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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92 pts. and median of 93 pts. in 31 notes) - hiding notes with no text | | | Tasted by Cow Town on 6/30/2023 & rated 93 points: PnP, which was a mistake. This wine seems to have a ton of life ahead. Really nice now, but will try to hold my last bottle for at least five more years. (356 views) | | | Tasted by TheoIV on 2/19/2023 & rated 98 points: Mmmmm. Nose: Oak, over ripe fruit. Palate: blackberry, oak and a hint of vanilla. Well balanced wine. Incredibly smooth. Lots of life left. (364 views) | | | Tasted by bkay on 4/10/2022 & rated 94 points: Drinking really well right now. Only needed to decant for 30 minutes or so (596 views) | | | Tasted by KJD45$ on 6/12/2021 & rated 89 points: Thru vinturi into decanter for 1 hour.....
Nose was reticent but provided some fruit aromas....
All I can say is palate was underwhelming....decent fruit
Decent minerality and salinity....leaned toward minerality/salinity vs fruit.....a wine I will never remember and terrible QPR... (876 views) | | | Tasted by Cow Town on 5/1/2021 & rated 94 points: Not nearly as closed up as other recent reviews. But, big, dark, bold, and a beast. Not hot or alcoholic, just a wall of big dark fruit. Closest nose I could compare is an aged Saxum Booker syrah. Just dark and brooding. Not for everyone, or every night, but really good. (974 views) | | | Tasted by gharter on 9/18/2020 & rated 88 points: this wine has improved a lot in the last year. Last year, it was a tannic mess. After a 1 hour decant (and it needed it), the fruit is showing much better. Aromas of black berry, cherry, vanilla, plum and spice. Blackberry, cherry, spice, plum and cedar flavors. The tannins are starting to soften, but still on the harsh side. while better, still not worth the price of entry, YMMV. (1072 views) | | | Tasted by gharter on 6/10/2019 & rated 85 points: PnP, tasted over the next 5 hours. Started out brutally closed with crushing tannins burying the fruit. Over the next 5 hours, the fruit struggled to come out, but continually got beat down by the tannin. There is black berry, cherry, vanilla, plum that starts to show. Those notes are crushed by harsh tannins.
I would like to give this the benefit of the doubt and think that with time, the tannins will soften and the fruit will show up. But i just don't think it will happen. Makes me glad I dropped off this list long ago. Still have a few to work through. Probably won't open the rest for anothe 5 years, but not hopeful that it will make a difference. (1763 views) | | | Tasted by Rktekt3 on 8/28/2018: Well, it has been 1.5 years since last tasting. It is still very tannic and bound up like a dominatrix with a roll of Flex tape. Probably should wait another two years....or more. (2089 views) | | | Tasted by Rktekt3 on 3/3/2017 & rated 88 points: Tannic beast.
Seriously, i probably wont open another of these for a few years. Fruit is burried under a ton of structure. (3219 views) | | | Tasted by Geaux Tigers on 10/19/2016 & rated 92 points: Decanted 60 min, could have used more. Drank over 2 hrs. Got much better with more air. Tannins were silky and kept substantial fruit hidden. Nice oak compliment, but a little acidic right now. Asphalt, pine notes. Early purple fruit, but evolved into black and blue. Good, but not seeking out more. Potential for 1-2 more points with 5 years in the cellar. (3520 views) | | | Tasted by ageverett on 9/5/2016 & rated 93 points: Consistent with prior note. This is better after it gets some air. But that said, I don't really see the characteristics to make me think this wine needs lots of bottle age. While a bit contradictory, I won't hesitate to pop in the near future with a healthy dose (2+ hours?) of air. (3800 views) | | | Tasted by Mech-E on 3/21/2016 & rated 93 points: Decanted 3 hours. This is a dark red/purple little beast of a wine. Certainly needs time for the flavors to integrate. At this point, the spicy oak is showing but the longer it sits, the more blue fruit emerges. Totally blueberry all the way, with a little dark cherry action. No sediment. No cloying tannins. Love it! (3441 views) | | | Tasted by walkerjfw on 2/19/2016 & rated 93 points: During PNV week, Sub-AVA tasting at Round Pond. STC has been consistently good in last few tastings (IMO). Thomas Rivers Brown wine.
Still very primary, was tight at the tasting. Given age and varietal, it would need air to show better. Picked up some blueberry, red/cherry, earth notes. Strong tannic structure suggesting this will age nicely - this needs 3+ years to settle, hard to score at this time, plugging at 93++ with upside as it ages. I think this will be very nice with time (3108 views) | | | Tasted by ageverett on 1/3/2016 & rated 93 points: Gave this about 2 hours of air. Was still tight, with some heat and wet oak on the finish - dumped into decanter for almost an hour. Drank over 2.5 hours.
Showed great improvement the longer it was open. Had some rough edges from the start, but really smoothed out. Fruit was dark purple, towards plum. Medium + weight. Medium + finish. Be patient, or give this ample air. (2730 views) | | | Tasted by CCSchlaepfer on 12/5/2015 & rated 90 points: Balanced taste of red fruit and earthy notes. Smooth with nice finish. (1770 views) | | | Tasted by Uglypinga on 12/3/2015: Had to peek. Very primary. Loads of stuffing. Cool, tight blue fruits. Nice supportive acid. Solid tannins. All there. Wait a year or two for number 2. (1659 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Stone the Crows Producer website
Thomas' tasting notes: "Opening with notes of crushed blackberries, charcoal and white flowers, the aromatic attack doesn't wait for you to pour the wine; it begins as soon as you pull the cork. Highly perfumed and expressive, it captures all the greatness of this little stretch of Greenfield Road in Conn Valley. The 600 foot elevation and 15 degree slope peek through in the form of mid-palate grip but the tannin is so polished it doesn't stick out. Black and purple fruits come pouring through framed by sweet tobacco, cassis and blackcurrants. The seamlessness of the entire experience is what sets the wine apart. We are excited to be making wine in this emerging neighborhood. If this is what the second vintage tastes like, the future holds many more great wines."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 |
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