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(of 6 listings - 96 months )
$63.66 Details
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2003 Philip Togni - Cabernet Sauvignon Estate Cabernet Sauvignon - USA - California - Napa - Napa Valley - Red

USA - California - Napa - Napa Valley

Red Cabernet Sauvignon
Producer Notes

This family-owned and run vineyard, founded in 1981, sits near the top of Napa Valley's Spring Mountain. Formerly a producer of Cabernet and Sauvignon Blanc, Togni Vineyards is now concentrated on its estate Margaux-style blend of Cabernet Sauvignon, Merlot, Petit Verdot, and Cabernet Franc. This age-worthy blend reflects Togni's early wine education and influence as a student of Emile Peynaud at... More »

WA 95+
IWC 91
VF 97
Drink Dates
VF: 2013-2023
Buy from Vinfolio
750ml $79.95

IWC 91
Source International Wine Cellar
Issue Issue 168

(a small quantity of this ten-year-old vintage will be re-released in the fall): Good deep ruby-red. Mellow, mature aromas of currant, truffle, tobacco leaf and pungent herbs, along with a captivating balsamic element. At once smooth and full of life; can't match the 2010 for sheer dimension but this is very nicely done and showing beautifully today. Finishes with fine tannins and very good length, with a slight dryness to the mountain berry and wild herb flavors. I'd enjoy this one over the next five to eight years.

Professional content appears courtesy of Vinfolio
WA 95+
Source Wine Advocate
Issue 207

The 2003 Cabernet Sauvignon Estate is a blend of 82% Cabernet Sauvignon, 15% Merlot 2% Cabernet Franc and 1% Petit Verdot. For those who don't know, Togni has always made an uncompromising Cabernet meant for 20, 30, maybe even 40 or more years of cellaring. Gorgeously rich notes of black olives, black currants, graphite and wood smoke jump from the glass of this dense ruby/purple-colored, Medoc-styled 2003. At age ten, it displays a youthfulness similar to a 4- to 5-year-old wine. The finish is long, convincing and rich. It is reminiscent of a Spring Mountain version of a hybrid blend of St.-Julien and Pauillac. Unique to Napa and as distinctive as Philip Togni himself, it will benefit from another 4-5 years of cellaring and should last longer than your author. By the way, my cellar includes many vintages of Togni, and I rarely touch them before they hit 15 years of age.

Professional content appears courtesy of Vinfolio
VF 97
Source Vinfolio
Issue 149
Drink Dates 2013-2023

This wine is a mountain masterpiece with brilliant purple/garnet color. The nose shows aromas of evolving black currant, plum, and bittersweet chocolate, with hints of anise, aromatic dried herbs, and roasted espresso beans. Held together by firm tannins that need 5-7 years to begin resolving; 45 minutes in the glass is suggested before air starts smoothing the angles into soft curves. After being uncorked for 24 hours, it shows an even more evolved character. The palate has remarkable concentration without being overtly fruit-driven. The deep flavors creep into the consciousness subtly and hang on for what seems like a lifetime before slowly ebbing. Smooth essences of French roast merge with licorice soaked black cherry. Make no mistake: this is a wine that needs some serious cellaring.

Professional content appears courtesy of Vinfolio
Author Patrick
Site / Blog   Trust Rating 95.789%
Tasted On 12/29/2013

Needs long decant or 5+ years but classic togni and not too big in an off hot year

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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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