Here's my Friday's Cabernet fix...
Deep ruby in color with a purplish rim.
Fruity nose of blackberries, dried figs, cherry pie, currents, cedar, leather, chocolates, tobacco, vanilla, licorice, earth, spices, alcohol, cola, dark coffee, sage and peppercorn. A very typical Napa Cabernet nose.
Full bodied, bold and big, with medium plus acidity and long legs.
Dry and fruity on the palate with blackberries, black currants, plums, cooked cherries, oak, vanilla, cola, chocolates, mocha, cloves, earth, leather, licorice, spices and black pepper.
Long finish with big, firm, angular tannins and tart cherries.
A great Napa Cabernet Sauvignon.
Rich, extracted and fruity. Still young and not fully balanced with hugh tannins, but I enjoyed it very much. Nice complexity with a great mouthfeel.
Needs 3 to 5 years to age in the bottle.
I paired it with a 16 ounce T bone steak, which was lovely.
14.5% alcohol by volume. — 5 years ago
The last couple vintages of the 19 Block are Malbec dominated at around 60%. This is a change from prior bottlings of the cuvée that are mostly Cab-based.
Glows red. If there's such thing as craft or small batch or artisanal licorice, this would be what they'd strive for with their red. Also, this smells like the first 5 seconds when you walk into Central Market (HEB's answer to Whole Foods). Seriously, I've been to every one of their stores and it's also in this wine. Some sort of floral/ginger/oak/cedar/baking spice/baking bread thing that's certainly salivating. Also, this might be the first wine that has invoked the thought that it might be better with further reduction or extraction. The style has a signature that is both unique and familiar. — 5 years ago