International Wine Cellar | Rating: 91($150; a library release) Full ruby-red, a bit pale at the rim. Sappy cherry, black raspberry and roasted plum on the nose. Surprisingly broad and smooth in the mouth, with suave flavors of berries, tobacco, lead pencil, cedar and loam nicely framed by an edge of acidity. I like this wine's subtle balsamic quality. Quite supple in the mouth but has plenty of energy. Finishes with firm, integrated tannins. A lovely drink.Author: Stephen TanzerIssue: May/June 2005
Wine Advocate | Rating: 95Cabernet Sauvignon is king at Togni, and they are wines of extraordinary concentration, flavor dimension, and aging potential. The 1995 Cabernet Sauvignon, a vintage that produced a number of top-notch wines (as well as some with rough tannin and muted personalities), is one of the year's bright shining successes. The wine displays an opaque purple color, as well as a lavishly intense nose of blackberry/blueberry/cassis fruit intermingled with chocolate and olive nuances. Dense and fruit-driven, with awesome levels of glycerin and extract, this formidably endowed, moderately tannic wine should be at its best with another 7-8 years of cellaring. Once again, Philip Togni has produced a wine with 25 or more years of aging potential.Author: Robert Parker
Wine Spectator | Rating: 88Marked by a strong cedar and tobacco flavor, this wine veers into spicy bell pepper and herbaceous territory yet holds on to its currant-laced core of Cabernet flavors. Firmly tannic, complex and concentrated, it needs aeration and may always be on the tannic side.Author: James Laube
Vinous | Rating: 96Togni's 1995 Cabernet Sauvignon Estate is simply dazzling. Deep, unctuous and explosive, this Cabernet Sauvignon screams with the essence of exotic spices, iron, graphite, leather, smoke, game and dark fruit. The 1995 gets better and better with time in the glass, revealing myriad shades of dimension and extraordinary balance. Although stunning today, the 1995 has at least another decade ahead of it. The 1995 was made from the original vines that were ten years old at the time.Author: Antonio Galloni
Self | Rating: 93Author: Jkbergmann
Self | Rating: 94Author: Walker Wine Ranch
Self | Rating: 93Big Cabernet. Tight, concentrated core of dark berry and blackberry liqueur with licorice and anise. Tannins keep wine wrapped up. Needs time in the cellar or time in the decanter.Drink Dates: 2011-2021Author: StuTarheel
Self | Rating: 96Consumed at Cafe Beaujeaulais. When the waiter opened the bottle, I was initially disappointed because the nose was very subdued. However, for the next 30min to 1hr, the nose became deeper and more expressive in a linear fashion. The nose was identical to the cedar / tobacco notes that I smelled in the cheaper 2012 Tanbark Hill bottling. The wine peaked when the appetizers of onion soup and seafood pastry came out, and tasted awesome. This is the most Bordeaux-like Cali cab I have sample. The wine peaked for about 1hr before fading and shedding its cedar and tobacco notes for a more subdued classic Bordeaux taste. Because it faded so dramatically after ~1.5 hrs, I suggest letting it breathe in the bottle rather than a decantr. Drink now, it is ready.Drink Dates: 2015-2018Author: johnswu
See other similar producers:Grace Family Vineyards,Screaming Eagle,Colgin Cellars
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
- 507 bottles owned
- 122 collectors
- Average collector rating: 94
(Out of 122 collectors)