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2010 Kapcsàndy Merlot State Lane Vineyard Roberta's Reserve

abv 14.5%
  • 97 WA
  • 91 WS
  • 98 IWC
  • Variety
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SKU: 189808-2010-750

This item is available by the case only


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  • Wine Advocate | Rating: 97

    Much more luxurious, voluptuous and in-your-face is the 2010 Roberta's Reserve, which is a typical blend of 95% Merlot and 5% Cabernet Franc with 14.5% alcohol. It boasts a saturated ruby/purple color along with lots of Asian plum sauce, white chocolate, kirsch and a subtle smoky note. With superb richness and a full-bodied mouthfeel, despite its tannic framework it can be drunk in several years or cellared for several decades.
    Author: Robert Parker
  • International Wine Cellar | Rating: 98

    (95% merlot with 5% cabernet franc): Good medium ruby. High-pitched aromas of blackberry, blueberry, minerals and licorice. Wonderfully intense but youthfully imploded on the palate, offering electric flavors of black fruits, cocoa powder, bitter chocolate and minerals. Utterly seamless considering that it's so backward today. Finishes with noble tannins, great class and energy and endless lingering perfume. This gained steadily in complexity during the 45 minutes or so I was able to follow it, but its steely structure suggests it will evolve gracefully for two or three decades. It's perhaps the single greatest merlot-based wine I have ever tasted from California. (Winemaker Denis Malbec, who literally grew up at Chateau Latour, also makes the great merlot-based Rive Droite bottling at Blankiet, which means that he is responsible for California's two greatest merlots, in the opinion of this taster.)
    Author: Stephen Tanzer
    Issue: May/June 2013
  • Wine Spectator | Rating: 91

    Firm and tightly wound, with a rich and complex core, offering flavors of black currant and dried herbs, plus accents of tomato leaf, olive and tart cherry. Needs time. Merlot and Cabernet Franc.
    Drink Dates: 2015-2020
    Author: Tim Fish
  • Vinous | Rating: 97

    The 2010 Roberta's Reserve is deep, rich, and powerful. The most backward of the Kapcsandy 2010s today, the Roberta's impresses for its purity, centeredness and poise. The 2010 is nowhere near ready to drink. With time in the glass, some of its explosiveness begins to emerge. Dark plum, mocha, new leather and licorice are some of the many notes that flow through to the vibrant, nuanced finish. A dollop of Cabernet Franc (5%) rounds out the blend.
    Drink Dates: 2020 - 2035
    Author: Antonio Galloni
  • No collector reviews available
  • The historic State Lane Vineyard, in the heart of the Napa Valley, was first leased by Beringer Estates in 1972 and was used to launch Beringer's famous Private Reserve Cabernet. The Kapcsandys purchased the property in May, 2000 and in 2001 teamed up with legendary winemaker Helen Turley and her viticulturist husband John Wetlaufer. After careful research, they discovered a unique vineyard with multiple micro-geological conditions and decided to redevelop the vineyard for its utmost potential and produce world-class red wines under the Kapcsandy label. The first two vintages - 2003 and 2004 - were produced by Helen Turley. For 2005 Rob Lawson, the winemaker at Napa Wine Company for the past 16 years, was brought aboard and in 2007, Denis Malbec became the sole winemaking consultant.

    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 Staglin, Beringer, Ridge, Mayacamas and Chateau Montelena 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. Chardonnay and Cabernet Sauvignon 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.

    White Bordeaux blends are most commonly composed of Sémillon and Sauvignon Blanc, and come in a range of dry and sweet styles. Sémillon contributes body while Sauvignon Blanc adds high acidity, a characteristic that is particularly important in the sweet wines of Bordeaux.

    Sauternes is one of the world’s most prestigious regions for sweet wine production, made possible by Sémillon’s affinity for noble rot. Wines from world-renowned Château d’Yquem are fermented and matured in new oak for up to three years and can age for decades in bottle. These wines display complex aromas of melon, honey, apricot, citrus peel, mango, and butterscotch and develop added complexity and aromas with age.

    The best dry wines from this blend come from producers such as Château Haut-Brion, Château Pape Clément, and Domaine de Chevalier in Pessac-Léognan and Graves. These wines are typically fermented and matured in new oak and display a full-bodied richness with concentrated nutty flavors overlaying the fruit.

    Due to its freshness and flavor profile, dry white Bordeaux blends pair well with almost any white food, including all types of fish, poultry, veal, and pork. The sweet wines of Bordeaux pair well with foie gras, oysters, blue cheese, spicy food (particularly Asian cuisines), any dish with sweet notes, and of course, dessert.

    Collector Data For This Wine

    • 86 bottles owned
    • 29 collectors