Dark, shiny colour... blackcurrant open nose, fig, and many shades. Fresh and full mouth. It is a lively expression of Cabernet-Sauvignon full of charm, between tannins and freshness.
Robe foncée, brillante… nez ouvert cassis, figue, et nombreuses nuances. Bouche fraîche et ample. C’est une expression vive du Cabernet-Sauvignon pleine de charme, entre tanins et fraîcheur. — 13 days ago
Dark ruby in color with a brick rim.
Beautiful nose of blueberries, blackberries, black currants, cooked cherries, cedar, vanilla, mint, espresso, earth, spices, black pepper, light vegetables, eucalyptus and pencil lead.
Medium plus in body with medium plus acidity.
Dry on the palate with blueberries, black plums, currants, oak, vanilla, licorice, cloves, spices, tobacco leaf, chocolates, coffee, green olives, peppercorn, earth, black tea, light vegetables and herbs.
Long finish with fine grained tannins and tangy raspberries.
This 13 year old Cabernet Sauvignon is drinking very nicely now, although still young.
Gentle, elegant and tasty. Showing nice complexity with a nice mouthfeel. Nicely balanced with lots of fruits.
Tastes very much like a good quality left bank Bordeaux. Loved the nose here.
Will continue age nicely in the next 15 years. Would be nice to revisit it again in 5 years, as I see it becoming even better.
This Single Vineyard is a delicious wine that needs time to open up properly. I gave it 4 hours in the decanter.
Robert Parker 96 points.
Thank you Sonny for sharing this with me.
Good by itself as a sipping wine, and good with food. Will pair nicely with BBQ Meats. I paired it with a Charcuterie board of meats and cheeses.
100% Cabernet Sauvignon grapes.
15.5% alcohol by volume.
$600 (current vintage). — 2 days ago
Light. Smooth. Easy to drink multiple glasses. — 10 days ago
Dry but full bodied and lovely smooth notes of black cherry and black plums. Proper boozy at 14.5% — 13 days ago
Blend of 74% Malbec and 26% Cabernet Sauvignon, aged 18 months in French oak (80% new), deep Ruby with aromas of black fruits, spice and earthy notes. On the palate flavors of black cherry and blackberry with licorice, leather and earthy spice. Fine drying tannins, long finish ending with fruit, earthy spice and pronounced oak requiring more cellar time to soften. Good in about 3 years. — 25 days ago
It's time for my #FridayCabernetfix. Here is a nice one from Red Hills.
Dark purple in color with a purplish rim.
Fruity nose of blackberries, raspberries, black plums, oak, light vanilla, licorice, herbs, tobacco leaf, earth, spices, chocolates, dark coffee and black pepper.
Full bodied and smooth with medium acidity.
Dry on the palate with plums, cherries, black currants, oak, tobacco, licorice, peppercorn, coffee, cinnamon, earth, spices, light vegetables and herbs.
Medium plus on the finish with round tannins and tangy raspberries.
This is a very tasty Cabernet Sauvignon from Lake County in California. Fruit forward with lots of coffee and chocolates notes.
Needs a few hours of airtime to open up, but drinkable right out of the bottle too. Big tannins come out after a couple of hours of air.
Showing nice complexity with a nice mouthfeel, but still very young, and needs five years in the bottle to mature properly. Would be nice to revisit it in 3 years. Will age nicely in the next 10 years.
I had the 2017 vintage a year ago and it is very consistent.
Easy drinking and good by itself or with food. Will pair nicely with BBQ Meats.
14.3% alcohol by volume.
$75. — 6 days ago
Medium tannin. First taste.
After an hour or so, it opens up with more cab and structure.
Value for money ....hell yes. Had it with Pepperoni pizza and it was excellent.
Probably wait a few years and try again — 12 days ago
My first Greer to open. I had a glass of the 2011 2-3yrs ago and loved it, which prompted me to sign up. Borders Scarecrow’s JJCohn vineyard. Very Rutherford, and very 2015 (concentration to the max; a nice marriage of 2014’s open/sexy profile and 2016’s structured/serious profile). I double decanted this back to the bottle for an hour, and then back to the decanter for the remaining four hours.
Aaron Pott made, and very much in his style. Purple in the glass, and a high toned mix of red, blue and black fruits on the nose. A definite sweetness aromatically but in no way offputting. Behind the wall of ripe fruit is bright potpourri, bitter dark cocoa shavings, espresso and a mineral-earthy note.
The palate was much more compact. The fresh squeezed fruits continued but there was a darker core. Towards the end of the four hours, the profile started showing layers of violets, red and black currant, graphite, and high percentage dark chocolate. Excellent acidity and fine grained tannins on the finish.
For me, this falls in the “elegant” category. I could have simply smelled the wine all evening as the aromatics were intoxicating. On the young side, but I imagine this improves over the next 3-5yrs and becomes an even better bottle. Decant 3-4hrs or hold. — 3 days ago
Truly a memorable wine experience for this perfectly stored Sassicaia. The perfume on this wine was mesmerizing - Licorice, old library, tobacco leaves, leather and spice with a touch of cassis. I nosed it for 10 min before even tasting it (praying to the wine gods that the wine was intact) - perfection on the nose in my book. The palate lived up to the nose and perfectly reflected the notes with an added touch of dried roses and a hint of graphite. Why not a 10? The finish was a tad short, but I’m splitting hairs - I bought two more bottles of this from the amazing restaurant we ate at - La Caravella - in Amalfi. An outstanding restaurant, rich history (including a 1000 year old wine cellar with 20k bottles of wine which the staff graciously offered for me to tour) and lovely chef. A must visit for any wine/food geek if you’re on the Amalfi Coast. — 5 days ago