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| Community Tasting Notes (average 88 pts. and median of 88 pts. in 8 notes) - hiding notes with no text | | Tasted by Tight Lines on 7/7/2015 flawed bottle: sadly corked. (3772 views) | | Tasted by lepetitchateau on 3/15/2011 & rated 84 points: while this was not defective, it certainly was vile. Vegetal on the nose and throughout the whole experience. Bummer because there seemed to be good fruit levels. (6307 views) | | Tasted by dannyk8232 on 1/12/2010 flawed bottle: A bit bummed...not too surprised (6548 views) | | Tasted by winefool on 12/24/2006 & rated 88 points: Slightly odd pruney aroma that carried through on the palate. Still some fruit and nice enough to drink, but nothing like the modern HSSs. (7334 views) | | Tasted by buckeye76 on 9/22/2006 & rated 92 points: RED BROWN ON THE EDGE. LEATHER, MINT, AND BLACKBERRY IN THE NOSE WITH A FLAVOR TO MATCH WITH BLACKBERRIES, BLACK CHERRIES, AND MINT. MEDIUM TO LONG FINISH. (2587 views) | | Tasted by Spencer on 9/3/2005 & rated 86 points: I bought this wine about five years ago from a reliable local retailer, but I have no idea how the wine was stored prior to that. The bottle appeared to be in pristine condition, but it was obvious upon tasting that it had suffered from poor storage at some point. Still enjoyable, especially on the nose, but there was a strong stewed/pruney element to it that detracted. Not much structure or balance. (5724 views) | | Tasted by burningstarIV on 8/1/2005 & rated 88 points: Bricking at the edges. Big nose of leather and sweet red fruits, with concentration of fruit in the mouth to match. Went sharply down hill, however, after only an hour. Pruney and hot. Drink up. 50+5+12+15+6=88. (5124 views) | | Tasted by mdefreitas on 10/14/1999 & rated 90 points: Older Cabs, etc in NYC (NYC): Dark red in color. Only the slightest hint of lightening on the rim. Subtle aromas of leather and dry ripe fruit. Cassis, cedar and herbs;, totally resolved tannins. Very nice. Only a medium finish. (3093 views) |
| By Antonio Galloni Vinous, Vinous Table: Five Decades of Classic Napa Valley Cabernets at Press, St. Helena (Jun 2013) (Shafer Vineyards Cabernet Sauvignon Hillside Select Napa Valley) Subscribe to see review text. | By Antonio Galloni Vinous, Vinous Table: Five Decades of Classic Napa Valley Cabernets at Press, St. Helena (Jun 2013) (Shafer Vineyards Cabernet Sauvignon Hillside Select) Subscribe to see review text. | NOTE: Scores and reviews are the property of Vinous. (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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