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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.3 pts. and median of 94 pts. in 31 notes) - hiding notes with no text | | | Tasted by osirisoo2 on 8/7/2022 & rated 90 points: Christmas in a bottle. Decanted...significant sediment. Notes of spices and cakes...think red velvet cake...chocolate, baking spices like cinnamon, Clove, anise, vanilla beam, etc. Dried red fruits, some dried plums. Smooth with dried aged fruit on the palette with some medium acidity on the finish. Likely past it's prime. Good wine. (468 views) | | | Tasted by CamWheeler on 11/14/2020 & rated 92 points: SLDS November 2020: Dark berries, violets and ash on the nose. Palate has full fruit flavour, intense and punchy. Has the structure to back up the fruit. Still youthful and plenty of time left to develop. (1088 views) | | | Tasted by JB12 on 3/15/2020 & rated 94 points: Definitely a solid well aged cab. Did not decant, as we brought to restaurant. Even, strong fruit, and well balanced. Improved over the 2 hr meal. So decant for at least an hour, (976 views) | | | Tasted by retired_and_roving on 9/30/2018 & rated 93 points: Charleston Offlineorama IV; 9/27/2018-10/1/2018 (Charleston, NC (various locations)): A really nicely put together Napa cab that is well balanced and entering its drinking window. Dark fruits, some cedar and tobacco with a touch of dark chocolate lurking in the background, enough acidity to stay fresh on the palate this is quite enjoyable without being showy and over the top. (1987 views) | | | Tasted by Italiana on 3/6/2017: Cork not soaked but at the end of its life. What's in the bottle is very good--sweet and rich. Fulfilling. (2281 views) | | | Tasted by jaylew1 on 6/25/2012 & rated 96 points: One of the best bottles I have had of California Cab in the last couple of years. Totally open for business on a pop and pour. Earlier notes talk about wood and tannin and the tannins are resolved and sweet and the wood has receded beautifully. Dark chocolate and truffle flavors on the palate, long finish. Terrific. (5652 views) | | | Tasted by A&C on 12/30/2010 & rated 94 points: Wow!! This is silky, soft, succulent, and smooth. A tour-de-force in everything "S". Great silky cherry and plum fruit, with a hint of chalk and vanilla. The wine is still very young, and I think has another 10 to 15 years left for cellaring. It took a little time to open up in the glass, but once it did, the wine disappeared in an instant, the way most wine does when people's taste buds go, "hmmm, this is really good." Enjoy!! (5623 views) | | | Tasted by Share 67 on 9/11/2010 & rated 96 points: Outstanding offering....classic nose hints and improved with every swirl of the glass. The taste is fa-nominal with hints of vanilla and dark fruit and chocolate. the feel on the palate was baa-bearing like(very smooth and rounded) and the finish was long and relaxing. (12905 views) | | | Tasted by nvandyk on 1/20/2010 & rated 90 points: Have a fair amount in the cellar...this is the first bottle I've tasted. Rich, deep purple -- not impenetrable but darker than most California Cabs. Thick glycerin with viscous legs. Out of the bottle after 10 minutes of breathing, nose has a lot of oak in it that covers the fruit but there's fruit down there somewhere. First taste is fairly tannic, oaky but with good depth of fruit. Amazed at how viscous this is...it coats the glass like a dessert wine. Second taste, ten minutes later, fruit beginning to emerge along with some black truffle. Seems very drinkable -- not hot, not overbearing, but it is tannic. My first overall impression is that this wine benefits from a decant of two hours. Will wait to see what comes next.
Over the course of two hours, the tannins never fully resolved, and I still found the oak to be somewhat dominant. Given the quality of the winemaker I hesitate to say overoaked but this needs more time to develop and definitely needs a long decant at this stage (three hours?). That in itself is not damning...the 1994 Harlan, in my experience, needs at least that long. But here's hoping this well-made wine continues to improve in bottle. I'll wait two years before I try another. Score could improve by five points. (5914 views) | | | Tasted by James B on 8/29/2009 & rated 95 points: Truly outstanding. This wine has a formidable backbone and is built to last. Full, overpowering nose. Lovely fruit. Amazing finish. Drinking well now, but the tannins are quite prominent. Should rate even higher in the years to come.
UPDATE: After 90+ minutes in the decanter, the tannins soften dramatically, and the wine becomes better integrated. Give this air for a couple of hours; it is worth the wait. (4816 views) | | | Tasted by A&C on 12/18/2008 & rated 94 points: This continues to get better and better. Wow. Silky smooth. Ripe smooth fruit. Vanilla. A very, very nice California Cab. (3182 views) | | | Tasted by jeff nowak on 12/7/2008 & rated 88 points: pretty harsh tannin, lots of oak. a disappointment, as i had hoped for the complexity of the jericho canyon with a different flavor profile. (3188 views) | | | Tasted by A&C on 3/8/2008 & rated 94 points: We took this to dinner at a new restaurant before the Young Dubliner's concert -- our friend's commented that the wine was amazing. Blackberry fruit, chocolate and vanilla in a smooth, chewy, wonderful clean blend. All I can say, is that it paired perfectly with the slow braised lamb. I still thought it was young, but the table thought it was singing now. In any case, I will closely guard my 3 remaining bottles. (3580 views) | | | Tasted by Phin on 1/5/2008 & rated 95 points: Decanted 3-1/2 hours. Dark and viscous is right. Full bodied, extracted and rich. Stong espresso, soy sauce and bitter chocolate. Exciting wine! I hope a few years take the asian spice side of the wine down a hair. This could be an amazing wine to cellar longer term. (3640 views) | | | Tasted by Mike V on 12/13/2007 & rated 93 points: Extremly dark and viscious. Beautifful rich nose of fruit and oak. Thick extracted and full of ripe tannins on the palate. I liked it a lot. not sweet or overfull of fruit. (3792 views) | | | Tasted by bin905 on 12/8/2007 & rated 90 points: Deep red color. Very nice bouquet. Big, complex, thick, almost overpowering. (3588 views) | | | Tasted by WineForRob on 6/25/2007 & rated 95 points: Inky black in the glass with sweet black cherry aromas. Feels and tastes like a top claret. Chocolate, mocha and blackberries. Very firm tannins that still maintain overall elegance. Built to last more than some in this style. (4164 views) | | | Tasted by CMCLR on 6/17/2007: I think this was a little off. (3829 views) | | | Tasted by Dave Dalluge on 11/30/2006: David Ramey Hosts a Tasting in Minneapolis: The dark purple color looks black at a slight distance. The nose is dominated by black fruit. The taste is excruciatingly tannic and drying. I didn't find it sweet like I do many young cabs. The mouth feel was actually pretty good -- mouth coating and concentrated without feeling heavy. The oak was pretty well hidden in the fruit. I'm no expert on projecting how wines like this will develop. It will be interesting for me to retaste this in five or so years. As this tastes like a barrel sample I rated it in the range 90 - 95 points and will withhold judgement until I can taste it again. (4704 views) | | | Tasted by Siggy on 11/30/2006: David Ramey Tasting Dinner (Restaurant Vincent, Minneapolis): Midnight black color. Deep, rich nose of dark chocolate and smoky black fruit. Brown sugar and blackberries. Inky. I found this to be very sweet on the palate, a touch green on the middle, and searingly tannic on the finish. This could turn out to be very interesting, but it was just way too young tonight. (4530 views) | | | Tasted by lars1014 on 11/30/2006 & rated 97 points: David Ramey Wine Dinner at Vincent's in Minneapolis (Minneapolis, MN): This new bottling from David Ramey is going to turn some heads around the globe. Why? Well the firmly structured fruit is apparent the moment the wine is poured with black and blueberry, coffee, and pencil lead with rocking levels glycerin and fat. The wine was bottled in April and it probably has yet to settle down from this transition. This was a treat from David Ramey, which will have a long life best from 2010-2025+. (4999 views) | | | Tasted by 3daywinereview.com on 11/30/2006 & rated 92 points: David Ramey Tasting: Young but shows some promise. Dark purple. Tannic but reveals crushed rock, spice, cassis and oak. On the finish it picks up a smoke character and is quite long. Needs five plus years in the cellar. (1807 views) | | | Tasted by kstoddard on 12/7/2004 & rated 91 points: Deep ruby color. Dark berry fruit on the nose. Tastes of black cherry, earth and vanilla oak. Full bodied. Chewy with a rich powerful finish.15% alcohol. (3221 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, Horizontal Tasting of Napa Valley’s 2004 Cabernets (Jun 2015) (3/1/2015)
(Ramey Cabernet Sauvignon Pedregal Vineyard Oakville) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2006, IWC Issue #126
(Ramey Wine Cellars Cabernet Sauvignon Pedregal Vineyard Oakville Napa Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Ramey 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)Oakville |
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