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| Drinking Windows and Values |
| Drinking window: Drink between 2010 and 2014 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.9 pts. and median of 88 pts. in 11 notes) - hiding notes with no text | | | Tasted by DwightM on 11/26/2015 & rated 94 points: Still drinking great! In fact it's probably got a few more good years to go. (1113 views) | | | Tasted by rmcnees on 3/29/2013 & rated 88 points: Very true to its heritage, and, to its terroir, this was garnet colored, medium-full bodied, somewhat sophisticated and polished, but not overly complex, nicely balanced flavors of black cherry, black berry and a layer of tea and moderately sweet black licorice turning to tones of subdued spicy oak on the moderate lingering finish.
This was perfect with truffle infused brie cheese on herb crackers and sliced pears
http://unwindwine.blogspot.com/2013/03/field-stone-estate-vineyard-alexander.html (1994 views) | | | Tasted by bkarney on 2/18/2010: fruit forward, very approachable. blackberries, cassis, mocha and toasted oak on the nose. full palate, fairy straightforward cab. It does seems to have a touch of sweetness and heat on the finish. long finish, tight, mod intensity tannins. good for the money (3979 views) | | | Tasted by Ben Christiansen on 11/10/2009: Coffee and mocha on the nose with cherry fruit and a seemless palate. This is rather well done. I wish the labels weren't so tacky. Cardomom and candy cherries. (3703 views) | | | Tasted by Mattshank on 11/5/2009 & rated 87 points: Nice but not as good as 1st and 2nd bottles drank on 4/14/09 and 8/6/09. (3409 views) | | | Tasted by Selwyn on 9/11/2009: Great value fruity full body. Needs to breathe to settle down. (2809 views) | | | Tasted by Mattshank on 8/6/2009 & rated 89 points: Nose: Showing more dark fruit than the last bottle with some cassis and stone traces. Palate: Red and blue fruits with good acid, and equal oak and spice. Finish seems a little more lengthy than the last bottle. Only one more bottle left. Wish I had bought a case given the QPR. (2318 views) | | | Tasted by bkarney on 6/5/2009 & rated 87 points: tight but a nice wine, especially with food or with a drunkish tongue....a bit hot on the mid palate and finish; comes out more the longer it sits (as the temp rises?) (1572 views) | | | Tasted by Mattshank on 4/14/2009 & rated 88 points: Nose: Floral, high toned red berry fruit with some blackberry undertones. Palate: Everything about this wine is up front..the nice acidity, spice and cherry fruit. Finish is a little quick and that is about the only flaw. Very nice value drink at $13 on sale ($20 retail). (1825 views) |
| Field Stone Producer web siteCabernet 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 Sonoma CountyMendocino CountyAlexander Valley Alexander Valley Winegrowers Association | Wikipedia
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