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1997 Cakebread - Cabernet Sauvignon Napa Valley Cabernet Sauvignon - USA - California - Napa - Napa Valley - Red

USA - California - Napa - Napa Valley

Red Cabernet Sauvignon
Producer Notes

Over 30 years ago, Jack Cakebread came to photograph the Napa Valley for a book and while here, he casually mentioned his interest in one day owning a vineyard to some family friends who had a ranch in Rutherford. When he returned home that afternoon, the phone rang and it was the family friends offering to sell their property. He headed back up to the valley that same afternoon to make his best... More »

Score
92
JR ...
Drink Dates
Comm: 2004-2011
Go

JR ...
Source Jancis Robinson
Author Jito72
Site / Blog   Trust Rating 99.549%
Tasted On 07/17/2011
Drink Dates 2005-2015

A classic cakebread in terms of a distinctive ripe fruit, earthy,leather and a smooth tannins frame, dense and dark so it's definitely a cabernet and a good one, ready to drink since couple years ago and shall drink good for another 2-3 yrs more.

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Comments
Author Larry H
Site / Blog   Trust Rating 97.727%
Tasted On 01/11/2011
Drink Dates 2006-2012

Better than I remember it last year, drinking perfectly now.

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Comments
Author Trina
Site / Blog   Trust Rating 99.315%
Tasted On 12/25/2009

fantastic and velvety

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Comments
Author jchrisc
Site / Blog   Trust Rating 93.939%
Tasted On 11/07/2009

Very balanced, still very fruity and full. Tanins are smooting out, and the wine is very approachable. Great to drink now, and over the next 12-18 months.

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Comments
Author Koby
Site / Blog The Wine Forum Trust Rating 97.29%
Tasted On 08/16/2009
Drink Dates 2002-2010

My first auction wine I had ever purchased! Color: Excellent, gleaming ruby to rose edges, no brick, deep red center Nose: Berry and cherry, some older loamy and leather aromatics. Very nice. Palate: Medium to full bodied, showing its age gracefully in its weight on the palate. Currants and black cherry, some spice and tobacco and sage. Drinking nicely, but may not be for everyone. The finish resonantes the echoe of the aged fruits, though there are still some serious tannins hanging around.

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
 
 
 
 
 
 
 
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Drink date is averaged using VinCellar members' most recent start and end drink date submissions for this wine.