1997 Tudal Cabernet Sauvignon. A heavy bodied wine with only a slight amount of lightening at the rim. The tannin is still there for possible further aging. From the nose I got earth, dark berries and some floral aromas. On the palate black cherry, cassis and some earth. The wine was okay, but either I opened this one when it was in a dumb phase, or it is on the decline. Many times in the past with older California wines, I have found them to come around with more fruit and improve after sitting overnight, but this one did not. This one is questionable for aging and is a risk, is it in a dumb phase or not?? 82-85 points.


1998 Heitz Trailside. Okay, I am a big fan of Heitz, but seriously putting my bias aside this is perhaps the best California 1998 I have had. I opened it Saturday evening, and it was not showing much, but the next day - WOW!! It has continued to evolve all the way through tonight. There are all kinds of different notes I have for this one, but to keep it brief, from the nose berries, earthy, violets, spicey and herbal. On the palate an explosion of raspberry, followed by black currants, earthy and chocolate notes as well as what seemed like spices as well.

If you should have the patience to let this one sit overnight, you will seriously taste layers and feel the layers in your mouth. Truly the most impressive '98 I have had. This one is showing a dark ruby reddish purple color with no signs of lightening at the rim. It has the acidity, structure and tannin to have many great year ahead of it. In my opinion, this wine has yet to hit its peak and should have at least 15 or more good years in it. -- 94+ points.

Wow -- thanks for the glowing report on the '98. Question -- how did the wine sit overnight between the first and second tasting? In a decanter? Vacuum stopper? Wine preserver gas? In the fridge or not? Or just in the bottle with a cork at room temperature? Thanks.

quote:

Originally posted by Javachip:
Wow -- thanks for the glowing report on the '98. Question -- how did the wine sit overnight between the first and second tasting? In a decanter? Vacuum stopper? Wine preserver gas? In the fridge or not? Or just in the bottle with a cork at room temperature? Thanks.

It sat on the counter in a bottle opened for awhile then put a good wine stopper cork in it. I have had a few other excellent '98s such as Caymus Special Select and Lewis Cellars and some of them are beginning to come around and be real good.

Right now I know that the 2003 vintage is getting a lot of negativity while 2004 is much more highly regarded. I am wondering where the two vintages will be 10 years from now??

Thanks for the notes. I havn't had the 1998 trailside but I have some 1997 bottles that I haven't touched yet. Considering 98 was a poor year and 97 was a very good year sounds like Heitz made the best out of the 98 vintage.

Was the wine stopper a vacuum stopper? I'd just like to know what other people do with a bottle they plan to drink over 2 or 3 nights. Maybe I could start a separate thread on that topic, or search for an existing one.

Regarding 2003 vs. 2004, I am glad some people are negative about 2003, because that allows me to buy lots of 2003 at good prices. Parker gave the 2003 California Cabernet vintage an overall rating of 92 (vs. 91 for 2004, 95 for 2005).

quote:

Originally posted by Javachip:


Parker gave the 2003 California Cabernet vintage an overall rating of 92 (vs. 91 for 2004, 95 for 2005).

Parker rating 2003 a 92 is nuts!

Thanks for the note on the Tudal - you've reminded me that I have three bottles in the cellar that I had completely forgotten about. Sounds like I need continue to forget them for a while and hope for the best.

JavaChip,

It is a Zyliss cork. Just stick it in the bottle and pull down the little lever on top and it expands the "cork" out to give a firm grip.

As for the '03 vintage, I am not sure what to think. I have had some good ones. One of the workers at a wine store I visit said that he thinks 10 to 15 years from now the '03 will be an excellent vintage. He said sometimes the ones that do not appear to be a good vintage at first may just have a lot of hidden potential when it comes together. He pretty much said there is no science to what wine will become. From my experience so far, I have had some real good '98s and that was supposed to be a not good vintage.

Eric White,

I am not sure what I would do with that Tudal. I am not sure if it is losing its fruit or if it is in a dumb phase. It lacked the acidity and tannin the '98 Heitz had, and from what I tasted of the Heitz it has at least 15 or more excellent years left in it. It drink like a wine half its age. The Tudal is a real question mark. It may be in a dumb phase and be superber in 2 to 5 years, or it could be dead in that time as well. I really do not know what to think on this one.

Fair 'nuff Petite, I'll hold for a bit, but when I crack one open I'll be sure to post - sounds like you'd be interested to see where it goes also.

Interesting, I remember this as being quite tannic and closed on release, and thinking it needed several years to come around. Unfortunately that always comes at the risk that the fruit fades before the tannins do, but we'll see!

quote:

Originally posted by Eric White:
Fair 'nuff Petite, I'll hold for a bit, but when I crack one open I'll be sure to post - sounds like you'd be interested to see where it goes also.

Interesting, I remember this as being quite tannic and closed on release, and thinking it needed several years to come around. Unfortunately that always comes at the risk that the fruit fades before the tannins do, but we'll see!

I will be curious on that one. The '98 Heitz I opened up last Saturday evening, I am having the last bit of that bottle, and it refuses to die. The nose is exploding with blackberries, eucalyptus, spices,earth and several other aromas and the taste is still of very concentrated blackberry, chocolate and black cherry with some very slight earthy notes. I am surprised to say the least.