Wine Advocate | Rating: 97The 2012 Cabernet Sauvignon Panek Vineyard (14.4% alcohol) was aged in 70% new oak. Made from four Cabernet clones (Clones 169, 7, 4 and 6), it comes from a vineyard on the valley floor at the end of the Aida Vineyard that Vineyard 29 has made famous. Copious notes of earth, charcoal embers, wet gravel, garrigue, blackberry and blackcurrants are accompanied by a long, deep wine with sweet tannins, a fabulous mouthfeel, an opulent, velvety texture, and tremendous length as well as richness. Drink it over the next two decades.Author: Robert Parker
Wine Spectator | Rating: 90This version combines rich, ripe dark berry notes with a taut framework, showing an outline of cedary oak, crushed rock, graphite and new leather. A rustic mix that folds together tightly on the finish. Drink now through 2023. 250 cases made.Author: James Laube
Self | Rating: 93Author: SilverBelz
Self | Rating: 91Dark fruit seems dominant - think slightly stewed plums. Not very tannic, but a little acidity. It seemed a little soft and flabby after a few hours. I liked this wine, but I didn't love it.Author: Jeffrey M989
However, the story of Rivers-Marie begins with Thomas Brown, a native of South Carolina who caught the wine bug travelling through Europe as a twenty-something. He found his way to Napa Valley and learned under the tutelage of Ehren Jordan at Turley Wine Cellars. Years later, after becoming a consulting winemaker for more than a dozen wineries, Brown was connected with Scott Zeller, owner of Summa vineyard, and subsequently asked if he wanted some fruit.
From there, Thomas Rivers Brown and his wife, Genevieve Marie Welsh took advantage of their golden opportunity to make awesome Sonoma Coast Pinot Noir. In the debut vintage of 2002, Summa vineyard was Brown's only source of Pinot Noir, but he soon expanded to other vineyards near Occidental, including Occidental Ridge. Now, in addition to producing some of the most sought-after and critically acclaimed Pinot Noir, the pair also produces Sonoma Coast Chardonnay and Howell Mountain Cabernet.
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
- 110 bottles owned
- 32 collectors
- Average collector rating: 92
(Out of 32 collectors)