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2004 Groth - Cabernet Sauvignon Cabernet Sauvignon - USA - California - Napa - Oakville - Red

USA - California - Napa - Oakville

Red Cabernet Sauvignon
Producer Notes

Groth is a solid and respected member of the legendary cadre that is classic Napa Cabernet. The original vineyard that owners Dennis and Judy Groth purchased in 1981 was planted by the founders of Silver Oak - Justin Meyer and Ray Duncan - and is in the heart of prime Cabernet Sauvignon land in the Oakville appellation. Groth also produces... More »

Score
90
VF ...
Drink Dates
Comm: 2009-2009 VF: 2007-2016
Go

VF ...
Source Vinfolio
Issue 110

One of the best examples from Groth tasted in the new century, blended with 13% Merlot. A cedary, honeysuckle-scented mocha and smooth cherry aroma. Good structure, black raspberry, sweet berry, mocha and acidity on palate.

Author Ish Wine Cellar
Site / Blog   Trust Rating 95.238%
Tasted On 05/04/2013
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Author Anon
Site / Blog Trust Rating 91.379%
Tasted On 10/03/2009
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Author Joseph L803
Site / Blog   Trust Rating
Tasted On 02/14/2009
Drink Dates 2009

Served this wine after hor dourves with a New York Strip of grass fed beef, roasted vegetables and garlic bread. The wine complemented the meat perfectly, and was not overwhelmed by the roasted vegetables. Outstanding character and aroma. This wine easily possessed enough muscle to continue on its side for another 5 years, but was definitely enjoyable right now.

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Author gmoore
Blogger
Site / Blog Vinotrip Trust Rating 98.626%
Tasted On 12/31/2008

Just like a Napa Cab, this barreled through anything you it paired up with. Had it alongside pasta with a big hearty meat sauce and the Groth just rolled on through. Aromas of oak, smoke, pencil shavings. Tons of fruit with some licorice and chocolate on the palette. Drying tannins, not too strong though. Nice big finish that dwindles away.

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Author JeanVL
Site / Blog   Trust Rating 100%
Tasted On 12/24/2008

I've tried the 2005 and 2004 - this one's a definite winner. Decant for an hour or so.

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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.