2010 Beau Vigne Cabernet Sauvignon Romeo

Community Tasting Notes (10) Avg Score: 92.1 points

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  9/16/2022 - SMHalps wrote: 89 Points

  I shared this with my wine group as part of a Napa tasting at steakhouse. We had, in order, 2007 Larkmead Firebelle, 2009 Larkmead Vineyards LMV Salon, 2010 Beau Vigne Cabernet Sauvignon Romeo, and the 2012 O'Shaughnessy Cabernet Sauvignon Mt. Veeder. I'm not sure, but my last note said I had finished all of this vintage, but CT says I have 3 more. Maybe I forgot to update something??? Anyway, I was surprised that WA gave such a short drinking window (2014-2018), as I had a bottle in Feb 2021. But this really felt over the hill, as the fruit has faded. Leaving a weak slightly acidic wine. Maybe it's just bottle variation. Anyway, this was a unanimous pick as the least favorite wine of the night.

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  8/27/2021 - SMHalps Likes this wine: 93 Points

  My last of 7 bottles of this vintage that I purchased (why 7? I don't remember). My previous bottle was consumed in Feb 2017, and judging by my notes, it has lightened up a bit since then. Still highly enjoyable, just different. It went from being very big and bold, to more acidic, and more nuanced. It went very well with my lamb chops.

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  9/28/2017 - uncle al wrote: flawed

  Damaged goods

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  2/22/2017 - SMHalps Likes this wine: 93 Points

  2010 Napa Valley Night (Lincoln Square Steaks, NYC): Compared to the other Cabernet Sauvignon wines we had, this one had a different fruit profile. More dark cherry and maybe some blueberry (almost WA state blueberry) than the others. That said, everyone really enjoyed it. Long finish. Great nose.

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  11/11/2016 - SMHalps Likes this wine: 93 Points

  Popped 'n poured at a restaurant. 7 people, 4 wines, 1 of which was a white. The 3 reds where a 2008 Kistler Pinot Noir - Kistler vineyard bottling. A 2005 Caymus Cabernet and this. Of the 3 reds, I think this was the favorite. Although all were well received.
  
  This is in a nice place right now. Very well balanced between fruit, nose, tanins, and secondary flavors. Not sure how much continued aging will do for it.

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