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| Community Tasting History |
| Community Tasting Notes (average 90.4 pts. and median of 90 pts. in 15 notes) - hiding notes with no text | | | Tasted by mxpbuy on 1/26/2021 & rated 88 points: When tasted and bought at winery upon release, I thought it was backward and closed but might have potential years down the road. Sampled this over 3 nights with Vin-Vac. 1st night was Oak resin and not much fruit - even after 2 hours in the glass (80 points). 2nd night after another 60 minutes in the glass, still Oak driven with some black fruits emerging (86 points). 3rd night the tannins smoothed out a bit more but Oak still far to dominant. The black fruits emerged further still with some dried herbs but then the fruit started to faded on the palate rather quickly (88 points). The total extra air time over 3 nights clearly helped, but there is nothing about this wine that ever says it will be worth its price of admission and maybe in the next few years it might improve a touch, but I doubt it will get to 90 points for my palate. If, however, you love Oak - dive on in. (631 views) | | | Tasted by bobthebuilder on 4/6/2019 & rated 92 points: Nice pairing with strip steak. Full bodied. Dark fruit. Seems fully mature. (741 views) | | | Tasted by 1997cobalt on 12/29/2018 & rated 93 points: Has matured into a great bottle. Smooth yet full of flavor, with nice aroma, balance of flavors and a wonderful finish. (758 views) | | | Tasted by iamandyc on 4/2/2017 & rated 90 points: Very similar to my last bottle in 2014. Red fruited with nice acidity and fine tannins. Not a lot of complexity or pizazz. No flaws but not much excitement. Good food wine. (1283 views) | | | Tasted by 1997cobalt on 12/21/2014 & rated 88 points: Aroma is of dark fruit, a little earthy as well. Changed a lot over 2 hr after decant. Overall, just ok. Out of balance with good tannins but fruit was uninspired. (1653 views) | | | Tasted by iamandyc on 2/15/2014 & rated 91 points: Very nice bottle that's drinking well with some decanting. Red fruited and light crimson color, this wine has nice acidity and sweet tannins that keep it fresh. Refined for Howell Mountain with decent finish.Not a ton of complexity at this point but still young. (1609 views) | | | Tasted by jen&pat on 5/11/2013 & rated 90 points: Much better after a long decanting period (upwards of 3 hours). (1980 views) | | | Tasted by dxpian on 6/3/2011 & rated 90 points: Very beautiful and delicious wine, slightly different in style from traditional cabs, a little lighter in weight but shows more delicacy and elegance. Ruby/garnet hue, almost translucent in color, very pretty and elegant. Unfiltered and natural, throwing some sediments. Smoky and chalky overtone with great minerality, surrounded by cedar, lightly toasted oak, tobacco and leather, sprinkled with some spring flowers, revealing blackberry, blueberry, red currant and cranberry aromas, definitely going to the red-fruit zone a little bit. Medium-bodied, this wine shows an abundance of blackberry, black cherry, plum on the attack with nutty character, leading to a solid structure of ripe tannin and fresh acidity. Medium finish, the nutty tone brings out quite a bit of fruit with cherry and plum in the aftertaste. Great show-case of its true varietal characters and the Howell Mountain terroir, yet, not lacking any of the complexity that makes a wine truly exciting! Truly an eye-opener of what such a small producer is capable of achieving! Drink now, but this wine will age gracefully. (2984 views) |
| Elizabeth Spencer 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)Howell Mountain Howell Mountain |
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