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2005 Altamura - Cabernet Sauvignon Cabernet Sauvignon - USA - California - Napa - Napa Valley - Red

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USA - California - Napa - Napa Valley

Red Cabernet Sauvignon
Producer Notes

Born and raised in Napa, trained in winemaking at Sterling and Caymus, Frank Altamura has serious credentials. In 1985 he and his wife Karen began their own quest to make exceptional, collectable wine, turning an old cattle ranch in Wooden Valley into vineyards planted to Cabernet Sauvignon and Sangiovese. The small valley, nine miles... More »

Drink Dates
Comm: 2009-2014 VF: 2007-2020

Author Jeffrey M989
Site / Blog   Trust Rating 97.434%
Tasted On 08/02/2014

Great classic Altamura nose and flavors. Primary fruit a bit faded, but wonderful smooth sweet tannins. Kept getting better with time and air.

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Author SamT
Site / Blog   Trust Rating 95.41%
Tasted On 02/15/2014
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Author BoxsterVino
Site / Blog   Trust Rating 96.547%
Tasted On 04/26/2013
Drink Dates 2013-2013

Elegant wine, but fading. Drink it now. It won't hold up to a heavy steak, but will be great with a lighter meal.

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Author Koby
Site / Blog The Wine Forum Trust Rating 97.522%
Tasted On 11/16/2012
Drink Dates 2009-2015

A little out of sorts if you ask me. The color is starting to turn, a tinge of brown, but still mostly red. The nose is a nice California Napa nose of cherry and cassis fruit, with some hints of tobacco and lead pencil. The palate is a bit chunky, the attack is great, full bodied with persistent fruit. But the mid palate is a bit hot and prickly, disrupting the consistency. The finish rounds out nice, with fine tannins and good fruit. Will this settle back in, not likely...I think the mid-palate is fading fast so drink up.

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Author Alex Tervooren
Site / Blog   Trust Rating 96.46%
Tasted On 01/22/2011
Drink Dates 2010-2018
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Author Laynedye
Site / Blog   Trust Rating 66.667%
Tasted On 01/01/2011
Drink Dates 2010
0 of 1 people found this useful
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Author Howard R
Site / Blog   Trust Rating 89.091%
Tasted On 05/30/2010
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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
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Drink date is averaged using VinCellar members' most recent start and end drink date submissions for this wine.