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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.3 pts. and median of 92 pts. in 4 notes) - hiding notes with no text | | | Tasted by rbieber168@gmail.com on 7/24/2019 & rated 92 points: Lost of cherry and plum. Very balanced and very light for a california cab. Very much liked this wine. (401 views) | | | Tasted by oldwines on 4/28/2018 & rated 94 points: Recent purchase from the Winery. Decanted at 4:30 pm and tasted through about 9pm. This wine surprised me... I expected it to be a bit tired but it was lively and nicely mature with a richness that I really enjoyed. It was a translucent medium garnet with slight bricking on the edge. The nose is earthy with leather and cedar. On the palate it is still quite tart and tannic early on but with a couple hours of air this faded and more of a rich, chewy mouthfeel ensued. The flavors were nicely layered and complex with cedar, leather, graphite, chocolate, tobacco, blackberry and cassis. The finish was slightly bitter but ended with a dark chocolate aftertaste that was reasonably long. Good with a variety of pasta, meatballs and red sauce. This bottle would seem to indicate it has some life left though it probably won't get any better. (846 views) | | | Tasted by skurtz on 4/6/2018 & rated 91 points: Head to head tasting in comparison with the 97 Claret Prestige from the same winery. The corks are very delicate, fractured needed an Ah-so to extract. At opening the wines taste appropriate to their age, like old bdx. Decanted for an hour before note-taking.
Soft old leather nose, not super expressive. On the palate, great raspberry tart cherries, still some chewy tannins, acid and dirty roughness on the finish. Dry and austere, but overall pretty impressive, complex and tasting younger than 30 years. I scored it based on its academic interest, but longer time in the decanter made this drier, less fruity, and expressing more acid and tannin. This tasted best in the first 1-2h after opening.
Pumped down overnight. This has devolved on Day 2, we are left with a dry lifeless husk with acid and some tannins. Perhaps drinkable by my grad students but for me at this stage why bother. This is a wine in decline. Pop the cork, wait a few minutes, and enjoy. Air only made this bottle taste less tasty.
Glad I tried it but I don't feel compelled to seek out more bottles when there are more approachable (to me) selections from this winery. (776 views) | | | Tasted by MRichman on 1/16/2007: Dense, deep, old school Cabernet. I would not have guessed this was California Cab if served blind, it comes of more like a classic styled rustic right bank Bordeaux. Gritty oaky tannins with a long acidic finish, bright chewy fruit. This beefy wine begs for hearty food. It comes off younger than it's age, but I wouldn't push it too much further. I don't think it's tannins will resolve into the fruit any more, so it remains a little unbalanced, but quite good especially for the region it comes from. I wasn't aware that a Sierra Foothills Cab could live for 20 years.
B (2051 views) |
| Renaissance 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 Sierra FoothillsAmador |
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