International Wine Cellar | Rating: 90($130) Good deep Ruby-red. Slightly high-toned aromas of black cherry, menthol and nutty oak. Broad, dry and rich, with licorice and mineral notes complicating the dark fruit flavors. Very good, but can't match the estate's superb 2004 for sheer palate-saturating material. I found myself wishing for a bit more definition and grip. Owner Jeff Smith told me that this vineyard was harvested on November 17, with the fruit still in good condition despite five separate rain events in the final weeks of the growing season.Author: Stephen TanzerIssue: May/June 2008
Wine Spectator | Rating: 92Delivers a ripe, rich, juicy core of blackberry and wild berry fruit, with melted licorice, cedary oak, dried herb and sage notes. Ends with a full, long, expansive aftertaste that echoes the berry and licorice details. Tannins grip the finish.'2005 California Cabernet blind retrospective (September 2015). Drink now through 2022. 1,200 cases made.Author: James Laube
Wine Advocate | Rating: 89This 100% Cabernet Sauvignon from the base of the Mayacamas Mountains in western Napa has classic licorice, charcoal, blackcurrant fruit, and a touch of underbrush and spice. It is medium to full-bodied, very pure and, like so many 2005s, still very fresh and lively. Alcohol comes in at 14.3%, which is relatively modest in Napa these days. Drink it over the next decade.Author: Robert Parker
Self | Rating: 92Author: VinoDeparture
Self | Rating: 92With a juicy grilled ribeye! The smokey, nutty overtones spoke of Napa soils immediately. The dark purple hues and concentrated favors held strong while not overpowering our beef. It was a strong compliment and tasted even better on the 2nd glass suggesting even more mileage to go. 'Wish we had another bottle!Drink Dates: 2016-2020Author: O-Jazz
See other similar producers:Hundred Acre,Garric Cellars,Emerson Brown
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
- 682 bottles owned
- 131 collectors
- Average collector rating: 92
(Out of 131 collectors)