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

USA - California - Napa - Napa Valley

Red Cabernet Sauvignon
Producer Notes

At 1100-1550 feet of elevation on volcanic soils next to Atlas Peak, Paul Erba ended his search for his perfect vineyard site. Here above the fog he planted 20 acres of the classic Bordeaux varieties in tight vineyard spacing to ensure competition among his specially-selected low-yielding clones. Kristof Anderson, formerly of Saddleback and Lewis, has been winemaker since 2003, the first... More »

Score
90
VF ...
Drink Dates
Comm: 2008-2018 VF: 2008-2017
Go

VF ...
Source Vinfolio

Testimony to the quality of fruit to be had from this amazing Atlas Peak vineyard. A real, honest-to-God Cabernet celebrating its Cabernet-ness without being flamboyant or blowsy. A dense, slightly reluctant nose of blackberry, cassis, baker's chocolate and tobacco leaf/tea leaf. Very welcoming and accommodating entry that lays down a tasty path of forest fruit, black currant, mocha and cedar with upright and grippy tannins. Full-bodied, precisely structured mountain fruit goodness. Still a baby, but with huge potential. Sub-1,000 case production. Limited.

Author Cab-Stan
Site / Blog   Trust Rating 82.143%
Tasted On 12/05/2012

Inky garnet in color, this wine has a rich nose of cherry and floral aromas. In the mouth it is a lovely, balanced concoction of earth and plum flavors wrapped around a core of solid cherry fruit. Nice acids and sandpaper-like tannins lift the wine into a very pleasant finish.

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Comments
Author Vinography
Blogger
Site / Blog Vinography: A Wine Blog Trust Rating 98.611%
Tasted On 06/20/2008
Drink Dates 2008-2018

Inky garnet in color, this wine has a rich nose of cherry and floral aromas. In the mouth it is a lovely, balanced concoction of earth and plum flavors wrapped around a core of solid cherry fruit. Nice acids and sandpapery tannins lift the wine into a very pleasant finish.

I found this useful: Yes | No
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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.