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| Drinking Windows and Values |
| Drinking window: Drink between 2007 and 2016 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.4 pts. and median of 92 pts. in 27 notes) - hiding notes with no text | | | Tasted by Mscruggs on 11/24/2023 & rated 92 points: My last bottle and I thought it was still showing well, showing toasted creme de casis on a long finish with our Thanksgiving dinner! (341 views) | | | Tasted by dslaven on 4/7/2020 & rated 94 points: Black pepper and cassis notes. Still big! (1679 views) | | | Tasted by patwjr on 9/5/2019 & rated 90 points: Decanted for one hour by a buddy, though so not needed. 1st glass - slight fruit nose, still sweet fruit, touch of earth. Last glass @ 2-hour mark still fruity, smooth, aged Cab. Drink up! (1490 views) | | | Tasted by ProfBainbridge on 3/31/2016 & rated 75 points: Not up to B&H standards. Ton of alcohol. Hot. Disjointed. Gamy. meaty. Earthy. Past prime, if it ever had one. Not flawed in a technical sense, but just not very enjoyable to drink. (2021 views) | | | Tasted by brian przyzycki on 11/23/2012 & rated 90 points: I found this rather primary with a strong bell pepper, alcohol, and blackfruit profile. I could do without the first two. Nice wine but not a good qpr in my opinion. I am a big fan of my 04's...this one let me down. Served with bone in ribeyes and portobello mushrooms. (2737 views) | | | Tasted by mxpbuy on 8/23/2011 & rated 90 points: Sampled 8/22/11. Pop and pour, that improved a little bit after an hour. A perfectly pleasant and full bodied cab with the usual B&H alcohol showing. Fruit forward Black fruits, cassis, Oak, some dried herbs and a mouthful but smooth. Quintessential B&H Cab. Not built for long life. Best probably within the next few years. (2568 views) | | | Tasted by mxpbuy on 4/4/2011 & rated 89 points: Sampled 4/3/11. Inky purple, but green vegetables on the nose and palate. A little disjointed and it is not clear it will ever come around fully. Some good black fruits are present but they don't really dominate the way they typically do with B&H wines. On the good news side of the equation, the alcohol is kept under wraps. (2018 views) | | | Tasted by prettydeceextrap on 2/22/2011 & rated 91 points: (B+/A-) Huge wine. Can't imagine it has faded much since release. Ripe red fruit with a bit of mocha and vanilla underneath. Classic Behrens. Always love this stuff. Why wait on this? It's drinking so well now. (1913 views) | | | Tasted by pgruber on 6/5/2010 & rated 93 points: Peaking. Great stuff (1492 views) | | | Tasted by shadow on 3/21/2010 & rated 93 points: Big nose, heavy cab flavors, nice tanin finish, in my top 5 at this price point (1370 views) | | | Tasted by shadow on 8/28/2008 & rated 94 points: everything a cab should be (1698 views) | | | Tasted by pgruber on 4/20/2008 & rated 94 points: Wow. Decanted 8 hours. Beautiful now, Could last another 10 years. (1590 views) | | | Tasted by Lrucker on 11/23/2007 & rated 90 points: Nice. Multiple layers but a bit hot. (1625 views) | | | Tasted by A&C on 11/2/2007 & rated 89 points: We were gearing up for the Topless, or rather, Tapas party, enjoying some home-made pasta, and homemade sweet potato chips, and said, well, we need to get our livers ready, so we popped the B&H. Glad we did. Matched extraordinarily well with the heavy, extra-garlic, meat sauce, and the cold fall chill in the air. Out of the bottle, the wine was purple, which turned to a nice plum cherry red in the decanter. The nose was green, and leafy, with some musty forest floor in the mix. On the palate, this is quite nice -- there is a richness, almost graphite-like, and some nice fruit, which really comes out with the pasta and garlic. There is quite a bit of the green, leafy, damp forest in the finish, and some tree limbs, bark and mushroom fungus. I know -- it sounds kind of odd, but for some reason, with the fruit underneath, and the nice layers in the wine, it works. And to finish it all off, there is a some cassis and cherry fruit that linger in the dark fruit finish. All I can say is that my spouse said, "hey, why did you drink it all," after which, she poured 1/2 of my last glass into her glass. I think that sums it up. (1688 views) | | | Tasted by shadow on 1/15/2007 & rated 94 points: First B&H can sense the 01 ink, it did not disapoint, spicy, nce smooth texture, long finish, evcellent, second to Staglin Stalus as a can't miss Fri night reward. (2072 views) | | | Tasted by HT5 on 1/14/2007: Blind Tasting:
1. 04 Larkmead Cab (reorder 6)
2. 04 Corte Riva Cab (reorder 3)
3. 03 Pine Ridge Cab (reorder 3)
4. 04 Behrens & Hitchcock Cab (no reorder) (2258 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Behrens & Hitchcock 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)Napa ValleySt. Helena |
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