International Wine Cellar | Rating: 92($85; 100% cabernet sauvignon) Bright medium ruby. Black cherry, mocha and nutty oak on the sweet but subdued nose. Big, rich, broad and sweet yet somehow light on its feet. A bit less fruity than the Bard but ultimately more complex, even if this will require a bit of aging to absorb its nutty oak component. Finishes with lovely ripe tannins and excellent persistence.Author: Stephen TanzerIssue: May/June 2008
Wine Spectator | Rating: 91Combines ripe, intense, complex fruit with fine structure, balance and focus. Shows a medley of black cherry, wild berry, currant and spice, with shades of cedary oak, finishing with a pure core of fruit flavors.Drink Dates: 2010-2016Author: James Laube
Wine Advocate | Rating: 92From a cooler site, the 2005 Cabernet Sauvignon Farella Vineyard exhibits notes of mint, black currants, cherries, and licorice. This dark purple-hued, medium to full-bodied effort reveals an attractive texture as well as an elegant mouthfeel (reminiscent of a Margaux).Drink Dates: 2007-2022Author: Robert Parker
Self | Rating: 90Author: tiberite
Self | Rating: 95Author: cpcolliton
Self | Rating: 90Decent cab notes but sharp tobacco and bitter tannins complicate the experience. Given my last not this wine is in a funky stage or just not in balance. The sharp finish is a real problem, gritty tannins on the finish. The good stuff is in there,black cherry, cassis and currants are there, but those flavors do not carry the finish as much as they should. The length and seamlessness previously experience was not there. i have some more to see how this unfolds but I dont think I am touching for at least 2 years, unless mandated! Hopefully not a big young wine that loses balance as the fruit and concentration settle down...my biggest problem/issue with Napa cabs.Drink Dates: 2011-2018Author: Koby
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
- 159 bottles owned
- 62 collectors
- Average collector rating: 92
(Out of 62 collectors)