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| Drinking Windows and Values |
| Drinking window: Drink between 2012 and 2014 (based on 34 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 85.7 pts. and median of 86 pts. in 37 notes) - hiding notes with no text | | | Tasted by Bill1100 on 11/5/2018 & rated 91 points: Alas, my last bottle! First night it was very good with grilled porterhouse steaks and asparagus. Finished up tonight with Asian chopped salad with canned salmon and chips with hummus! (931 views) | | | Tasted by Bill1100 on 10/13/2013 & rated 90 points: This wine has really matured since my last bottle consumed about 18 months ago. This time I didn't bother decanting or aerating. PnP first small portion, then left the bottle to open up on its own for about 45 minutes while preparing dinner (grilled tenderloin, loaded baked potatoes and grilled parmesan asparagus). I can't tell you what fruit it smells or tastes like, or if it's earthy or like the forest floor (whatever that means). I can say the wine has a medium finish, no heavy alcohol taste and it paired great with the food mentioned above. Wish I had bought more a couple of years ago. My wife does not like big, bold/heavy cabernets - she loved this wine. (6024 views) | | | Tasted by dnbunck on 7/1/2013 flawed bottle: Wine was fizzy, acidic. Looks like others had this problem too... (7362 views) | | | Tasted by ChipGreen on 4/12/2013 & rated 87 points: Dark cherries on the palate with creamy vanilla oak, medium body and moderate tannins. I detected only the slightest trace of secondary fermentation upon PnP, it seems to have mostly resolved itself in-bottle and this wine is drinking nicely right now. (8628 views) | | | Tasted by rjquillin on 12/26/2012: Opened 12/26/2012 to compare to woot offering from same house. Use caution, secondary bottle fermentation, that after a bit of research I believe caused by a Brett contamination at the winery, as this characteristic also showed in another label, Mirage, from the same winery. Enjoyed their 10 knots Viognier however. (7402 views) | | | Tasted by manny651 on 11/22/2012 & rated 89 points: Very good Paso cab, fruit forward, thick but smooth, nice finish (8521 views) | | | Tasted by timothygarmo on 7/10/2012 & rated 87 points: Purchased wine from recommendation at wine shop for $20. Never heard of it. Let it sit for 30 minutes. It tastes like a $20 bottle of cab. Ripe blackberry's on the palate. Medium in tannins, for a young wine not bad. Finish was full for a Paso cab. Very classic style and what you'd expect for the money. (4906 views) | | | Tasted by Bill1100 on 3/16/2012 & rated 87 points: For a young inexpensive cab, this wine is quite good. Really opened up with aerating and decanting for about an hour. Excellent with Paranno cheese (get it at Whole Foods) and spicy pizza. (4565 views) | | | Tasted by rschulz on 2/16/2012 & rated 69 points: Acidic, effervescent, nearly undrinkable, but will try to make mulled wine or sangria. (4279 views) | | | Tasted by Vandi on 2/9/2012: - Purple color - Definitely needs a long decant. Ok but not great. Hated opening a second bottle and waiting a day
(3723 views) | | | Tasted by Johnsand13 on 1/23/2012 & rated 87 points: Got a little of a fizz sensation upon opening. That subsided with an hour or so of decanting. Ended up being pretty tasty. (3516 views) | | | Tasted by nwolcott on 1/4/2012: This is just bookkeeping long after the fact but I remember that this wine was very fruity with not much in the way of tannin. (3067 views) | | | Tasted by forekirk on 12/20/2011 & rated 86 points: I can understand why there are many that thought it was flawed. I agree and almost threw out a case. But I happen to let it sit for a couple of days... stopped but no real other care taken. On day two I poured a glass and it was much better. To make use of the next 11 bottles I wanted the opinion of my neighbor who is also an avid wine drinker. To prove my point, I poured a little for a tasting. He was not as harsh as I was on first tasting. I then decanted/bruised/swirled the rest in the decanter. After about 30 minutes or so, it turned into a nice lower end cab. (3779 views) | | | Tasted by sbwinefan on 12/14/2011 flawed bottle: I've opened two bottles of this so far, and both were flawed. The wine was fizzy and acidic. Undrinkable. (3441 views) | | | Tasted by monahanchris on 12/12/2011 flawed bottle: No score as this was a flawed bottle - either some secondary fermentation or C02 during bottling gave this a slight fizz or carbonation. It did not blow off or receed after a night on the counter. Nevertheless, vanilla and dark fruit nose with notes of sour fruit almost cranberry on the palate. (3907 views) | | | Tasted by Magregory on 11/23/2011 & rated 85 points: Very young, but good. (3531 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Sextant Wines Producer website2009 Sextant Wines Cabernet SauvignonMalolactic Fermentation ~ 100%
Total Acidity ~ .59g
pH ~ 3.83
Residual Sugar ~ .20
Alcohol ~ 14.0%
BOTTLED: September 7, 2011
APPELLATION: Central Coast, CA
COMPOSITION: Cabernet Sauvignon (90%) Merlot (4%) Petite Syrah (4%) Petite Verdot (2%)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 Central Coasthttp://www.ccwinegrowers.org/links.html
http://www.discovercaliforniawines.com/regional-wine-organizations/
http://beveragetradenetwork.com/en/btn-academy/list-of-winegrowers-association-in-central-coast-california-274.htm
Central Coast AVA WikipediaPaso Robles Paso Robles Wine Country Alliance
Set apart by unique climate and geography, Paso Robles Wine Country provides prime growing conditions for more than 40 varietals planted over 26,000 acres of vineyards. More than 300 wineries craft this fruit into premium wines, gaining recognition around the world. The fruit, the wines and the distinct environment have quickly made Paso Robles California's third largest and fastest growing wine region. |
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