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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.5 pts. and median of 93 pts. in 90 notes) - hiding notes with no text | | | Tasted by jnewman77 on 3/28/2024: Drank with simple NY strips. Very dark in color. Cork was only stained on the bottom. I decanted off the sediment as there was a fair amount. The nose was fabulous. Blueberry, blackberry, and black cherry along with camphor and eucalyptus notes; some dried violet and a touch of tobacco and damp earth. The palate was still quite intense. The balance was excellent though. Tannins are present, but not really standing in the way of anything. Long and lovely. A killer bottle of this; has years ahead of this in good storage. (120 views) | | | Tasted by melvinyeowq on 11/21/2023 & rated 95 points: Celebration for Celine at Tenuta/P90: My contribution. Guesses ranged from Pavie to Oz Shiraz, but thought the best guess was Sassicaia based on the sweetness and plummy notes. Showed quite differently from my previous bottle which felt like it didn’t give everything that it had. More expressive and absolutely imperious with air. Deep, dense cherry fruit but with the restraint of an old Napa Cab. With air the Martha’s Vineyard signature of camphor and eucalyptus emerged. Still very fresh and most guessed 10 years younger, glad to have shared the beauty of a Napa Cab with some age. (686 views) | | | Tasted by Francophile1 on 11/19/2023 & rated 91 points: Thanksgiving Mondo Dinner 2023 (Atlanta, GA): Tasted double blind. There is definitely Cabernet in this wine, but from where? It is tannic, but sweet with a tangy ting on the finish. I thought maybe Solaia? But of course, someone brought a knife to a gun fight. Cali Cab. Wow! (652 views) | | | Tasted by astroman on 7/29/2023 & rated 92 points: C & YM Birthday Dinner (Empire Chinese Cuisine): Blind. Left over from dinner 2 days ago. Mint, black tea, corn. (822 views) | | | Tasted by melvinyeowq on 7/27/2023 & rated 94 points: Fantastic new-worlds: My contribution - showed better than the 1991 I brought a couple of months ago. Had a similar restraint and the mint, eucalyptus notes to the last time. Evident power beneath the elegance, this was another beautifully balanced, delicate wine. (932 views) | | | Tasted by Cltjkirk on 5/31/2023 & rated 93 points: Ready to go in about 20-30 mins. Still has a nice fruit forward taste with pine notes like some other mentioned. Didn’t get much mint but little acid. Paired really well with lamb. (690 views) | | | Tasted by Nontaco on 8/6/2022 & rated 95 points: Really drinking great now. Classic Martha’s profile, minty, acidic, rounded, just good juice w some nice age. (1148 views) | | | Tasted by nedblanders on 11/27/2021 & rated 97 points: Drinking great and still lots of time ahead. Typical Martha’s taste, tannins still strong and grippy that cling to your teeth. Great wine!!!! (1630 views) | | | Tasted by iamawineguy on 9/13/2021 & rated 94 points: Drank this a few years ago (2017 or 2018) and it was fabulous! It was at its peak, so drink now. (1549 views) | | | Tasted by jtvanber on 5/3/2020 & rated 90 points: cork bad wine still very strong and delicious (2631 views) | | | Tasted by AllRed on 11/10/2019 & rated 93 points: Second Sunday Group: 1999 Napa cabernets (Our house): Blind. Notes of chocolate, black fruit, evergreen/pine, and eucalyptus. Red fruit on the palate. Softened tannins; terrific weight and texture on the palate. Red fruit carries through the lingering finish.
My #2, Domino's #3
Group #4, 43 pts (2966 views) | | | Tasted by no leashes on 8/25/2019 & rated 89 points: Not up to past bottles of MV, with dry earthy dark fruit. (2508 views) | | | Tasted by LT98 on 4/15/2019 & rated 93 points: This was terrific now, but certainly could last a long time. Opened 2 hrs before drinking but not decanted (which was a mistake). Tar, mint, eucalyptus - it really has it all with wonderful balance. (2481 views) | | | Tasted by rmh66 on 2/16/2019 & rated 92 points: This was a pretty youthful bottle. Never would have guessed it was 20 years old. Blackberries, red cherries, herbs, camphor, earth, smoke, a little graphite, and maybe a touch of eucalyptus (though it was probably the power of suggestion). Tart cherry, blackberry, cranberry, earth, herbs, licorice, minerals, and a hint of aged oak on the palate. Bright acidity, lightly grippy tannins, medium-long finish. Such nice balance. Great with dinner. Wife thought this was the best cab she's had in a long time. Based on this bottle, there's still a long life ahead. (2311 views) | | | Tasted by lorenkreiss on 2/16/2019 & rated 95 points: Drinking beautifully right now. Fruit still very present with bay leaves and eucalyptus noticeable. I think it may have some more time left but sure seem to be drinking in it’s prime right now. (1694 views) | | | Tasted by THECORKDORK on 1/20/2019 & rated 96 points: Incredible vintage of Marthas. This was in an almost perfect spot, dont get me wrong it can go WAY longer, but man was it perfect right now. Blackberry, sage, blackberry, black licorice, smoked wood. Phenomenal. (1564 views) | | | Tasted by sunnylea57 on 3/10/2018 & rated 94 points: This bottle had dependable provenance and it was in a great spot. Some tertiary development on the nose with some bramble and earth. The palate was smooth and silky with resolved tannins. Lifted and bright, great clarity. Intense, tart red fruit and some fresh blood. Just a hint of eucalyptus. (2464 views) | | | Tasted by judgepalmer on 12/25/2017 & rated 93 points: I can't imagine drinking this wine at a better stage in its development. Definitely has retained its "old school" bona fides both in terms of quality and style. Though you'd be wrong to call it "green," it has that eucalyptus-y herbaceous character in spades that harkens back to better days and is unmistakably Martha's. The acid is firm and carries with it a nice mix of fairly youthful berry and currant flavors, while the tannins speak softly but carry a big stick. It is certainly a food wine and I dare say that what was on our plate was ideal - roasted beef tenderloin, sauteed mushrooms with a splash of Madeira, Sancerre-marinated asparagus, and potatoes mashed by an Irishman. Merry Christmas indeed. (1998 views) | | | Tasted by skurtz on 9/9/2017 & rated 93 points: On the first night this wine, with 3h of aeration, performed much the same as in my previous notes. Pumped down the remaining half bottle. On day two this is a completely different wine! Mineral, oak, graphite and much more intense red and black fruit emerged. Still somewhat lacking in complexity on the nose, but it was a star on the palate. So I'm not sure what this means for the long haul. Since some delicious goodness still appears to be locked inside my last remaining bottle, maybe I should wait a while before opening it. Will see. (2996 views) | | | Tasted by skurtz on 9/1/2017 & rated 92 points: The cork needed some effort to extract with an ah-so. Decanted for 6h+ and sampled continuously throughout. One could tell this was good from the beginning, what a relief after a subpar bottle from this vintage last week. Now this bottle is something else entirely, very smooth spices, succulent red cherries, oak on the nose and palate. Not much intensity or gravitas however. Definitely on the light to medium-bodied side of the spectrum. Mature, starting to fade but not yet faded. Although the bottle was past peak, it was still a pleasure. Tastes great with garlic kielbasa. (2915 views) | | | Tasted by skurtz on 8/25/2017 & rated 88 points: Opened with an ah-so and decanted for 2h. Disjointed and camphoric at first (who really likes moth ball wine?) this did improve steadily over the two hours until it was as ready as it was going to be. Even with 2h in a decanter, the fruit elements in this particular bottle were eroded to the point that oak and acid in the finish tended to dominate. Which is OK but not great with dinner (chinese food btw), but without food this does not qualify as a sipping wine. After four hours, the fruit was completely gone and the wine (in my opinion) really not worth drinking. Overall, pretty disappointing compared with my previous bottle from 10 months ago, and I still have a few more in my collection that I now dread opening. My score is based on the 2-4h window after decanting when the wine was showing its best. (2873 views) | | | Tasted by mflesh on 8/25/2017: One of these bottles came out to play tonight, and I dare say it gave a Kapcsandy 2003 and a Favia 2009 Cerro Sur a run for its money. Between this wine and the Favia, I'm not sure which one I really liked more. I think they were both WOTN for different reasons. This wine started out with a funk that was a little bit strange right out of the bottle. A little hay and mushroom that had to die off. For the first 30 minutes, the wine was a little muted with regard to fruit. Lots of glycerine on the palate, but increased as it sat in the decanter. The wine eventually had a nice aged and completely ripe blackberry note that was ever present from front to finish. An herbaceous quality crept in and out throughout the entire experience, and finished rather bold for its age. Very impressed with this bottle. I have quite a bit more of the 2001 that I think I'm MORE impressed with, but this one certainly showed well. (2329 views) | | | Tasted by Rktekt3 on 4/21/2017 & rated 87 points: Over the hill. (2994 views) | | | Tasted by vino vidi vici on 12/26/2016: it was good, but the lagrange bdx was better, and 1/3 of the price - goes to show price is no indicator. (2594 views) | | | Tasted by skurtz on 10/8/2016 & rated 93 points: Decanted for 4 hours, and sampled throughout. At first a bit hot and closed, but with 1-2h it had reached a softer steady state. A faint nose, berries, sandalwood, spices. On the palate ample black fruit, blackberries, sandalwood, and an acid finish. Tannins are almost all gone. This is a full and mature cab, time to drink up. (2854 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, Vintage Retrospective: The 1999 Napa Valley Cabernets (May 2019) (5/1/2019)
(Heitz Cellar Cabernet Sauvignon Martha's Vineyard Napa Valley Red) Subscribe to see review text. | By John Gilman
View From the Cellar, May/Jun 2011, Issue #33, Heitz Wine Cellars - Celebrating Fifty Years of Napa Valley Excellence
(Cabernet Sauvignon “Martha’s Vineyard”- Heitz Wine Cellars) Login and sign up and see review text. | By John Gilman
View From the Cellar, Sep/Oct 2010, Issue #29, In Search of California’s New and Old Schools of Terroir
(Cabernet Sauvignon “Martha’s Vineyard”- Heitz Cellars) Login and sign up and see review text. | By Richard Jennings
RJonWine.com (5/14/2011)
(Heitz Cellar Cabernet Sauvignon Martha's Vineyard) Very dark red violet color; cassis, cedar, red berry, mint nose; tasty, cassis, tart red berry, mint, solid palate; needs 3-plus years; medium-plus finish 92 points | By David Vogels, CWP
Sommelier Journal, July 2008
(Heitz Cellar Cabernet Sauvignon Martha's Vineyard) Same deep violet as the 1997. Aromas of mint, chocolate, cedar, and a tobacco-leaf note. Shows harder tannins than its predecessors, but the solid structure presages long aging ability. Terroir: Martha's Vineyard |
NOTE: Scores and reviews are the property of Vinous and View From the Cellar and RJonWine.com and Sommelier Journal. (manage subscription channels) |
| Heitz Cellar 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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