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2004 2480 - Cabernet Sauvignon Cabernet Sauvignon - USA - California - Napa - Napa Valley - Red

USA - California - Napa - Napa Valley

Red Cabernet Sauvignon
Producer Notes

Film Producer Doug Barr and his partner Bruce Orosz joined forces with winemaker Celia Masyczek in 2001 and began producing a pair of enigmatic Napa Valley wines. A non ML Chardonnay and a 100% Cabernet Sauvignon are bottled under the label known as 2480, the address of the legendary UC Davis Enology and Viticulture Professor Maynard Amerine, whose home Doug Barr purchased when he moved to the... More »

Score
95
VF ...
Drink Dates
VF: 2008-2013
Go

VF ...
Source Vinfolio
Issue 129

Doug Barr asked me one time years ago who I would recommend if he was looking for a new winemaker. Without hesitation I told him Celia Masyczek. He nodded approvingly and within a few months guess who was making the wine? I don't doubt I just confirmed a decision he already had made. Regardless, one of my favorite winemakers makes wine for some of my favorite owners in the valley. There has been a steady rise in the quality here since Celia began making the wines. <br><br/> Bold and extracted nose with hints of coffee and black walnuts the palate is smooth and polished with dark fruit intensity. Nice tannins on finish. This is the best example of 2480 produced to date.

Author Southbound Union
Site / Blog www.myspace.com/southboundunion  Trust Rating 92.893%
Tasted On 12/10/2014

Great wine, still going strong. Classic Napa cab

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Comments
Author cloudon
Site / Blog   Trust Rating 99.008%
Tasted On 12/15/2012

One of the best cabs from napa I have had in quite a while. Fabulous aromas with dark red fruit, rich, elegant, and balanced. The complexity and silky texture were in every sip and I couldn't get enought. Worth every penny.

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Comments
Author Dan McD
Site / Blog   Trust Rating 93.035%
Tasted On 01/17/2010

Very nice wine. That great dirt from Rutherford, and Celia, combine for a classic deep dark fruit wine with well integrated and smooth tannins. A great steak wine.

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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.