It is time for my #FridayCabernetfix. Here is a delicious one from Napa Valley.
Dark ruby in color with a short purple rim.
Gorgeous nose of blackberries, cooked cherries, dried figs, tobacco, cedar, leather, chocolates, vanilla, earth, wood, spices, black pepper, wet leaves and dark coffee.
Full bodied, smooth and bold, with medium acidity and long legs.
Dry and very fruity on the palate with blackberries, plums, cherries, oak, licorice, spices, coffee, pencil lead, peppercorn, leather, cola, vanilla, smoke, coffee, earth, leather and tobacco.
Long finish with fine grained tannins and tangy cranberries.
This yummy Napa Cabernet is well balanced and enjoyable by itself or with food. Showing nice complexity and mouthfeel.
Good now and will be even better in the next 5 to 7 years.
Good right out of the bottle and better as it opens up (2 hours).
I had it blind, and called it right, except for the vintage. Missed the vintage by a few years, as it feels older. Exactly what you want to get out of a Napa Cabernet.
100% Cabernet Sauvignon grapes. Aged for 18 months in French oak barrels.
14.7% alcohol by volume.
$60. — 11 days ago
Our first bottling from this small production family winery in Calistoga.
My first impressions of this wine, it’s a classic older Calistoga Cabernet. It’s nicely resolved but, not at the end of its life as some have predicted. It is a shade past its prime but, drinking nicely with the exception it’s a touch hot, even after all this time in bottle and when temp’s were not pushing alcohol levels like they can now. However, heat aside, I enjoy wines just the other side of their prime and beyond. Brings out additional complexity-characteristics and are infinitely more interesting.
The nose reveals, stewed & baked fruits of; blackberries, black plum, black cherry extract, black raspberries with some deep blue fruits. Loads of baking spices; clove, nutmeg, cinnamon and vanilla. Dark spice, dark chocolate, sweet tarriness, mocha, caramel, walnut shells, anise to black licorice, steeped, dark fruit teas, mint/eucalyptus, dry crushed rocks, leather, tobacco, graphite, used charcoal, dark liqueur and cola, dry herbs with dark, red, blue, purple, fresh & withering flowers accented with lavender.
The body is rich, lush, ruby, statin, velvety and thick. The tannins are rounded & softened but, still speaking loudly. The structure, tension, length and balance are in a very good place. This wine has legs to stand for another 5-10 years depending on how you enjoy them. Stewed, candied & baked fruits of; blackberries, black plum, black cherry extract, black raspberries deep blue fruits, purple fruit blend, haunting raspberries with poached strawberries as it sets. Loads of baking spices; clove, nutmeg, cinnamon and vanilla. Dark spice with good palate heat, dark chocolate, sweet tarriness, mocha, caramel, walnut shells, anise to black licorice, steeped, dark fruit teas, mint/eucalyptus, dry crushed rocks, dry top soil, slightly, moist clay, pronounced, fine volcanic minerals, leather, tobacco, graphite, used charcoal, dark liqueur and cola, dry herbs with dark, red, blue, purple, fresh & withering flowers accented with lavender. The acidity is round & exquisite. The long finish is; well balanced fruit & earth, very complexity, rich, delicious and persists endlessly.
Photos of; Stephanie Jones Bailey, Rick and Elaine Jones, Estate view, their Cabernet fruit close to harvest and vineyard staff managing fruit clusters & leafing.
Producer notes...they were founded in 1996. Jones Family Vineyards specializes in estate grown Cabernet Sauvignon and Sauvignon Blanc. Thomas Rivers Brown makes their wines, two Cabernet wines...Jones Family Vineyards Estate Cabernet Sauvignon and The Sisters. TRB also makes an extremely limited production of aged Sauvignon Blanc that is cellared for over 3 years in barrel and bottle.
Jones Family has ten acres of south facing vineyards that lie 600 to 800 feet off the valley floor, resting above the fog line, an ideal altitude for growing Cabernet in the Napa Valley area.
@Paul T- Huntington Beach FYI. — 11 days ago
Coombsville — 11 days ago
Needs another 5+ years — a month ago
The Never Say Never Cabernet Sauvignon from Raj Parr is sourced from the Dead Fred Vineyard in Napa Valley's Coombsville AVA, which is organically farmed by Steve Mathiasson. This traditional style Cabernet shows wonderful elegance and refinement, as it opens to inviting aromas of dark/red currants, red berry tea, zesty florals, tobacco, crushed graphite and a savory/herbal character that all take shape and emerge gracefully from the glass. On the palate this possesses a gorgeous medium-body that is impeccably balanced and well-structured with velvety tannins and wonderful acidity providing terrific freshness. It goes on to impress with its lovely bright character, displaying delicious mouth watering flavors of currants, crushed violets, fresh tobacco and zesty undertones which continue to linger all the way through the precisely focused finish. The 2016 is a beautifully crafted Cabernet that shows plenty of energy and verve in its youth, however readers should allow this beauty some time to settle down and mature, as it shows incredible promise to evolve and age exceptionally well for years to come. — a month ago
For me, there is one Napa winery that was great in the pioneer days and lost their edge for a time but, has seriously reclaimed it. That winery is Stag’s Leap Wine Cellars. It is largely overlooked with so many modern quality producers rising in the Napa Valley.
This 09 Fay is outstanding in a way that is truly unique to Stag’s Leap Wine Cellars.
The nose reveals, dark currants/cassis, deeply extracted; blackberries, black raspberries, black raspberries, black plum, black cherries with faint, creamy raspberries on the high nose & glass edges. Dark expresso roast, dark chocolate, milk chocolate, mocha, caramel, nutmeg, clove, vanilla, black licorice to anise, medium intensity dark spice, limestone minerals, dark, rich earth, dry crushed rocks, volcanic minerals, steeped tea, fresh tobacco, graphite, dark liqueur notes, Provence herbs with dark, florals, fresh & withering, candied florals with bright violets.
The body is full, silky and velvety. The tannins are rounded, soft yet tarry and teethe, 40% resolved. There are 10-20 years of life ahead depending on how you enjoy & store wine. The tension, structure, length and balance are just starting to climb to its peak. Dark currants/cassis, deeply extracted; blackberries, black raspberries, black raspberries, black plum with skin, black cherries with faint, poached strawberries & creamy raspberries. Dark, well pressed, expresso roast, dark chocolate, milk chocolate, mocha, caramel, nutmeg, clove, vanilla, dark, Asian & India spices with heat, black licorice to anise, medium intensity dark spice, limestone minerals, dark, rich earth, moist clay, dry crushed rocks, volcanic minerals, steeped tea, fresh tobacco, touch of black pepper, graphite, dark liqueur notes, Provence herbs with dark, florals, fresh & withering, candied florals with bright violets and lavender. The acidity is phat, round and fountain drippy. The long finish is; big, round, elegant, ripe, ruby, well balanced and persists deeply for minutes.
Photos of, their tasting room & Estate vines, barrel room, non-stop swinging pendulum ball and aerial view of their Estate. — 4 days ago