2007 EMH Cabernet Sauvignon Black Cat

Community Tasting Notes (71) Avg Score: 92.3 points

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  2/17/2022 - ericindc Likes this wine: 92 Points

  Big black fruit, solid mineral and tannic spine, solid acidity. Quite tasty. More moderated fruit and tannins than a few years ago, did have some early maturity leather and earth components. Some light Oak influence, but it was reasonable. Good with with Argentinean BBQ.

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  1/17/2022 - Charlie Carnes wrote:

  The 2007 is great right now. Wish I had more!

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  11/5/2021 - jonboy74 Likes this wine: 93 Points

  Quite fitting for my 1000th bottle consumed (per CT), it turns out by happenstance it is this wine. And it is another winner by EMH. I can't believe this wine is 14 years old. Similar fruit profile as the newer vintages I've become familiar with, red and dark fruits. The youthful fruit and the acidity were just fantastic. Only one of these left in my storage, think I'll hold it for 5-10 years and see where it goes. Bravo, Merrill!

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  7/19/2021 - bobpsi Likes this wine:

  Hard to believe this is 14 years old, strong acidic spine supporting an amazing balance of fresh red and black fruits, tobacco and spice. Long finish .

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  4/4/2020 - odds Likes this wine: 94 Points

  There are some good reasons to open outstanding wine in life--celebrations, birth years, special milestones… this season, the good reasons are simply for being together and enjoying a great weekend and meal. So, what would upgrade it more than EMH 2007? Honestly, I do not know. On the fourth bottle I get to taste it from , I would say that by all means, shapes and forms it is a top-end companion for steak and meats meal. Very bold with the sirloin steak, great secondary tastes have developed since the last time I tasted it—more of the leather, peppers, and balanced smoke. The oak smoke in the background was not overwhelming, just a perfect match to the meal. Longer finish than I recalled in ’15 and in ’17 when I tasted the wine before. . Over the course of two nights not only that it did not fade, but actually it got better. Even much better. That’s after a 2-3 hours decant on the first night. The aroma of the spices kept developing the second night. It’s interesting as I noted to myself on the side notes- berries, peppers, currant, blackberries in particular, and three of the four where there in my ’17 tasting as well. What makes this one more of a meat companion compared with other EMH I recall? The secret is the combination. A more bold wine for meat, but one that does not overwhelme you with secondary tastes and over dominates the palate. The finish that gets longer with that chewy sirloin that you put on top of the salad for the lunch on day two. The nose that is blossoming, even day two,even from the other side of the living room. Drink it or hold it more, just give it the air time.
  It certainly is one that drinks well (WELL) above its price range. I actually feel I almost ‘robbed’ the winery. This has been an upgrade for our weekend, and well upgrades since I tasted it last in 2017. Well meauw.
  
  (94+ but a single number does not capture the finish and the match to meats. For a meat dominant meal, give it a 95)

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