2005 Gemstone Red
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Tasting notes
Even better, and also youthful, is the 2005 Proprietary Red, which is a blend from their Yountville vineyard of 94.5% Cabernet Sauvignon, 2.7% Merlot and 2.7% Petit Verdot . This wine was aged 20 months in 70% new French oak, with 815 cases produced. The wine is dense purple and full-bodied, with notes of incense, charcoal, blackcurrants, damp earth and forest floor. It is rich, powerful and surprisingly backward and youthful. This wine definitely does not taste like it’s already ten years of age, but rather 4-5 years. I’d give it another 2-3 years of cellaring and drink over the following 15-20 years.
Critic scores
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Robert Parker
Robert Parker
More reviews and scores
Previously recommended, but no tasting note given. Proprietors Suzie and Paul Frank sold this vineyard to Carol and Michael Marks, but I do not expect many changes as Philippe Melka remains in charge of the winemaking. Gemstone’s 17-acre vineyard is the fruit source for these two cuvees, the Facets and the flagship wine, Gemstone Proprietary Red. Tel. (707) 944-0944; Fax (707) 945-0235
(94% cabernet, 3% petit verdot and 3% merlot) Good full medium ruby. Superripe aromas of black fruits, mocha, flint and hot stones, with a faint herbal nuance; slightly porty. Then fat, full and soft, in a distinctly creamy style, with flavors of dark fruits, melted dark chocolate, maple syrup and cough medicine. This reminded me of a St. Estephe wine from a very ripe year. Finishes rich, chewy and powerful, with slightly dry-edged but supple tannins and notes of mocha and crushed rock.
(94% cabernet sauvignon with 3% each merlot and petit verdot) Bright ruby. Highly nuanced, expressive nose combines blueberry, hot rocks, spices, leather and minerals; this smells likes it's from somewhere. Very ripe, sweet and deep, with a pliant texture to the dark berry, licorice and bitter chocolate flavors. This boasts lovely balance and slow-building persistence, and the tannins are quite suave. Promises to be the best release yet from this property The pH here is 3.9; owner Paul Frank noted that the wine is never acidified.