Evolving Napa, Calif., 2004 David Arthur Cabernet Sauvignon (gift from friend's estate). Mid-dark garnet, brick edges, rim variation; straightforward Cabernet nose, cassis, berries, ripe grapes (14.6 alc.); mid-plus body; balanced; mid-plus tannins, starting to soften; good Cab fruit on the palate; long, deep, hot Cabernet and wood finish. w/prime rib. 17.5 UC Davis scale, 93 other scales.
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Wow this is really good and it isn’t even the Elevation 1147. Made in a style somewhere between modern and traditional. Black and red currants, fragrant cedar, fresh saline (something I rarely get in Cabs), leather, earth and minerals. I think many people would mistake this for a Bordeaux. So fresh and pure. The only negative is just a slight whiff of brettanomyces but it is super subtle. This is great stuff! Still has the stuffing to easily go another 5-10 years.
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Red/black cherry and plum fruit. Notes of earth, smoke, dark chocolate, and leather with a layer of caramel and subtle eucalyptus on the end. Tannins have softened at this point but acidity is there with a nice long finish Not the 1147 but a great wine right now nonetheless.
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Popped and poured. Open and ready for enjoyment.. no decant needed.. though it did develop over the first 30 mins open.. and a little more throughout evening. Soft, supple, full mouthfeel, with integrated tannins and balanced acid (except last pour filled with sediment). Concentrated layers of dried, black cherries, dried black fruit, black tea and worn leather overtones dominate, with hints of mint, fine wood spice, savory black olive and graphite. Drinking GREAT!! Paired very, very well with filet and demi-glacé. I doubt there is a need to continue to cellar this for improved development. That said, it probably has a few good years left, if stored properly. Drink now.
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Red/black cherry with an earthy core to it. Sort of has a subtle eucalyptus note to it on the end. Nice balance throughout, long finish, smooth tannins. Drinking well right now.
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The color is opaque, garnet, mostly clear, with clear ruby color at the edge. The smells are earthy, foxy, dark chocolate, espresso, leather, currants, and black licorice. The tastes are currants, garrigue, blackberry, blueberry, and smoke. The tannins are fine and velvety and the finish is complex, long, earthy, with some heat on the finish.
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This bottle seemed a little bit off from the first sniff and never really got on track for me, certainly not consistent with prior favorable experiences...yellow flag at this time with no rating.
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Wish I had more; pleasant surprise. Not beyond peak yet but rather at it now. Light brown/crimson colored. The legs are Medium. It smells like Meaty, Coffee, Espresso, High Toast, Cedar, Forest floor, and Black currant (cassis). It tastes like Mushroom, Vanilla, Sandalwood, Oak, and Game. The body is Medium/Full. The wine has Round texture. The wine finishes Long.
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Purchased on secondary market so provenance uncertain. Some green and glycerin on the nose, along with over-ripe black fruit, clove, coffee. Structure of an aged bordeaux, thinning out with more fruit than backbone. Red fruit, pipe tobacco, vanilla, hints of toasted wood. Nice flavors, but clearly 1-2 years beyond prime.
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This is as expressive as any David Arthur Cabernet I have tasted to date. It explodes with sweet ripe plum and berry fruits, accented with tones of dark chocolate and a layer of caramel turning to hints of anise, spice notes of tobacco and sweet spicy oak and moderate tannins on the lingering finish. This was even more aromatic and expressive when re-opened two evenings later.
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Still a big fruit bomb, but has become more balanced. This wine will last a long time, as it is still young and with plenty of structure. Enjoy for many years.
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A Graduation Dinner (Fearrington House Inn): Nose: Ripe Plum, Black Cherry and Fig notes with a nice dark chocolate note that hides behind the fruit. Grows as it opens. Palate: Enters just on the edge of over extracted with Blueberry, Plum and Blackberry fruit that gets pulled back in by the Pritchard Hill terroir. Mineral, clay and earth components show nicely when the fruit has calmed a bit. Finish: Licorice fades to tart berries, spice and tobacco notes.
Decanted 2 hours est. at Fearrington House Inn. This is a knock out DA cabernet. Food pairings were awesome.
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Deep ruby color leads to a beautiful nose of currant, chocolate and blackberry. Initially very pleasant dark fruit on palate with some nice chocolate notes. Unfortunately the finish is too sweet with an odd unappealing cedar element. The finish really destroys an otherwise nice wine. I'm not sure bottle age will help the finish to integrate better.
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Likeable, initial impressions were that it might be overextracted but picture quickly transitioned to a complex combo of lush dark fruit and intersting spice - look forward to another experience with this wine.
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deep purple , had a fair amount of prune and alcohal on the nose ......was blowing off after an hour or so.....no great ......not bad....enjoyable by a few at dinner for sure.....just not for me
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Pop and pour. Rich and lush, but not overwhelming. Dark fruits, mild spice beneath balanced layers of chocolate, toasted oak. A lone bottle, I'll seek more of this out.
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Decanted 2+ hours. Still youthful. Ripe, dark, sweet fruit. Forward black cherry, black plum, mild cedar, spice, dark chocolate and subtle hints of raisins. Med-plus to full bodied... juicy, full mid-palate... soft, dusty tannins.. elegant, lingering finish of ripe, dark fruits and dark chocolate... thank goodness it's not overly extracted, not over-the-top, and not to big... it's actually "relatively" balanced and elegant.. just ripe, Napa Cabernet fruit... no complaints... paired perfect with a steak! Yum!
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Opened 24 hours earlier. Dark ruby color, fruit up-front, and complex structure. Very smooth mouthfeel, with nice integration of fruit, acid, and tannins. A few barnyard aromas and a touch of astringency, but overall a delicious cab.
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Decanted approx. 5 hours. Lush nose, the kind that just makes you want to inhale as much and as deeply as you can to get every nuance. Initial taste made me think of berries and chocolate, quite fruit forward. Not too acidic for the young vintage. This wine forced me re-adjust my own scoring scale. If this is any indication as to the quality of the Elevation 1147, I need to get my hands on it ASAP.
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Dark Cherry & Plum nose that was one note for about the first 30 mins open. After about 1.5 hours this cab was unwinding to show great complexity with Black Cherry, Currant and Berry fruit, and Cedar, Spicy Oak, Earth and Cinamon/Nutmeg in the finish. Great wine, but not the blockbuster that some of other efforts have been. Hard tanins clamp down on the finish. Needs time in the cellar - Drank at Craft Steak NYC
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8/1/2021 - sdwineguru Likes this wine: 93 Points
Evolving Napa, Calif., 2004 David Arthur Cabernet Sauvignon (gift from friend's estate). Mid-dark garnet, brick edges, rim variation; straightforward Cabernet nose, cassis, berries, ripe grapes (14.6 alc.); mid-plus body; balanced; mid-plus tannins, starting to soften; good Cab fruit on the palate; long, deep, hot Cabernet and wood finish. w/prime rib. 17.5 UC Davis scale, 93 other scales.
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9/5/2019 - brettay Likes this wine: 94 Points
Wow this is really good and it isn’t even the Elevation 1147. Made in a style somewhere between modern and traditional. Black and red currants, fragrant cedar, fresh saline (something I rarely get in Cabs), leather, earth and minerals. I think many people would mistake this for a Bordeaux. So fresh and pure. The only negative is just a slight whiff of brettanomyces but it is super subtle. This is great stuff! Still has the stuffing to easily go another 5-10 years.
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3/14/2019 - brianofthevine Likes this wine: 94 Points
Red/black cherry and plum fruit. Notes of earth, smoke, dark chocolate, and leather with a layer of caramel and subtle eucalyptus on the end. Tannins have softened at this point but acidity is there with a nice long finish Not the 1147 but a great wine right now nonetheless.
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5/14/2017 - Personal Opinion Likes this wine:
Popped and poured. Open and ready for enjoyment.. no decant needed.. though it did develop over the first 30 mins open.. and a little more throughout evening. Soft, supple, full mouthfeel, with integrated tannins and balanced acid (except last pour filled with sediment). Concentrated layers of dried, black cherries, dried black fruit, black tea and worn leather overtones dominate, with hints of mint, fine wood spice, savory black olive and graphite. Drinking GREAT!! Paired very, very well with filet and demi-glacé. I doubt there is a need to continue to cellar this for improved development. That said, it probably has a few good years left, if stored properly. Drink now.
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11/14/2015 - brianofthevine wrote: 92 Points
Red/black cherry with an earthy core to it. Sort of has a subtle eucalyptus note to it on the end. Nice balance throughout, long finish, smooth tannins. Drinking well right now.
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11/11/2015 - buckeye76 wrote: 93 Points
DRIED PLUMS AND BLACK FRUITS IN THE NOSE. BLACKBERRIES AND BLACK RASPBERRIES IN THE FLAVOR. MEDIUM TO LONG FINISH.
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11/4/2015 - hackey37 Likes this wine: 93 Points
The color is opaque, garnet, mostly clear, with clear ruby color at the edge. The smells are earthy, foxy, dark chocolate, espresso, leather, currants, and black licorice. The tastes are currants, garrigue, blackberry, blueberry, and smoke. The tannins are fine and velvety and the finish is complex, long, earthy, with some heat on the finish.
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12/8/2014 - TexasBob Likes this wine: 89 Points
No notes.
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6/26/2014 - greyhound93 Likes this wine: 91 Points
Should have decanted it, lots of sediment. Still well structured with a full body and tannins. Leather, dry berries, a good but not great cab.
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9/7/2013 - sirswami wrote: 89 Points
This bottle seemed a little bit off from the first sniff and never really got on track for me, certainly not consistent with prior favorable experiences...yellow flag at this time with no rating.
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7/20/2013 - ray13 Likes this wine: 92 Points
Wish I had more; pleasant surprise. Not beyond peak yet but rather at it now. Light brown/crimson colored. The legs are Medium. It smells like Meaty, Coffee, Espresso, High Toast, Cedar, Forest floor, and Black currant (cassis). It tastes like Mushroom, Vanilla, Sandalwood, Oak, and Game. The body is Medium/Full. The wine has Round texture. The wine finishes Long.
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6/20/2013 - davidandrose Likes this wine: 90 Points
Purchased on secondary market so provenance uncertain. Some green and glycerin on the nose, along with over-ripe black fruit, clove, coffee. Structure of an aged bordeaux, thinning out with more fruit than backbone. Red fruit, pipe tobacco, vanilla, hints of toasted wood. Nice flavors, but clearly 1-2 years beyond prime.
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5/22/2013 - rmcnees Likes this wine: 92 Points
This is as expressive as any David Arthur Cabernet I have tasted to date. It explodes with sweet ripe plum and berry fruits, accented with tones of dark chocolate and a layer of caramel turning to hints of anise, spice notes of tobacco and sweet spicy oak and moderate tannins on the lingering finish. This was even more aromatic and expressive when re-opened two evenings later.
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5/13/2013 - mactheknife wrote: 93 Points
Still a big fruit bomb, but has become more balanced. This wine will last a long time, as it is still young and with plenty of structure. Enjoy for many years.
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5/11/2013 - RockinCabs wrote: 93 Points
A Graduation Dinner (Fearrington House Inn): Nose: Ripe Plum, Black Cherry and Fig notes with a nice dark chocolate note that hides behind the fruit. Grows as it opens. Palate: Enters just on the edge of over extracted with Blueberry, Plum and Blackberry fruit that gets pulled back in by the Pritchard Hill terroir. Mineral, clay and earth components show nicely when the fruit has calmed a bit. Finish: Licorice fades to tart berries, spice and tobacco notes.
Decanted 2 hours est. at Fearrington House Inn. This is a knock out DA cabernet. Food pairings were awesome.
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2/23/2013 - sirswami wrote: 91 Points
Very good stuff, lush and rich...drinking deliciously.
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1/13/2013 - davidandrose wrote: 90 Points
A bit passed its prime; Rose thought its corked, as she does with many mature calicabs and most aged bdx's. Plums, cedar, mature red fruits.
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9/14/2012 - flashvictor wrote: 86 Points
Deep ruby color leads to a beautiful nose of currant, chocolate and blackberry. Initially very pleasant dark fruit on palate with some nice chocolate notes. Unfortunately the finish is too sweet with an odd unappealing cedar element. The finish really destroys an otherwise nice wine. I'm not sure bottle age will help the finish to integrate better.
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6/17/2012 - sirswami wrote: 91 Points
Very consistent impressions to previous tasting six months ago...a big, lush, dark fruit creation that works well for me.
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1/24/2012 - sayward wrote: 91 Points
Kingston Dinner (Fairfield, CT): a nice cab and seems to be in a good place now.
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1/7/2012 - sirswami wrote: 91 Points
Likeable, initial impressions were that it might be overextracted but picture quickly transitioned to a complex combo of lush dark fruit and intersting spice - look forward to another experience with this wine.
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12/4/2011 - jsebiri wrote:
deep purple , had a fair amount of prune and alcohal on the nose ......was blowing off after an hour or so.....no great ......not bad....enjoyable by a few at dinner for sure.....just not for me
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11/5/2011 - davidandrose wrote: 93 Points
Pop and pour. Rich and lush, but not overwhelming. Dark fruits, mild spice beneath balanced layers of chocolate, toasted oak. A lone bottle, I'll seek more of this out.
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9/18/2011 - Personal Opinion wrote:
Decanted 2+ hours. Still youthful. Ripe, dark, sweet fruit. Forward black cherry, black plum, mild cedar, spice, dark chocolate and subtle hints of raisins. Med-plus to full bodied... juicy, full mid-palate... soft, dusty tannins.. elegant, lingering finish of ripe, dark fruits and dark chocolate... thank goodness it's not overly extracted, not over-the-top, and not to big... it's actually "relatively" balanced and elegant.. just ripe, Napa Cabernet fruit... no complaints... paired perfect with a steak! Yum!
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5/15/2011 - chefpete wrote: 89 Points
not my fav
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10/16/2010 - cubswinws wrote: 90 Points
Muted,soft,slow to open up even after 2 hours. Not sure if this is closed or just not so good.
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2/12/2010 - Millercg68 wrote: 93 Points
Wow! WOTN. Have to get more of this before it goes off sale.
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2/10/2010 - kgh wrote: 92 Points
Opened 24 hours earlier. Dark ruby color, fruit up-front, and complex structure. Very smooth mouthfeel, with nice integration of fruit, acid, and tannins. A few barnyard aromas and a touch of astringency, but overall a delicious cab.
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9/28/2009 - Daddybush wrote: 93 Points
great bottle of wine. floral notes on the nose. the finish was outstanding. great from start to finish
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9/9/2008 - Ricky99 wrote: 90 Points
straight up cali8 cab
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3/15/2008 - Sticky wrote: 91 Points
Decanted approx. 5 hours. Lush nose, the kind that just makes you want to inhale as much and as deeply as you can to get every nuance. Initial taste made me think of berries and chocolate, quite fruit forward. Not too acidic for the young vintage. This wine forced me re-adjust my own scoring scale. If this is any indication as to the quality of the Elevation 1147, I need to get my hands on it ASAP.
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2/25/2008 - RockinCabs wrote: 91 Points
Dark Cherry & Plum nose that was one note for about the first 30 mins open. After about 1.5 hours this cab was unwinding to show great complexity with Black Cherry, Currant and Berry fruit, and Cedar, Spicy Oak, Earth and Cinamon/Nutmeg in the finish. Great wine, but not the blockbuster that some of other efforts have been. Hard tanins clamp down on the finish. Needs time in the cellar - Drank at Craft Steak NYC
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10/12/2007 - rloomis wrote: 88 Points
Cabernet Sauvignon Shootout (Winesellar): winesellar cab sauv shootout: dark purple color. blk plum, blk cherry, fruit forward w/ separated blk tea tannin finish. top score of event
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4/5/2007 - Olch wrote: 90 Points
excellent
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