appearance is clear, medium intensity, garnet colour. Legs.
Nose is clean, medium+ intensity, with aromas of capsicums, tobacco, tea leaves, earth, and sweet red and black cherries. Developed.
On the palate, dry, medium acidity, medium alcohol, silky smooth medium- tannins, medium+ body. Medium+ flavour intensity, with flavours of capsicums, tobacco, tea leaves, earth, sweet red and black cherries, red plums. Long finish.
Very good quality. Over the course of the 2 hours, the capsicums and tea leaves initially were more prominent, receding at the 1 hour mark, allowing the sweet fruit to exhibit itself. By 2 hours, the fruit was fading already and capsicums dominated. Nearing the end of its life and long run. Drink up.
The 1986 Heitz Cellar Cabernet Sauvignon Bella Oaks I drank last year was much better. This bottle had no vineyard indication on the label. (4255 views) | | | Tasted by WoodieBayArea on 2/16/2013 & rated 89 points: slight bricking, some smoke / funk upon opening on the nose, smoky nose remained throughout the evening, when opened i hoped an hour in the decanter would bring more fruit fwd but it didn't, wine was fine but no fruit and that was its fatal flaw, nice acid, some nice secondary / herbal elements, a good drink but not great (4337 views) | | | Tasted by buckeye76 on 11/20/2003 & rated 78 points: ORANGE ON THE EDGE. NOSE A BIT MUSTY THOUGH IT DID BLOW OFF TO REVEAL SOME BERRY FRUIT. BLACK CHERRIES IN THE FLAVOR. IMPROVED OVER THE MEAL BUT STILL SOMEWHAT DRAB. SHORT TO MEDIUM FINISH. (1783 views) | | | Tasted by MicklethePickle on 5/3/1991 & rated 70 points: At Singer & Foy survey of '86 Cabs with BLR and MPL. Good medium-dark ruby color. Not a great nose. It seems half-oxidized already. Hollow. Way off on the palate. Tastes like motor oil. It's a crime anyone would try to profit from this wine. 5-6-7-2: 70/100. (220 views) | | | Tasted by bestdamncab on 3/27/1991 & rated 80 points: Wood and bark on the nose, more of the same on the palate, needs time, long, long finish. (74 views) |
| Heitz Cellar 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)Napa ValleySt. Helena |
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