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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89 pts. and median of 89 pts. in 20 notes) - hiding notes with no text | | | Tasted by jcurl on 11/28/2009 & rated 90 points: Drinking as good as this will get right now. I think this was the best of my bottles. Great nose and fruit has become more structured in the mouth. Still wish it had a longer finish. (2924 views) | | | Tasted by gschneider on 6/27/2009 & rated 89 points: Very well balanced. Nice blend and went terrific with our steak. (2684 views) | | | Tasted by RWilkinson on 5/19/2008: Very nice aromas of plum, cherry, some earth and oak. On the palate mid-complexity. The tannins were firm and the finsh was okay. (2878 views) | | | Tasted by jcurl on 9/23/2007 & rated 89 points: I think this is actually getting better. Very nice nose, pleny of black fruit, tannis have really calmed down and no hotness. (3267 views) | | | Tasted by jcurl on 3/31/2007 & rated 89 points: Like the color and nose of current and black fruit. Needs to decant for an hour to get some of the hotness out. Liked better then most. (3400 views) | | | Tasted by wineismylife on 3/25/2006 & rated 87 points: Farpointe Tasting March 25, 2006 (Farpointe Wine Bar, Southlake, Texas): WIML87,NOWA,WS87,CT87
Tasted March 25, 2006 at a retail tasting. Opened and served immediately in a Riedel restaurant series Cabernet Sauvignon glass. Purple color in the glass, clear hue throughout. Nose of crushed black currants, black cherries and white pepper. Flavors of red currants, licorice and a touch of earth. Value is unacceptable. Drink over the short term. (2972 views) | | | Tasted by trucrime on 2/22/2006 & rated 87 points: fruit bomb. (2424 views) | | | Tasted by tanglenet on 1/21/2006: Tasted at Beltramo's today. Medium red colored; high acidity, spicy with a chocolate finish. (2169 views) | | | Tasted by mmurry on 1/19/2006: Deep ruby. This wine was my second favorite at the tasting I attended on 1/14, but because my favorite was more than I wanted to pay, I bought this one. It was such a close second, I had no problem buying it. Beautiful aromas of plum, sweet rasberry, earth, vanilla and oak. The palate contained the same sweet berry taste and spicy oak. The tannins were solid and the finsh fairly long. (2213 views) | | | Tasted by win on 1/13/2006 & rated 88 points: Light wine with hints of black cherry that exhibited soft tannins. Not that similar to other wines I've had from the Stag's Leap District. (1752 views) | | | Tasted by Alohawino on 12/19/2005: strong, overpowering, inky-dark. bold and acidic, to the point of overwhelming the fruit, and other attributes of the wine. slow to open in the glass. tried the next night in a Reidel bordeaux glass ,and it was a little better, more balance, with the acid burning off and the fruit starting to appear.young and robust, it needs some aging, perhaps a lot of aging. (2486 views) | | | Tasted by tanglenet on 11/20/2005: Last bottle. Opened not decanted. First a fresh smell of grape juice in the glass, which changes to tennis shoes. A mid palate attack . A trifle hot but a good shot of fruit. A good drinker, but not exceptional. (2244 views) | | | Tasted by tanglenet on 11/12/2005: Opened not decanted. Sort of a barnyard / tennis shoe nose that dissipates to a thick fig like scent. I like it. (2250 views) | | | Tasted by tanglenet on 5/5/2005: Plastic cork enclosure. Opened but not decanted. Deep maroon / purple color. Lush sweet berry vanilla with warm stone nose and jam flavors. Tannins are tight but start to unwind almost immediately. Good right now out of the bottle, although I 'm not too sure how long it can last. I have the feeling that once the tannins soften with age it may taste too sweet. (2473 views) | | | Tasted by 97mjr on 4/23/2005: The Bounty Hunter Comes to Manhattan (Soho House, NYC, NY): [$29.99] Big Black fruit, oak, BBQ, coffee, smoky (3389 views) |
| Cliff Lede Producer websiteRed 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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