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| Drinking Windows and Values |
| Drinking window: Drink between 2006 and 2013 (based on 109 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90.9 pts. and median of 91 pts. in 25 notes) - hiding notes with no text | | | Tasted by TexasBob on 5/10/2014 & rated 91 points: Still drinking quite well. (2591 views) | | | Tasted by TexasBob on 1/12/2014 & rated 90 points: Deep black cherry red in mediocre restaurant lighting. White pepper and cherries on the nose. Notes of cherry cough syrup, white pepper, deep cassis. It is drinking well but I have the feeling it is on the cusp of the downward slope. 90, and was probably a 91 a year ago. (2698 views) | | | Tasted by SimonG on 2/8/2013 & rated 89 points: Decanted for sediment and about an hour of breathing time. Quite a full and deep ruby. Dense in the decanter with an obvious leggy viscosity. Nose is quite enticing, spicy plummy fruit and a nicely herbal element that gives a sense of freshness. Some earth and a touch of briar too. Full, ripe, round and fat on the attack, initially balanced by a freshness, but towards the end of the attack there's a sense of the 14.5abv too, and that carries on through the relatively simple mid-palate to the medium finish. Interestingly, with a squirt of gas, this held in the decanter with no obvious development at a cool room temperature for 24 hours when another glass showed the same, and again for 12 hours when it was finished. Seemed to show a little more integrated after 36hours and with steak rather than duck, but even so I'd prefer a tad less alcohol. Still, I can see the Pomerol styling/intent here, but prefer Verite's take on it. Top *** but I wouldn't rebuy. (3118 views) | | | Tasted by TexasBob on 9/23/2012 & rated 93 points: Lovely and mature garnet red. Nose of ripe blackberry patch with a touch of coffee. Notes dominated by black raspberry with a touch of white and black pepper, blueberry, earth, coffee, and a very slight bit of tar (the latter of which is nowhere near as distracting as you might think). The finish lingers forever and really highlights the blueberry. Really good stuff. (3350 views) | | | Tasted by jreis on 2/5/2011: This is still drinking beautifully. Coffee, dark blackberry, graphite and white pepper on the nose. Beautiful tart black fruit, sweet tannins, leather and dusty earth on the palate and a nice long finish. (3923 views) | | | Tasted by snowine on 11/30/2010 & rated 93 points: Consistent with my last notes--Michael Haven, I beg you to go back into business and make this terrific wine again! My supply is dwindling and I am scared! (2223 views) | | | Tasted by rmcnees on 8/13/2010 & rated 91 points: Full bodied, dark color. Complex big wine - initial black pepper gives way to spice and black fruits, accented by a mocha undercurrent and subtle earthy leather starting to reveal ten year old age. The taste profile is certainly true revealing the 2/3 cabernet franc, 1/3 merlot blend. (2075 views) | | | Tasted by snowine on 6/17/2010 & rated 93 points: Consistent with last notes--this is a great bottle of wine. Michael Havens--start up again and make this wine! (1822 views) | | | Tasted by eyewell on 5/29/2010: Decanted, was light in fruit, but not unbalanced. Good with a ribeye. No complaints (1823 views) | | | Tasted by ecwingen on 4/17/2010 & rated 91 points: Fabulous, as always. Closest thing to Bordeaux you can get from California. (1873 views) | | | Tasted by snowine on 4/13/2010 & rated 93 points: I have had many half-bottles of this wine over the last several months. Consistent, right bank style of a Cali blend. Great nose, mid-palate, long finish. Great bottle of wine from an off-vintage. I hope Michael Havens starts up again and continues to make this wine. (1783 views) | | | Tasted by ticktock on 3/12/2010 & rated 91 points: This bottle was the most right bank flavor I've ever had from a Napa wine. Super integrated with wonderful flavors of game, iron, and dust. Velvet mouthful kept everything sliding beautifully. Long finish that makes you want lots more. What a shame that this producer has gone bust. Who would have known it would be so good. (1782 views) | | | Tasted by ecwingen on 12/12/2009 & rated 89 points: Balanced and elegant right now. The berry and cherry elements are there, but subtle, with the more dominant notes of cocoa nad earth along with some pepper highlights. Probably good for another 2-3 years. (1871 views) | | | Tasted by stevenjstein on 8/25/2009 & rated 92 points: Well-balanced fruit, acidity, earth, and a bit of vegetalness all come together. (2028 views) | | | Tasted by fingers on 6/2/2008 & rated 91 points: Very dark pink. Profound pure fruit nose with only a smidgen of cab franc funk and a little licorice. Brooding, big body, low acidity, medium weight and composed tannins. Some nice vegetals, cowhide and earth develop on the bouquet with airtime. Balanced alcohol level that doesn't distract through a nice long finish. Feels like it should drink within 2-3 years (4+13+16+7) = 91 (2328 views) | | | Tasted by Old_Winyards on 10/27/2007 & rated 89 points: Subtle nose, but raspbery and cherry primary flavors, along with mint and slight pepper highlights. A bit short, but reasonable for the price. (2413 views) | | | Tasted by GolferChris on 10/22/2006 & rated 91 points: Havens Wine Cellars Tasting (Havens Wine Cellars, Napa, CA): Ruby red colr. Aromas of blackberry, licorice and cocoa.Bright ruby-red. Nice broad mouthfeel with good acidity and bright fruit. Good lentght on finish. (3557 views) | | | Tasted by GolferChris on 5/24/2006 & rated 91 points: A "Right Bank" Bordeaux Blend of 66.7% Cabernet Franc and 33.3% Merlot. The cab franc dominates this blend delivering aromas of rose, dried cherry, cigar box plus fine chocolate from the merlot. Great complexity and depth with a lucious mouthfeel and a persistent, lingering finish. Lovely and lush. (2459 views) | | | Tasted by dmiley on 12/5/2004: This wine was recommended to me 2 years ago (an older vintage, however) by a sommelier in Rancho Bernardo, So. California as a very accepable substitute when I told him his first growth Bordeaux's were out of my price range. Boy was he right! I tasted the 2000 at the vineyard in early November '04 and I believe it will be excellent in 5-7 years. (2953 views) | | | Tasted by OneLastSyrah on 11/4/2004: Shanghaied for the night: Compared to the Pride, this is initially richer smelling and more fruit driven. The merlot in this seems to dominate the nose. Elegant and somewhat soft. Drink now, but its drinking well. (1948 views) |
| By Stephen Tanzer
Vinous, May/June 2002, IWC Issue #102
(Havens Wine Cellars Bourriquot Red Wine Napa Valley) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2001, IWC Issue #96
(Havens Wine Cellars Bourriquot Red Wine Napa Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Havens Wine Cellars Producer website
The original Havens winery was liquidated in 2009. Many of the wine assets were sold with some being released by Cameron Hughes. In 2012, the physical winery itself was acquired and the brand revived.
Red Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Napa Valley Napa Valley Wineries and Wine (Napa Valley Vintners)Napa ValleySt. Helena |
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