International Wine Cellar | Rating: 96Bright medium ruby. An appealing elderflower quality lifts the aromas of blackberry, black cherry, licorice and minerals. Layered, rich and deep, with a chocolatey ripeness as well as a medicinal reserve to its plush flavors of cassis, black raspberry, spices and Rutherford dust. Seriously dense wine with broad, noble tannins. The estate's oldest vines now make up barely 15% of Scarecrow's flagship cuvee , but this wine nonetheless offers great potential.Author: Stephen TanzerIssue: May/June 2014
Wine Spectator | Rating: 95Smoky, dusty tannins give the earth-laced dark berry, raspberry and floral notes definition, accented by espresso, dark chocolate, licorice and anise hints. The density and richness promise a long life, though this is certainly a delight to drink now. Drink now through 2030. 2,000 cases made.Drink Dates: 2015-2030Author: James Laube
Vinous | Rating: 97The 2012 Scarecrow wraps around the palate with serious intensity and persistence. Texturally, the 2012 is striking, but it is also a bit compact given its recent racking. Still, all the Scarecrow signatures are in the glass.Drink Dates: 2017 - 2032Author: Antonio Galloni
Wine Advocate | Rating: 98The classic 2012 Cabernet Sauvignon included fruit from the 2-acre, old vine parcel that is nearly 70 years of age. It boasts an opaque purple color as well as copious notes of spring flowers, blackberries, black raspberries and wet rocks. The wine's gravelly minerality and spectacular opulence and density make it an instant classic. This massive, full-bodied 2012 should drink beautifully for 15-20+ years. It showed incredibly well last year, and it still reveals the potential to possibly merit a 3-digit score - it's that special.Drink Dates: 2014-2034Author: Robert Parker
Self | Rating: 94Drink Dates: 2014-2035Author: Scott I
Self | Rating: 94Great nose (typical Celia Welch!) and flavors. Thick, plush mouthfeel. Tannic, but this is very young. Very good wine - at the top for the vintage.Author: Jeffrey M989
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
- 1312 bottles owned
- 223 collectors
- Average collector rating: 94
(Out of 223 collectors)