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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92 pts. and median of 92 pts. in 215 notes) - hiding notes with no text | | | Tasted by Shugs_Claret on 1/30/2024 & rated 93 points: Nice bottle. Oak integrated. Dark fruits. High ABV but carries it well; balanced by acidity, fruit. Lots of life left. (474 views) | | | Tasted by Phidelt418 on 1/14/2024 flawed bottle: Tasted like a shot of bourbon with some grape juice. I love Shafer, this bottle tasted flat without any fruit, which if am fine with and prefer. Yet, the only thing I could taste was the alcohol and oak. Maybe the bottle was flawed? (408 views) | | | Tasted by JCGuthrie on 8/12/2023 & rated 93 points: Gorgeous. Lifted sweet black and blue fruit layered with floral notes and pasty dough. Drinking really well now. Tannins still present, should go another 10+ years. (664 views) | | | Tasted by JGinMO on 6/23/2023 & rated 92 points: Well balanced , plenty of structure, no sharp edges, but not a lot of secondary flavors (745 views) | | | Tasted by pinotluvr on 10/15/2022 & rated 92 points: Decanted 2 hours and enjoyed with pork loin. This is definitely in a sweet spot. 2 bottles to go and don’t think I will wait long on opening those. Nice!!!! (1293 views) | | | Tasted by pinotluvr on 7/23/2022 & rated 91 points: Decanted a good 2 hours and enjoyed with pork loin on the grill. This has aged nicely. Have 3 more of this vintage and wondering if I need to “drink up”. Drinking window on CT says yes (drink by 2021?) but I don’t think I’m afraid of spreading out over the next couple of years. It’s Shafer. (1235 views) | | | Tasted by ocfriday on 11/29/2021 & rated 91 points: Holding up very well, muted tannins and good fruit up front and finish. In an excellent place. (1844 views) | | | Tasted by rocknroller on 6/27/2021 & rated 91 points: Monthly Tasting Group: Bordeaux and Cabs 2009 and Older (Chez Dalluge, MN): Small taste. Showing well, brambly black and blue fruit, sweet black currants, ripe, full bodied, wood, mineral, a touch of warmth. 91+pts. (2419 views) | | | Tasted by lockestep on 10/9/2020 & rated 92 points: Bottles like this are why I try to give Cab at least a decade in the cellar. baby fat gone but still showing true Cabernet fruits, developed over the evening so we never lost interest. (2497 views) | | | Tasted by askoje on 9/20/2020 & rated 93 points: Beautiful deep red color. Dense and deep nose, dark cherry, dark wild raspberries, espresso, vanilla, cocoa and grilled meat. Beautiful nose. Outstanding on the palate, rich and elegant, this is so perfect right now and an absolute magnificent Napa cab with a seriously long finish 93/94 (2161 views) | | | Tasted by jkscully on 8/30/2020: Sanlucar on CT gets it all right: coca powder, balck currant, cinnamon, and blackberry pie. Let’s add morello cherry, kirsch, dark roast coffee, cedar, and sappy fruit. I don’t get as much of the minty/herbal/violet flavors that others notice, though if I’m looking for it, I would say there are hints of mint and violet.
This is very nice, but the 15.3% alcohol, to me, overpowers the other flavors in the wine. Compared to the 2009 Col Solare from a few weeks ago, this wine just lacks precision and that varied canopy of flavors that I want to get out of good Cabernet. When I think about what this tastes like, I just shrug my shoulders and say, “Yeah, it’s good, but I taste a lot of alcohol and some wine flavors.” In summary: this is an enjoyable wine for sure, but I’d buy the Col Solare and plenty of other bottles—even other California Cabs—before I buy this again. But again, it’s a good wine.
Needs plenty of air and don’t serve it too warm. Decent match with skirt steak, but this mostly overpowered the food. Better on its own. I could drink this on its own all night long, really, except that I would probably get too drunk too fast. I had two glasses tonight on day 2 and I’m already feeling it (better on day 2 by the way). (2065 views) | | | Tasted by Sanlucar on 8/25/2020 & rated 93 points: At peak maturity right now! It had very little sediment and can probably last another 2 – 4 years, but why wait? Very decadent with dark chocolate, cocoa powder, black currant, cinnamon, and blackberry pie; our teriyaki chicken with a dark & smokey (sweet & spicy) BBQ sauce was the perfect combo. I paid $65 which is a bargain. Shafer Vineyards is an extremely dependable producer that makes some of the best wines from the Stags Leap district of Napa Valley. (1895 views) | | | Tasted by Joealex on 8/16/2020 & rated 91 points: I will be not so generous in giving points as others.
Strong and beautiful smell typical for Napa cabernets: blackberry, currants, sweet oak with hint of tar.
Very good concentration and smooth tannins but the profile of the flavours is monilithic, without sufficient complexity. The other two problems are not enought acidity to gives freshness and too high alcohol which makes the wine unbalanced and heavy. After all nice wine but "too hot and alcoholic" to deserve higher rate than 91/100 (1582 views) | | | Tasted by JCGuthrie on 8/10/2020 & rated 93 points: This was a replacement for an oxidized Sodaro on my wife's birthday, so unfortunately it didn't get a lot of time to breathe. Very dark red in the glass. Lifted blackberry on the nose to start, with fresh herbs and mint appearing after some time open. Dark black fruits on the palate. Not as good as the '05, but still an excellent wine. 93 today after some air, possibly higher with a little more decant or time in bottle. (1160 views) | | | Tasted by MilesLP on 6/26/2020 & rated 90 points: Lush, dark, full-bodied wine with oak accents (1118 views) | | | Tasted by Derek Darth Taster on 6/6/2020 & rated 93 points: Few hours of air. Tasted blind. Drank in Grassl 1855.
Apearance is clear, deep intensity, ruby colour. Long legs.
Nose is clean, medium+ intensity, with aromas of floral violets, crayons, fragrant polished oak, boysenberries. Developed.
On the palate, dry, very lifted high acidity, high alcohol (15.3% that honestly doesn't feel like it at all!), damm smooth silky fine inviting medium+ tannins, full body. Medium+ flavour intensity, with flavours of boysenberries, dark red cherries, sweet red plums, sweet oak, sweet crayons. Long finish.
Very good quality. Indeed a lighter style (but damm 15.3% alc that you don't feel at all is dangerous!) of Cabernet Sauvignon (some vintages have a small % of Petit Verdot). Extremely drinkable. One could drink this all night (and then end up happy drunk). Only gripe here is the straight linear flavours. No complex layering here.
Time to drink up. Not for long ageing. (1374 views) | | | Tasted by moega on 4/16/2020 & rated 91 points: Drinking well. Deep purple. Losing a little steam, but still in a decent place. Full bodied, medium finish, not too acidic or over-alcoholic. (1337 views) | | | Tasted by WineWright on 3/11/2020 & rated 94 points: Beautiful experience. Really opens up with 2 hours of air. Strong finish. I think it has several good years ahead. Uploaded new photo. (1647 views) | | | Tasted by sfbikeguy on 1/11/2020 & rated 92 points: Drank over 5 hours. Decanted for two before we started drinking. I agree with all of Ratrpo1 comments from Jan ’19, so I’m just going to copy some. The color of the wine was a very nice, deep purple. There was definitely some initial funk on the nose for the first 20 min that was kinda fun. Medium to Full body that developed further into the evening. Fruit was very enjoyable. This is my type of wine. This is my second and last bottle. I think you can hold this for at least another two years given the way the wine was tasting. Can’t comment on the secondary flavors emerging because I’m not technical.
As always with my recommendations, I’m a big fan of giving wines time to open. Needs at least 90-120 min.
Looking forward to opening one of my 3 ’05 Hillside Selects in 2020 with friends given how much we enjoyed the 1.5 (1727 views) | | | Tasted by SMHalps on 9/21/2019 & rated 92 points: Brought this to a banquet, so I wouldn't have to suffer through the hotel's "by the glass' red. My last bottle, so I won't get a chance to see its further development. But still lots of fruit. It actually feels like the fruit will outlast the tannic structure of this wine. But I'll never know. Everyone at the table really enjoyed this with the Prime Rib that was served at the banquet. (2179 views) | | | Tasted by sfbikeguy on 5/3/2019 & rated 92 points: Needs 4 hours to fully open and enjoy. (2475 views) | | | Tasted by ratrop1 on 1/15/2019 & rated 93 points: Lovely, pleasure-giving wine. Saturated dark crimson/purple to the rim. Coy nose of dark red fruit, blueberry and a pleasant bit of funk. Medium full body, pure sweet rich flavors of cassis and plum. Still young, with some secondary flavors emerging. Big but elegant and balanced. Delicious now, may get even better. My rating may be stingy. (2691 views) | | | Tasted by boomecho on 12/20/2018 & rated 88 points: Vinturi aerated into decanter. 60 mins in decanter was sufficient.
Very dark red almost opaque. Intense nose of dark berry fruit, not much heat surprisingly. Black berries and plum on the palate with some woodsy hints reminiscent of cedar.....quite tasty, medium smooth mouthfeel. Tannins only slightly drying, less so with more air as the evening progressed. Disappointed by the shortish finish. A bold and serious wine that I liked much better than the 2011. (2425 views) | | | Tasted by curtr on 11/30/2018: Starting to fade in 375 ml. (2296 views) | | | Tasted by noni15 on 8/26/2018 & rated 92 points: I decanted this wine for 3 hours before eating my grilled Kobe beef and grass fed rib eye steak, The wine showed a solid purple color with a very lazy nose, however, hints of mint, cedar and ripe strawberries were present throughout the night....notes of "dulce de leche" came out at the end. Medium finish. Not a bad wine but I was expecting more from Shafer....: 91 points
10/21/2018
I decanted it just an hour and the wine improved from last note which means that this wine is on its peak. I am scoring this wine now 92 cause shows more balance and structure than before, silky tannins and elegance on the palete. Decant the wine just to get rid of sediment. (2699 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jeb Dunnuck
JebDunnuck.com, Shafer One Point Five (8/16/2021)
(Shafer Vineyards Cabernet Sauvignon One Point Five) Login and sign up and see review text. | By David Lawrason
WineAlign (3/13/2013)
(Shafer One Point Five Cabernet Sauvignon, Stags Leap District, Napa Valley red) Subscribe to see review text. | By John Szabo, MS
WineAlign (3/7/2013)
(Shafer One Point Five Cabernet Sauvignon, Stags Leap District, Napa Valley red) Subscribe to see review text. | By Richard Hemming, MW
JancisRobinson.com (2/21/2013)
(Shafer, One Point Five Cabernet Sauvignon Stags Leap District Red) Subscribe to see review text. | By Antonio Galloni
Vinous, 2010 Napa Valley Cabernet Sauvignon: An Epic Vintage (Dec 2012)
(Shafer Vineyards Cabernet Sauvignon One Point Five Napa Valley/stags' Leap District) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2012, IWC Issue #162
(Shafer Vineyards Cabernet Sauvignon One Point Five Stags Leap District) Subscribe to see review text. | By Antonio Galloni
Vinous, New Releases from Napa Valley (Dec 2011)
(Shafer Vineyards Cabernet Sauvignon One Point Five Stags Leap) Subscribe to see review text. | By Richard Jennings
RJonWine.com (2/20/2012)
(Shafer Cabernet Sauvignon One Point Five) Dark purple red violet color; cedar, berry, blackberry nose; tight, tart berry, tart blackberry, cedar palate; needs 5 years; medium-plus finish 90+ points 90 points |
NOTE: Scores and reviews are the property of JebDunnuck.com and WineAlign and JancisRobinson.com and Vinous and RJonWine.com. (manage subscription channels) |
| Shafer Producer website
John Shafer and his family founded Shafer Vineyards, located in the Stags Leap District of the Napa Valley, in 1979. From the Shafers' first wine, a 1978 Cabernet Sauvignon,
their wines have won much acclaim. Today, the Shafers farm 200 acres of vineyard in the Stags Leap District, Carneros and Oak Knoll regions. Their flagship wine, Hillside Select,
is produced from selected blocks of the family's hillside vineyards and is 100% Cabernet Sauvignon. They also produce Red Shoulder Ranch Chardonnay, Merlot, One Point Five
(Cabernet Sauvignon) and Relentless (a Syrah/Petite Sirah blend), which was named #1 wine of the year by Wine Spectator's "Top 100" of 2012.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)Stags Leap District Stags Leap District |
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