The debut vintage of Cabernet Sauvignon, the 2005, has turned out beautifully. Made from fruit grown in David Abreu’s vineyards, this Cabernet Sauvignon (which includes tiny amounts of Cabernet Franc and Petit Verdot) comes from three distinct vineyards, one above Dalla Valle, and two on the back streets of St. Helena. A deep ruby/purple color is accompanied by notes of espresso roast, fudge, forest floor, creme de cassis, and smoked meats. The wine is layered, full-bodied, and rich. A tour de force in Cabernet Sauvignon, it can be consumed over the next 15-20 years. (RP)
(aged in 100% new oak; this was the first vintage for this bottling): Medium ruby-red. High-pitched aromas of raspberry, red licorice, fresh herbs and lilac; little obvious sign of the new oak. Refined and seamless, showing no rough edges, but penetrating juicy acidity is still keeping the wine tight. Quite claret-like and refreshing. Finishes with a fine dusting of tannins and terrific Cabernet pungency. 92+ (ST)
Bloody, meaty, way beyond fruit on the nose and the palate is really energetic. Classic Cabernet acidity. Dark and savoury, only just entering its drinking window. Quite different to the other Napa Cabernets - less crafted, more wild. 18+/20 points (RH)
Smooth-textured, with herb, dried currant, vanilla bean and earthy mineral flavors that lend a drying edge to the flavors. Decant for now. (JL)
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