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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.1 pts. and median of 92 pts. in 13 notes) - hiding notes with no text | | | Tasted by MAXIMUM SATISFACTION on 1/1/2018 & rated 90 points: Opened in bottle for a few hours. Nice but lacking freshness being all menthol, eucalyptus, and baked fruit from the start. Still some tannin and acid but likely won’t improve drone here. (1323 views) | | | Tasted by floating_cellar on 4/2/2015 & rated 93 points: Nose of dark fruits and chocolate. Very dark color, concentrated flavors of black fruits and dark chocolate, silky tannins and well balanced acidity. This has mellowed since tasting in Napa, the 15% is well hidden. Probably at/near peak but tastes like it will last another 5-7 years. Decanted 2 hrs on 1st night then re-bottled the rest for night 2. Still very big on night 2, but obviously softer. (2131 views) | | | Tasted by shadow on 10/24/2010 & rated 93 points: Best yet, easy to sip, spicy, integrated fruit and tannin, exactly what you like to see in a cab. (3549 views) | | | Tasted by pwferret on 7/26/2010 & rated 91 points: Bold Napa Cab, perfectly oaked. Ruby color, light toast, slight minerality/earthy on the nose, hint of cinnimon and chocolate in taste. Finish was little quick and lacked some of the ending complexity I've gotten from other Napa Cabs. We paired this with a filet and it was just right. I've always loved this as having a great ability to pop and pour with minimal decanting. Not at the end of it's life by far, but I don't it maturing any more. Probably at or nearly at it's peak now. I'll finish any other bottles of this we get by around 2015. (3464 views) | | | Tasted by annerk on 5/9/2010 & rated 92 points: 50+5+13+16+8 FAT Bold cab. The perfect steak wine. Earthy notes, fall leaves and leather with cherry and hints of tobacco on the finish. This wine is beginning to really come into it's own and the tannins are beginning to settle, but it's still a big wine. Decanted for three hours prior to drinking. (3316 views) | | | Tasted by jeff nowak on 1/7/2010: 15% alcohol. not decanted. another hot, grisley, tannic piece o' junk. (2710 views) | | | Tasted by ikkaariainen on 12/15/2009 & rated 92 points: Really recommend this wine, too expensive however to be a great QPR wine. our first full bottle and first taste again after touring the construction site which will eventually become their cave complex in the late summer with the winemaker's wife. Opened for the Hickory Wine Club Christmas party and finished off last night, very well received by the group. A big, powerful, very good but still quite young CA cab with excellent aging potential, I'd love to taste this wine again in 5 - 10 years but it certainly won't be from the 1 remaining bottle of this wine that I have. Very dark, good mouth feel, huge body, great lingering long aftertaste, starting to integrate but still loads of fruit / acid / tannins left with solid oak core, this wine should easily go another 10 - 15 years. Nose surprisingly aromatic and floral, hints of all kinds of dark fruit and berries and some cinnamon. Primary flavors included typical Napa cassis, oak, caramelized sugar, leather, granite and some black pepper and tobacco developing later on the palate. (1972 views) | | | Tasted by shadow on 5/16/2009 & rated 92 points: nice spicy cab with good mouth feel, a touch of tanins on the finish (1919 views) | | | Tasted by Badfish on 3/15/2009 & rated 91 points: 2009 Family Winemakers of California San Diego Tasting (Del Mar Fairgrounds): This seems somewhat closed on the nose with elegant aromas of currant, berries, and a hint of earth. The full-bodied palate is tremendously powerful, almost brutal, with ripe rich currant flavor along with grippy structure and finish. Hard to tell where this one is going but it should improve once the tannins mellow out a bit. 91+? (2658 views) | | | Tasted by annerk on 12/25/2008 & rated 92 points: 50+5+13+16+8
Earthy aroma with hints of eucalyptus and mushroom. Massive super-ripe red fruits on the palette with a lovely finish of cherry and balanced tannins. Just a bit hot, typical for 2005 Napa cabs. This youngster will get better with age--give it another 3-5 years. Decanted for four hours prior to drinking. (1815 views) |
| By Stephen Tanzer
Vinous, Vintage Retrospective: 2005 Napa Valley Cabernet Sauvignon (May 2016) (5/1/2016)
(Buoncristiani Family Winery Cabernet Sauvignon Napa) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Buoncristiani Producer web siteCabernet 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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