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All tasting notes
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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 87.2 pts. and median of 88 pts. in 55 notes) - hiding notes with no text | | | Tasted by Capitolhack on 7/20/2014 & rated 89 points: A very nice blend. Good fruit with a smooth finish. (2230 views) | | | Tasted by Rhaub on 10/2/2013 & rated 91 points: Dark garnet to purple. Nose with plum and hint of flowers. Dark fruit with complex well integrated tannins. Has matured nicely (2746 views) | | | Tasted by RedLoverJim on 10/3/2012 & rated 89 points: Nice solid blend. This had some good dark fruit notes with a fruit forward mid palate, but a drier finish. I had this wine solo, but it would go well with a hearty meat dish. (3347 views) | | | Tasted by RedLoverJim on 9/4/2012 flawed bottle: Subtle but noticeable cork taint. (3295 views) | | | Tasted by Brsed on 5/9/2012 & rated 90 points: Much better than the 2006. Nose of black fruits and cedar with bell pepper. Good depth of black and blue fruits with an earth element and touch of spice. (3494 views) | | | Tasted by bordeaux4wino on 4/20/2012 & rated 90 points: I tasted this after a few hours at about 65 degrees in Spieglau.
In Appearance, this was was clear and showed a medium+ ruby hie with long legs.
The Nose was clean with medium intensity and aromas of dark fruits, like black plums, black cherries along with a little bell pepper and some herbaceous notes.
The Palate was dry and medium+ in body. The tannins and alcohol were fairly aggressive (med+), but well balanced and the acidity was medium. The flavors again involved dark fruits of cherries, blackberries, and plums along with some toasted oak and a distinct herbaceous note on the medium length finish--again, green pepper and eucaplyptus.
Overall, a very good wine with good QPR. It is solidly strcuture and drinking well now, but could also cellar for a few more years. (2120 views) | | | Tasted by jrcarpentier on 11/22/2011: needs cellaring and abt 1+ hrs air upon opening (2419 views) | | | Tasted by rxlaw95 on 1/10/2011 & rated 90 points: This is the last of my favorite QPR wine. Too bad they decided to commercialize it. It was a better story in 2005 when it truly was the leftover grapes. Now it is a brand. Here's a toast to the good old days. (2060 views) | | | Tasted by cbbrown3 on 11/8/2010 & rated 90 points: Decanted 30 minutes. Per winery 45% Cabernet Sauvignon, 36% Merlot, 11% Cabernet Franc 8% Petit Verdot. Deep ruby color. Blackberries, cherries, cedar, dried herbs, tobacco and a hint of vanilla on the nose. Medium body with a nice tannic backbone and good acidity. Nice finish with just enough spicy oak to compliment the fruit without dominating. Tasting delicious now, can be cellared longer, but I don't think there will be much more improvement, also no hurry to open remaining bottles. (2345 views) | | | Tasted by n2wine on 10/30/2010 & rated 88 points: Smooth, big fruit. Got better the longer it was open. (2584 views) | | | Tasted by timdrex on 7/28/2010 & rated 88 points: Better than I expected. (2752 views) | | | Tasted by robnmo on 2/13/2010 & rated 89 points: decanted for a about 1 hour before first glass. Dark fruit with black currant on the nose. On the palate the wine was rich with cherry, and cocoa and a bit of greeness. Tannins are in check, nice wine with a good mouthfeel. (2952 views) | | | Tasted by ksimback on 1/16/2010 & rated 87 points: Very big and tannic, lots of sediment - would highly recommend decanting. Took awhile to open up and I would still say this is too young to drink. The tannins overwhelmed the fruit a bit, but it did open up after about 30 minutes. This should drink nicely in another few years. (2932 views) | | | Tasted by eastover on 12/20/2009: Drunk At Lisa's for Hannukah family dinner. (3094 views) | | | Tasted by gmbdds on 9/22/2009 & rated 88 points: Nose of blueberry, black cherry and cigar. Good fruit flavor and secondary character. This has plenty to recommend it for a midweek drink but doesn't have enough to raise it above other tasty, very good but not outstanding reds. (3212 views) | | | Tasted by Jurgens on 8/7/2009 & rated 89 points: nice blend and easy to drink (3458 views) | | | Tasted by Jurgens on 8/7/2009 & rated 89 points: nice blend a (3440 views) | | | Tasted by eastover on 6/18/2009: Thursday night ahead of a longer Father's Day weekend. Drank at cellar temp with Jilly's garlic chicken. Temp not the best for the wine. ok. (3426 views) | | | Tasted by AZ Cat on 4/1/2009: (2) Lots of fruit and quite extracted, but enjoyable. Close to a 2+. (2480 views) | | | Tasted by eastover on 3/27/2009: Friday night - Jill brings to Lisa Bennet's for a girls planning dinner (planning the boys' summer). (3555 views) | | | Tasted by dhonig on 1/25/2009: from 2 Days per Bottle.
Night One
The nose opens with blackberries and a bit of blackcurrant, all floating over some underlying nettles and greenery, followed by some vanilla.
It is far less green on the palate. It opens with blueberry and boysenberry jams, some tobacco leaf and cedar. Vanilla and brown sugar make an appearance on the mid-palate. Tannins are sweet and the finish is long.
Mouth-feel is full and think, lots of glycerin. Alcohol and acids are very well balanced. This is a definite "drink now" because it is good, but let's wait for Night Two to get a sense of cellar life and potential for improvement.
Night Two
Redcurrant, red licorice, and some cherries are all on the nose, a much fruitier and, well, redder nose than on Night One.
The palate is just like the nose this time. It has redcurrant, red licorice, and cherries. The licorice is more pronounced on the palate, but they are all there. Tannins are very sweet and smooth. There is a secondary flavor of tobacco leaf, enough to make it wonder if there is some cab franc in the mix. Vanilla shows upon the mid-palate, along with some cedar. Sure, there was obviously new oak used, but it is not overpowering or out of balance.
This is not a terribly complex wine. At an average cost of a little less than $30, it doesn't knock the QPR out of the park, but Napa wines tend to catch a pretty penny. (3873 views) | | | Tasted by goofy Yno on 1/21/2009 & rated 78 points: nose of blueberry, green pepper ans anise/ mouth a touch angular, with red fruits, and a bitter finish (3612 views) | | | Tasted by AZ Cat on 11/19/2008: (1) Still very nice. (2474 views) | | | Tasted by briquette on 11/11/2008 & rated 87 points: expected slightly more from duckhorn (3841 views) | | | Tasted by AZ Cat on 7/5/2008: (1) Drank at cabin with Mom & Monica. We had this with venison steaks - a GREAT pairing and the wine was phenomonal - I actually thought about giving this a 1+. (2470 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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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