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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90 pts. and median of 91 pts. in 22 notes) - hiding notes with no text | | | Tasted by rmcnees on 5/30/2021 & rated 88 points: Garnet colored with a ever-so-slight gray-brown hue starting to set in, medium bodied, balanced black cherry and plum fruits are being overtaken by notes of cedar, wood, herbs and black tea with tannic acidity on the moderate finish.
https://unwindwine.blogspot.com/2021/05/tomahawk-rib-eye-and-napa-cab-dinner.html (833 views) | | | Tasted by Markus IWC on 2/22/2018 & rated 93 points: Mixed findings Olles cellar, wine #6: rich and complex nose with anise, hay, leather, cedar, wood and a creamy touch. Cherries and black currant on the palate, fine tuned tannins, floral notes, oak. Develops nicely in the glass, perfectly mature but still early in drinking window, a wine for the ages. Complex and rich. Beautiful dry finish. WOTN with BV=5, WV=0 (1214 views) | | | Tasted by Miamidivorcelawyer on 5/11/2017 & rated 91 points: Purchased from and autographed by Mike Girgich himself - Silky and classic old school cab with a longer drinking window than imagined. Opened up and decanted with a good deal of ripe fruit straight into the decanter. As the minutes ticked by the wine really opened, fresh and vibrant with a delicate black licorice and cassis finish.
Big winner, could have gone another 2-3 years. (2647 views) | | | Tasted by EvanRose on 1/16/2012 & rated 88 points: this one was a bit past its peak but still smooth and soft on the palate. Nose of earthiness and a hint of fruit, short finish and a great counterbalance to a slightly spicy beef stroganoff. Now on to the 1997s. (6760 views) | | | Tasted by Zinlady on 5/19/2011 & rated 93 points: Loved the wine - was worried it was past its prime - had it with steak and it was classic cabernet. Cedar, Dark - Long finish
wish I had more (7152 views) | | | Tasted by CellarDweller10 on 12/25/2010 & rated 83 points: Past it's window sadly. (6796 views) | | | Tasted by rjeman2000 on 4/21/2009 & rated 91 points: Actually surprised me because this was such a weak vintage, but this was excellent. Typical Grgich pepper and steak flavors, still thick and balanced. (7194 views) | | | Tasted by rlmabry on 1/9/2009: An absolutely wonderful wine. Decanted for an hour. (6153 views) | | | Tasted by hughweidinger on 10/11/2008 & rated 92 points: fantastic wine. decanted for nearly two hours and well worth it. drinking beautifully with full dark fruit and cassis with subtle herbs, leather and good spice and acidity with very round tannins as expected. We enjoyed with steak and potatoes gratin, everyone was blown away and commented that they were surprised it was a new world wine. (3134 views) | | | Tasted by samiamx_1999 on 9/28/2008 & rated 91 points: decanted an hour and had w/a variety of food, mostly seafood. Really nice and smooth, great body, can't imagine it was in the drink now posture this site led me to believe. Nonetheleess, no regrets, enjoy!! (3070 views) | | | Tasted by bwillia on 2/3/2008 & rated 92 points: For the vintage this is definitely one of the best Cali Cabs that I've had. (3406 views) | | | Tasted by Fluffyruffles on 12/28/2007 & rated 90 points: A great accompaniment with standing rib roast, Yorkshire pudding and mushrooms. Nice nose with plums and cherry. Very dark color and rich mouth. Smooth finish. (3517 views) | | | Tasted by Sticky on 12/8/2007 & rated 94 points: Simply a great wine. (3667 views) | | | Tasted by jcoughlon on 9/1/2007 & rated 89 points: Nose suprisingly good relative to thin taste. Tannic finish but not overly so. Agree on the drink now comment. (3855 views) | | | Tasted by kbmartin on 5/20/2007: If you have this, drink it now. Initially, nothing but tannin in the finish, but it softened into a drinkable if thin bottle. (3826 views) | | | Tasted by mestrauss on 6/21/2006 & rated 92 points: Great juice - good with food or on it's own. (4549 views) | | | Tasted by mestrauss on 4/5/2006 & rated 91 points: Beautiful bouquet with a lovely herb and fruit combination when first in the mouth. Opened nicely over time and softened well. (4519 views) | | | Tasted by duchamp on 9/1/2005 & rated 88 points: Simple nose of cedar, dark fruit and subtle mocha, a bit light on the mid-palate, medium to long finish balancing the soft fruit and acid, not really cellar worthy (3914 views) |
| Grgich Hills Producer websiteGrgich Hills Cabernet SauvignonFrom producer website: "Our Yountville vineyard forms the heart of our Napa Valley Cabernet Sauvignon, with grapes from our Rutherford and Calistoga vineyards rounding out the blend. We farm all of our vineyards naturally, without artificial pesticides or herbicides, and they are certified organic. the result is a full-bodied, elegant Cabernet Sauvignon with pure flavors and a pronounced sense of place."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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