Wine Spectator | Rating: 90This well-structured version exhibits a mix of dried herb, savory underbrush, tart currant and wild berry flavors, all framed by snappy tannins. Built for short-term cellaring. The best of three bottles tasted. Best from 2017 through 2028. 461 cases made.Drink Dates: 2017-2028Author: James Laube
Rating: 92(from a vineyard planted at 1,400 feet): Deep ruby-red. Blackberry, plum, licorice and a whiff of beef blood on the nose. Dense, plummy and very ripe, with the mid-palate stuffing to support its huge tannins. Winemaker Thomas Brown does just 10 to 12 days of skin contact for Tom Seaver's cabernet, noting that the challenge here is to get enough tannin ripeness. This 2012 looks to be a success.Author: Stephen TanzerIssue: May/June 2014
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.
Collector Data For This Wine
- 50 bottles owned
- 14 collectors