1986 Freemark Abbey Cabernet Bosché

Community Tasting Notes (6) Avg Score: 89 points

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  2/26/2011 - wconnolly wrote: 90 Points

  Deep purple in color. A bit of eucalyptus and spice on the nose. Plenty of fruit on the palate with notes of raspberry, blueberry and dark cherry. Still outstanding though probably at peak.

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  2/26/2011 - rmcnees wrote: 89 Points

  Dark purple color - medium - full bodied. Surprising vibrancy, breadth and depth to this 25 year old! Full forward fruit of black raspberry, black berry, and black cherry with a subtle tart tone, hints of leather and anise with moderate well integrated tannins on a lingering finish. Opened for OTBN - Open That Bottle Night - perhaps the surprise of the evening.

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  4/14/2010 - palainalopaka wrote:

  Earthy with lots of fruit for a 24 year old wine! Pine and ceddar on finish

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  2/21/2008 - timewithwine wrote:

  It might be brick on the rim, but it’s a deep purple in the core. Being a little too quick on the pull, the bottom quarter of the cork broke off, but came out easily enough. Other than tha, the cork shows no sign of having a flaw. Only the end in contact with the wine is colored, reflecting nearly perfect storage. This is as beautifully colored as it is tasty a wine. A bit of bottle stink upon opening, but it blows off in the first couple of minutes. A dusty rose, with plum, cranberry, cassis, intense blackberry, roasted tomato and then perhaps some saddle leather before a distinct coffee finish. This is short on acidity, but it still works well. The tannins, of course, being fully integrated creating an ever so dusty sensation. Some sediment had precipitated out, but considering the age, it wasn’t nearly as much as I expected. 13.1% alc. With balsamic and cranberry glazed crusted thick cut pork chops. Although this is starting to fade, I’d still rate this as Highly Recommended.

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  6/19/2006 - timewithwine wrote:

  Sunday, August 05, 2001 Capsule of lead. Cork still in great shape with dark plum stain. Little or no brackishness. Opened and decanted; some sediment. Red fruit and odd off nose. A thin bodied wine. Not much of a mouthfeel, light actually. Oak and vegetal flavors; not very pleasant. Weak tannins and high acid. Decided to open another bottle of something else out of concern that the issue is due to storage. Left in the ‘frig for 24 hours. The next night, the wine opened a little bit. The nose had improved to cherry, olives and cedar with flavors of cedar, vanilla/oak but still with some, but not as much of the vegetal aspects. The mouthfeel is still light. Initially enjoyed in the company of Michael Ross with a meal of a roasted beef tenderloin with pepper relish, roasted red onions. Next night with leftovers. 8/5-6/01
  Monday, August 05, 2002 Fifteen minutes after opening the wine presents a deep plum color in the center with some bricking on the edge. The nose is rich an gorgeous with red currents, ground pepper and vanilla. Plum, currents, mocha, vanilla, smoke and a finish of mint all flavor this wine. Nice balance of fruit and secondary flavors, but a somewhat shallow mid palate. Considering its age, the less than ideal storage and a couple of bad bottles of this in the past two years, I was afraid that this might not be worthwhile. However, this was a wonderful wine. And the pairing was one of the best I’ve ever had .....With coffee and spice rub rack of lamb in a vanilla coffee sauce. The sauce and rub brought out the mint and vanilla in the wine. While some Cal. Cabs are not good food wines, this was. It’s a compliment to the wine that it becomes more defined and focused with the food. 13.1%.
  Saturday, August 30, 2003 Not so much a color as an absence of it as the wine is nearly opaque (black-red) in the center, then some bricking on the rim. Initially, loads of dust, a tad bit of cherry followed by leather and cassis. Later the nose opened delivering cassis, leather and cedar. Initially, nothing but dust, but have an hour of sitting out, some distinct plum flavors appeared, some cherry but not much, then cassis, leather and loads of cedar. A touch of olives on the finish. All in a all, a nice bottle. 12% alc. With grilled rib-eyes topped with Stilton.
  Thursday, March 18, 2004 Heart broken over this. We’d planned to open this and let it breathe for about an hour before drinking, but due to a meeting, I didn’t get home in time. That’s what this wine needs - a good hour of decanting. With dinner ready to eat just minutes after pulling the cork, we nursed our meal along, taking only little sips of the wine hoping it would pop up with the air. But as the food chilled to room temperature we ate up and nursed the wine along. The last drop was the best. Bright, clean garnet in the core with some clearing on the rim. Initial nose of roasted tomatoes, spice and brett. A very tight nose initially. But it opened up to a big cranberry and cherry with herbs and tobo chiming in. The flavor profile evolved from roast tomato to cherry, mineral, plum, cola, herbs, and tobo. Fruit carried all the way to the finish of this medium leaning lighter bodied wine. In fact, lighter than I’d have preferred. Nevertheless, this wine shows some finesse, but had an awkward hot note on the finish. Almost no sediment. 13.1% alc. With ribeyes (beef steak) topped with a portobello mushroom and red pepper sauce.
  Wednesday, July 28, 2004 A beautiful burgundy with a deep core shading to some brick on the rim. Nose of cedar, dust, dried cherries and herbs provence. Clear flavors of cedar, dusty rose, rosemary that then expanded into other sweet red fruits, coffee and some mocha on the finish. Very fine dried tannins. A bit out of balance as an alcoholic bite kicked in on the finish. 13.1% alc. With grilled london broil of beef and leftover tomato rossoto. A nice pairing.
  Monday, January 23, 2006 Deep maroon core that continues to deepen as the wine find

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