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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 86.9 pts. and median of 87 pts. in 22 notes) - hiding notes with no text | | | Tasted by OenophilistMN on 11/27/2017 & rated 78 points: From Art's cellar. Having drank all the Simi Reserves, I am drinking the non-reserve cabs. This was not a great wine, well-past its prime. Wine was still clear, 45-minute (or so) decant. During decant and later in the glass, the nose was sour choke cherries and burnt pits with a hint of anisette. Wine was clear, some sediment, dark bowl radiating to amber on the rim. The nose was a good harbinger of the wine's flavor. On the palate, same sour cherry flavor predominated, with some burnt fruit and bad licorice at the end. A little better with food, but just barely hanging on. In another year, it will be even worse and totally gone. (1478 views) | | | Tasted by lovemycab on 2/2/2014 & rated 89 points: solid wine given the age. just enough fruit left to mix with the now mellow tannins. drink up. (3515 views) | | | Tasted by Colima74 on 12/16/2012 flawed bottle: Oxidized/cooked. (3630 views) | | | Tasted by gkrueger on 3/16/2010 & rated 90 points: Still excellent! even though past its supposed prime. (4699 views) | | | Tasted by rbazinet on 6/28/2009: Starting to brick. Nice nose of oak and fruit. At first I thought the wine was dead, but after an hour or so of decanting it came back to life. The backbone never quite came back. I would say it is several years past its prime, but still enjoyable. Drink up. (4422 views) | | | Tasted by TwoSmoochies on 4/12/2009 & rated 89 points: Still good (3572 views) | | | Tasted by rbazinet on 6/14/2008 flawed bottle: TCA (2208 views) | | | Tasted by Deryl on 3/2/2008 & rated 91 points: Very nice and drinking well, but will not get any better. (2652 views) | | | Tasted by storm1969 on 9/17/2007 & rated 90 points: Chocolate, dark currents and snuff. Long follow. Red, no bricking. Tannins are still very present. Could easily go for a few more years. This is delicious! (2336 views) | | | Tasted by mlawren1 on 7/16/2007: Nice cherry and plum flavors, a bit velvety at first like there is more then just a hint of merlot. Nice wine but not going to get any better. (1787 views) | | | Tasted by rwilk_2000 on 4/14/2007 & rated 85 points: Starting to turn a bit funky. Dring now. Very tannic. (1912 views) | | | Tasted by Lando on 3/13/2007 & rated 84 points: Decant. Losing a bit of color now. Nose has some faint cedar, tar & blackberry. Tannins still grip but the notable fruit has faded. This wine was better 5 years ago. If you have it, drink it now. My last bottle & still a positive experience. (1854 views) | | | Tasted by guitarguy on 1/2/2007 & rated 85 points: I like my CA cabs with some age but this one clearly did not have the stuffing to last nine years. A little sour, somewhat hot and not very interesting. Tannins are still pretty prevalent but the cherry fruit and oak are very much in the background now. Either keep it for a while to see if it is dumb now or drink quickly, they ain't gettin' any better. (1915 views) | | | Tasted by mraabpfg on 12/16/2006 & rated 92 points: Very solid cab with nice soft tannins and a chewy full flavor of soft fruit mingling with earth and a light wood flavor (2989 views) | | | Tasted by guitarguy on 11/29/2006 & rated 88 points: Better than another recent bottle. This one still has some dark fruits with soft tannins. The nose has some nice dirt and some evergreen. Still, drink up. (1921 views) | | | Tasted by guitarguy on 11/13/2006 & rated 85 points: This wine is on the downside of its career. Drink up. Tar and berries in the nose. Tannins are still relatively high but the fruit is fading. There are fading flavors of berry, brambles and eucalyptus. I expected more. (1926 views) | | | Tasted by vancouvermatt on 11/1/2006 & rated 90 points: Proof that California cabs, even cheap ones, can age well. This ligher-style Meritage blend features red fruit, earth and mushrooms flavours and and a nice long finish. Probably at its peak right now. (2032 views) | | | Tasted by kmack on 4/30/2006: Black cherry notes with a bit of currant and vanilla. A little on the dull side - not a lot of tannin or acidity - but not bad. This was my only bottle. I wouldn't hold these much longer. (3289 views) | | | Tasted by goofy Yno on 9/5/2005 & rated 85 points: over oaked, rasberry nose. alittle thin. came in last of 6 in a blind tasting. (3077 views) | | | Tasted by TaitaJidou on 6/16/2002 & rated 85 points: We had it tonight with pepper dish, and it doesn’t hold up quite as well with the stronger flavors of the sausage. Will keep trying. (1358 views) | | | Tasted by TaitaJidou on 6/15/2002 & rated 85 points: A good wine but not quite as good as I thought it might be. A bit less full bodied than the Rodney Strong which we drank. A nice bottle, with some lingering notes. Smooth texture. But not overly powerful. (1359 views) |
| Simi Producer website
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 CountyAlexander Valley Alexander Valley Winegrowers Association | Wikipedia
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