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| Drinking Windows and Values |
| Drinking window: Drink between 1998 and 2010 (based on 2 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 93.3 pts. and median of 93 pts. in 4 notes) - hiding notes with no text | | | Tasted by NewFrenchClaret on 12/27/2011 & rated 94 points: What a treat! The fruit that went into this wine was harvested a few months before the Japanese attack on Pearl Harbor, before being bottled in 1947 and recorked in 1982. Amazingly some of it is still there.
I didn't decant this in fear of it falling apart. The color is remarkably deep, with only a hint of bricking. Whilst the nose has quite a strong aroma of port, there's a hint of candied red fruit as well, along with a musty sawdust note. On the palate the wine is smooth and relatively tannin-free. What tannins there are have dried completely but it still makes for a very quaffable wine, albeit with a pretty short finish. It's hard to believe the age, considering how many dogs I have drunk that have twice the pedigree with half the years on this one.
This was clearly never a complex wine- or if it was that complexity has been lost- but it was well made enough to provide a unique experience- a drinkable 70-year old wine for a reasonable price. Highly recommended if you can find one. (2848 views) | | | Tasted by Mrbuzz on 1/23/2011 & rated 92 points: Old California Wine Dinner....1941-1986 (Merced, Ca): History in a glass! This is from 1941 fruit, bottled in 1947, and re corked in 1982. At least 51% Cabernet...and who knows what else. Oldest wine I've ever had....garnet, rose rim color...sweet and dusty red fruit, tawny maple, cinnamon, tart dried citrus, coffee. Really beautiful and intriguing nose and entry...delicate like a fragile dried rose....no sign of any tannin, and spine left. I was fascinated how the wine just falls off on the palate. But what would you expect at 70? Just amazing to think of what was going on when this wine was born.....what a treat. (3983 views) | | | Tasted by yhn on 4/12/2009 & rated 94 points: Nose - dark, pruny, molasses.
Spicy molasses, prune, smooth, dusty, nutmeg.
At 5 mins. - lightening up, showing cedar and more spice, and touches of blue and black fruit.
15 minutes of fame (before fading). 94 pts (3503 views) | | | Tasted by rjonwine@gmail.com on 4/12/2009 & rated 93 points: Easter Winetasting Dinner at Ginny's (Chez Ginny, San Carlos, California): Bricking dark cherry red color; nice mature, berry, black fruit and fig nose; nice tart plum, black fruit, prune, fig and graphite palate, with depth, in remarkably good shape; medium finish (1850 views) |
| N.V. El Gavilan Winery Cabernet Sauvignon Casa de SonomaBottled in 1947, recorked in 1982. According to Gregory Dal Piaz, it is all 1941 fruit. Likely 51% Cabernet Sauvignon, with the balance made up of the likes of Zinfandel, Carignane, Petite Sirah and Mondeuse
More info:http://www.snooth.com/talk/#http://www.snooth.com/talk/topic/a-second-chance--casa-de-sonoma-cabernet-bottled-in-1947/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 Sonoma CountyMendocino CountySonoma ValleySonoma County, California, is one of the most important winegrowing regions in the whole of the United States. Vines have been planted here since the 1850s and, apart from the inevitable hiatus brought about by Prohibition, the county's relationship with wine has been prolific and unbroken.
Viticulturally speaking, Sonoma County is divided into three distinct sections: Sonoma Valley, Northern Sonoma and Sonoma Coast. Each of these has its own AVA title and encompasses several sub-AVAs within its boundaries. |
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