This was a very fun experience, I am a big fan of their wines, as they are one of the few remaining California wineries that make wines that will improve with age. They are noticeably more acidic than most the the high alcohol wines coming out of California, and will be a real treat to those with patience.

2005 Reserve Pinot Noir(Carneros). Plenty of acidity up front, outstanding structure and tannin as well. Alcohol at 13.5%. Aromas of ripe cherries, spices, herbal and earthy notes as well. On the palate it is of black cherries, earthy, and some red berries as well. Definitely a Pinot that is built to last for quite some time. 20 to 30+ years of aging ability, should begin to really start showing something in 7 to 12 years. One of the best Napa Pinot's I have had.


1996 Reserve Cabernet Sauvignon. At 12 years of age, it showed no signs of browning at the rim, a dark brick red color. Still lively acidity and tannin to age further as well. Aromas of black currants, earth, spicey. On the palate, cassis, earth and some berry fruit as well. Good wine, but not best of the tasting.


1998 Reserve Cabernet Sauvignon. What a nice surprise this was. No color loss and still has lots of acidity, structure and tannin. Aromas of dark fruits, tobacco, earth and some red berries as well. Tasted of black fruits, herbal, some red fruits as well. This one still needs more time, and will long outlive the 1996 Reserve. The best is yet to come from this one.


2004 Cab. Sauv. Stag's Leap. Very deep, dark purple color and excellent acidity, ph and tannin for very long term aging. 13.5% alcohol, this one gave off wonderful aromas of rose petals, black fruits, herbal and slight earthy notes as well. The palate was acidic and tannic and I got herbal flavors, black and blueberries. Try this one again in 10 to 15 years. This one will be very, very long lived.

2004 Reserve Cabernet Sauv. Another very dark purple wine with the acidity, tannin and ph for a very long lived wine that will get better with age, just like the '04 Stag's Leap. Like the Stag's leap, 13.5% alcohol as well. Aromas of jasmine, blackberries, cassis and some spice as well. On the palate, black fruits, herbal, a bit of earth and also what seemed like vanilla well. Another one that needs quite a bit of cellaring time before being ready.


A wonderful and great experience, much more like a Bordeaux than a California wine. Very yummy, but patience will be rewarding.

Petite. Did you have these at the winery?

2004 Clos du Val Cabernet Sauvignon (USA, California, Napa Valley) 9/15/2008 jnastynebr 80

Decanted and served. Nice ruby and garnet color with a bitter, acidic nose of earth, cassis and dried herbs. More of a Bordeaux style with an emphasis on a core of earth and mineral, but is backed by dull, indistinguishable fruit flavors and a dry, leathery finish. Firm acidity and gritty tannins.

quote:

Originally posted by jnastynebr:
2004 Clos du Val Cabernet Sauvignon (USA, California, Napa Valley) 9/15/2008 jnastynebr 80

Decanted and served. Nice ruby and garnet color with a bitter, acidic nose of earth, cassis and dried herbs. More of a Bordeaux style with an emphasis on a core of earth and mineral, but is backed by dull, indistinguishable fruit flavors and a dry, leathery finish. Firm acidity and gritty tannins.

I found the same comments on this ... it's good a weird indistinguishable sweetness to it that I didn't think it was fruit. It does come together better after 3-4 hours tho.

The 05 tho I think is terrible.