Etude

Oakville Cabernet Sauvignon

9.113 ratings
9.01 pro ratings
Oakville, Napa Valley, California, USA
Cabernet Sauvignon
Onion, Shallot, Garlic, Pasta, Venison, Tomato-Based, Potato, Pork, Chocolate & Caramel, White Rice, Mushrooms, Beef, Lamb, Chili & Hot Spicy
Top Notes For
Mark Flesher

This is in the wheelhouse for drinking. Sourced from Block 6 VHR. I am not sure that this will appreciate any more in the bottle. Pop and pour, this wine has a nose of oak, ripe blackberry, espresso bean, iodine, aged saddle leather, a hint of caramel. Entry is dark, black, full bodied. Definitely less of the sweeter fruit and less mature notes (I mentioned cherry blossom the last time). This is all dark, intense, blackberry cassis, black licorice, espresso, hint of caramel and dark chocolate. Finishes without as much heat that was noted 2.5 years ago but a softened toasted oak tannin are here in abundance. This has integrated nicely. Very happy with this bottle, and this is right in the wheelhouse tonight. Gave this a 95 the last time, and would give probably a 96 today. If you have some of these, I'd at least open one of them especially if you're more of an aged fruit kind of person (because it hasn't gotten there yet). But , IMO, this is right at the top of the hill, ripe drinking. Beautiful wine.

This is in the wheelhouse for drinking. Sourced from Block 6 VHR. I am not sure that this will appreciate any more in the bottle. Pop and pour, this wine has a nose of oak, ripe blackberry, espresso bean, iodine, aged saddle leather, a hint of caramel. Entry is dark, black, full bodied. Definitely less of the sweeter fruit and less mature notes (I mentioned cherry blossom the last time). This is all dark, intense, blackberry cassis, black licorice, espresso, hint of caramel and dark chocolate. Finishes without as much heat that was noted 2.5 years ago but a softened toasted oak tannin are here in abundance. This has integrated nicely. Very happy with this bottle, and this is right in the wheelhouse tonight. Gave this a 95 the last time, and would give probably a 96 today. If you have some of these, I'd at least open one of them especially if you're more of an aged fruit kind of person (because it hasn't gotten there yet). But , IMO, this is right at the top of the hill, ripe drinking. Beautiful wine.

Sep 5th, 2020
Mark Flesher

This wine is still QUITE on the way up. Block 6 Vine Hill Ranch fruit. This one has just started to do a little bit of integrating. The nose is full throttle blackberry fruit, oak, licorice, iodine. The entry is energetic, youthful, slightly sweet blackberry cassis with a little bit of blueberry, milk chocolate, herb, and cherry blossom(?). The middle of this is thick, dark blackberry. The finish is dominated by black pepper and grilled meat finish. A little bit of heat here. Oak tannin that I imagine was probably much more stiff upon release. Starting to soften, but I imagine the better days of this wine are still ahead. Drink 2019-2029.

This wine is still QUITE on the way up. Block 6 Vine Hill Ranch fruit. This one has just started to do a little bit of integrating. The nose is full throttle blackberry fruit, oak, licorice, iodine. The entry is energetic, youthful, slightly sweet blackberry cassis with a little bit of blueberry, milk chocolate, herb, and cherry blossom(?). The middle of this is thick, dark blackberry. The finish is dominated by black pepper and grilled meat finish. A little bit of heat here. Oak tannin that I imagine was probably much more stiff upon release. Starting to soften, but I imagine the better days of this wine are still ahead. Drink 2019-2029.

Feb 22nd, 2018
Chanel Arola

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Nov 9th, 2016
Stephen Mathews

Stephen had this 4 years ago

Stephen had this 4 years ago

Feb 19th, 2017
Peggy Hadley

Peggy had this 4 years ago

Peggy had this 4 years ago

Jul 9th, 2017
Michael Hadley

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Michael had this 4 years ago

Jul 9th, 2017
Kayode Dada

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Kayode had this 4 years ago

May 25th, 2017
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Jan 3rd, 2017
Peggy Hadley

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Nov 24th, 2016
Melissa Housman

Melissa had this 4 years ago

Melissa had this 4 years ago

Nov 12th, 2016