9/24/2022 - RyanWu Likes this wine:

All the good things were there on day one. The other half was decanted in wine cellar for a day. However, it faded away so fast on day two. On the first day, the nose was full of dry herb, mineral, and some dark fruit underneath. The body was dusty but filled with chocolate. Just like midnight pumpkin coach, the magic was gone on day two. This is so wired for me that this tannic young wine faded away in this pace! I rated 93 on day one, but only 91 on day two. The aging potential for me is questionable that I might not be a fan after celllaring.

1/23/2022 - Vailman Likes this wine:

I’m pleased with the results of having cellared this wine for 13 years. Based on recent reviews I was worried it would be past its prime but quite to the contrary. Filled with cherries, cassis and a touch of leather showing its age. Medium finish that grew longer over the course of the evening. Benefited from a 2–3 hour decant. I agree, it’s time to drink up, but properly cellared this wine has stood the test of time.

12/19/2021 - RyanWu Likes this wine:

Pure and opulent. I almost can not feel the high ABV (15.6%). Earthy and cedary nose. The body was quite juicy with long lasting. Not a masterpiece but a solid wine. Drink now to 2025.

8/13/2021 - RAD2626 Likes this wine:

Just wonderful. Great fruit, legs and balance. Lilac overtones with dark berries. Chocolate thick decadence. Will stand up against any food or competition.

6/5/2020 - GQG wrote:

Well, the 2017's from Napa... and from Bevan no less... the good, or the bad... good first... the attack is solid, hits you with dark fruit... blueberries, cassis, tobacco, and energy from the acidity... no goo... and then...

Then, well... there's no middle... only a finish, which stretches out on the top of the palate with acidity and some fruit. It lacks the depth of the 2016, and about complexity, let us not speak of such things. A definite notch down from 2016. Sediment noted, decanted for 3 hours.

5/12/2020 - RyanWu wrote:

Pnp. Golden liquid showed floral nose and vanila hint. The palate was quite complex with high acidity. Botyris scent was there as well. Old but still solid. Anyways, it is going downhill.

6/25/2019 - msuwine wrote:

This earthy and lean Cabernet is hard for me to figure at this point - hence the lack of a score. I respect Ridge's place in wine history, along with its transparent and under-stated approach. I also know it has a loyal and avid fan base, who often evoke its reputation for ageability and Old World balance. So, I get it: smart people love these wines.

Still, I can't say I loved this wine, even at the 10-year mark. My main question is whether the flavor profile is a feature or a bug, so here come the descriptors: Brick red in color; light- to medium- in body; nose of plum, dill, and herbs. Understated but integrated tastes of black cherry, cranberry, anise, leather, vanillin, and (more) dill, with a wispy and dusty finish. Blend of 72% Cabernet Sauvignon, 22% Merlot, and 6% Petit Verdot. 13.5% alcohol. Followed over six hours with little change.

Based on this bottle, I found a thinness, woodsiness (lots of American Oak), and lack of intensity that I don't typically associate with greatness. I believe in - and enjoy - great old wines, but I'm just not sure this is one of them, at least not yet. Maybe this is just a matter of this particular bottle, vintage, or stage in the maturation process (or, yes, perhaps this particular palate). I'm planning to try a few other aged Monte Bellos, but this wasn't a promising start, at least for me.

12/25/2015 - Mrp2008 wrote:

My first Riverain Cab, brought to Christmas dinner with the "in-laws". Sadly, corked. Thought it was just me at first, then everyone mentioned it tasted "weird". Bummer

11/21/2015 - RyanWu wrote:

Pnp. Tasting is followed by seriously monitoring the changes for three hours. To sum up the experience, everything is so mild, and there is no X-factor found in this wine. Although this is from the second largest grand cru in Beaune, the quality is not really impressive at all. Comparing Pnp and three hours decanted, the wine only goes worse but not better. The acidity is too high, so it's not in a good balance. Back to the wine, nose is pretty muted unless you taking a deep breathe. It's not too fruity but earthy. On the palate, everything is subtle and almost non-detectable. To be honest, you can do better with 50 dollars in hand. if you go to Russian river, the producers dedecating in balance wines can deliver better choices at this price range. In any way, finding out the beauty of burgundy is a continuing fight for me. I hope one day I can see the amazing side of Burgundy described by the previous generation wine lovers, or it's just an enigma.

2/21/2015 - RyanWu wrote:

This wine is really in a sleep stage. It's way too closed in nose and taste. After 3 hours decanting, it is still closed showing only trace Asian spice and dark fruits. However, on the palate, the flavor is so complex with tannic backbone. I meet the same problem again. When I tasted 2003 Chateau Leoville Barton in 2014, the big wine character raised so many questions on my tongue. I barely can find any description to express the wine. Now, I had realized that the problem is just because of not yet at the drinking window. (The wine is still closed at second day.) I will definitely leave this wine for 10 more years. It should pay much more back to your patience.

3/10/2013 - efc wrote:

A complete wine in every respect. Deep purple in color with a heady nose of Blackberry, plum and chocolate. The tannins were fine and completely integrated. A wine of great length and full bodied. Overall, nothing was lacking. I wish I had more!