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(of 10 listings - 48 months )
$403.68 Details
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(of 1 listings - last 12 months)
$850.00Details
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2001 Abreu - Madrona Ranch (Cabernet Sauvignon) Cabernet Sauvignon - USA - California - Napa - Napa Valley - Red

USA - California - Napa - Napa Valley

Red Cabernet Sauvignon
Producer Notes

If you adhere to the premise that great wine begins in the vineyard, then you have to admire the influence David Abreu has had on the ultra-premium wine industry. His impact began in the 1980s when he founded Abreu Vineyards after graduating from the Viticulture and Enology program at UC Davis. His reputation was enhanced through the success of his vineyard management company, and he became one... More »

Score
96
Drink Dates
Comm: 2013-2035 VF: 2003-2016
Go

Author Anon
Site / Blog Trust Rating 100%
Tasted On 11/10/2012
Drink Dates 2012-2035

The 2001 Abreu Madrona Ranch is outstanding. Hints of berries, lead pencil savings, forest floor, with layers of taste that keep opening up like an endless present. The taste lasts longer than a minute and the color is a gorgeous very deep ruby red, not inky or purple. The wine is silky smooth, very well balanced and needed only an hour in the decanter for it to open up. This wine is opulent, seductive, contemplative and a testament to David Abreu's vision. The 2001 is very drinkable now. I drank a the 2002 Madrona the night before the two wines are as different as night and day. The 2002 is big, bold but very well balanced and structurally deep but its immature compared to the 2001 which is much more polished and refined. Both are extremely good wines but I liked the 2001 so much better that I opened another bottle the following night and it was just as outstanding as it was the night before. I loved the label on the back of the bottle: 500 Cases Estate, Grown, and Produced by Abreu Vineyards. The wine is seductive, opulent, contemplative and the best of Napa Valley. With only 6000 bottles produced if you want to drink an outstanding and memorable bottle of wine then buy the 2001 Abreu Madrona Ranch because its not going to be around for long. It's an outstanding wine and absolutely enjoyable wine to drink now. The 2001 is flawless whereas the 2002 needs more time to develop. Btween the two years the 2001 is superior. There's nothing not to love about it.

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Comments
Author CBS Wine
Site / Blog   Trust Rating 96.304%
Tasted On 01/04/2012
Drink Dates 2015-2035
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Comments
Author Front Man
Site / Blog   Trust Rating 100%
Tasted On 03/05/2011

Upon opening this was very aromatic but tough and overpowering in the mouth. Double decanted and drank 4 hrs later. Huge, huge wine. Paled a very good 01' Mondavi Reserve in respect to sheer size. Straightforward currant, intense & concentrated.Endless finish. This bottle lacked somewhat in complexity. I expected more depth of flavor. Critics of Napa wines being too over the top would not have liked this. I personally enjoyed it; however would have liked more complexity.

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Comments (2)
Front Man commented (3 years ago)
Thanks, that's good to know. I don't get to drink wine of this caliber too often because of the price and I am alway struggling with when to open and then how early in the day, how to decant, etc...What are your thoughts as far as at what age they are at the prime drinking?
Kip S commented (3 years ago)
My experience with his wines (since the 1994 vintage) is that, despite Parker's comments about how ready some of them are for drinking now, they ALL need to be double decanted and opened for 4-5 hours before even beginning to be approachable. They actually taste better after being opened overnight. And they are WONDERFUL after that much time. The complexity is there. It's just shielded by the tannins and structure. It takes hours for the wine to soften.
Author tiberite
Site / Blog mac_h Trust Rating 94.7%
Tasted On 07/07/2010

Young (From 2010 To 2020)

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Comments
Author VinoDeparture
Site / Blog   Trust Rating 98.385%
Tasted On 08/01/2008
Drink Dates 2002-2006

Good paring with red meats. One of the more solid vintages to date.

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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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