Wine Advocate | Rating: 91The 1993 Cabernet Sauvignon is a top-flight example of this high class vintage. Deep purple-colored, with well-integrated, spicy, toasty oak competing with gobs of sweet blackcurrant fruit and spice, this full-bodied, well-endowed, concentrated Cabernet is powerful yet well-balanced. It needs another 2-3 years of cellaring to resolve some tannin, but it will easily last 15-20 years. These limited production gems certainly merit the hyperbole and accolades they receive. This wine is only available via the winery's mailing list, and I am sure there are more potential suitors than wine to be sold. Current production has dwindled, largely because much of the vineyard is in the process of being replanted due to the phylloxera scourge. For example, in 1995 only the upper block of the vineyard was in production. Only 75 cases will emerge from this vintage, further ensuring a preposterously high price. In 1994 there are 175 cases. These beautifully made wines are among the finest Cabernets in California. I rarely report on them because they are, for all intents and purposes, unobtainable. Yet there is no doubting the high quality aspirations of the owner, and the skills exhibited by winemaking consultant Heidi Barrett in the production, aging, and bottling of these 100% Cabernet Sauvignon wines.Author: Robert Parker
Wine Spectator | Rating: 85A lean, trim, leathery style, offering more oak and cedary flavors than obvious fruit, which is usually the most evident feature of this wine. Tasted twice, with consistent notes. 187 cases made.
See other similar producers:Vineyard 29,Colgin Cellars,Bryant Family Vineyards
California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like , , , and in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. and continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.
Cabernet Sauvignon is a thick-skinned variety that is high in color, flavor, tannin, and body, displaying aromas of black currant, blackberry, violet, bell pepper, and black cherry. It is late-ripening and therefore struggles to grow in cool climates. Quality can vary tremendously depending on terroir, vineyard management, and winemaking style, with the highest quality wines coming from the and in , and and in .
The powerful flavors, tannin, and body of Cabernet Sauvignon make it well suited to ageing and allow it to stand up to a large proportion of new oak without overpowering the wine. 225-litre barriques are the most popular size barrel and French oak is commonly used by the best producers to add structural complexity and flavors of chocolate, vanilla, and clove to the nose and palate. The best wines, many of which are below, can age further in the bottle for decades.
Old-World Cabernet Sauvignon is often blended with , which ripens earlier than Cabernet and adds plum, softer tannin, and lighter body to this . These wines typically have earth-driven aromas such as wet leaves and truffle along with bell peppers and leather. producers such as , , and consistently produce some of the highest-quality Cabernet Sauvignon-based blends.
New-World Cabernet Sauvignon is seen both as a blend and single varietal. Warmer climates and long sunlight hours result in an extended growing season, bearing grapes with richer fruit, bigger tannin, higher alcohol, and lower acidity than their Old-World counterparts. Some of the best expressions of these full-bodied wines come from producers like , , and .
All Cabernet Sauvignon pairs phenomenally well with meat-forward dishes such as rib-eye steak, short ribs, lamb shank, or a cheeseburger. Vegetable-forward dishes featuring mushrooms are also a great choice for this variety.
Collector Data For This Wine
- 68 bottles owned
- 36 collectors