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JaiJohn , ccroteau , ctlee

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2005 Provenance - Cabernet Sauvignon Rutherford Proprietary Blend - USA - California - Napa - Rutherford - Red

USA - California - Napa - Rutherford

Red Proprietary Blend
Score
88
JR ...
VF ...
Drink Dates
VF: 2007-2020
Go

JR ...
Source Jancis Robinson
VF ...
Source Vinfolio

Bright briary nose, smooth black and red fruits nice tannins toasty oak. Very young.

Author bob1001
Site / Blog   Trust Rating 95.918%
Tasted On 05/24/2011

Dried currant and cherry on the nose. Dry cherry, oak, leather, saddle and tar on the palate. Rutherford dust, cigar box and a hint of licorice ends with a nice long finish. Paired with a T-bone.

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Comments
Author JohnC777
Site / Blog   Trust Rating 99.487%
Tasted On 09/19/2010

For Provenance winemaker Tom Rinaldi, achieving this cabernet's characteristic "Rutherford Dust" is a matter of selecting the right fruit. The majority of the grapes for this wine come from outstanding Rutherford vineyards, including Beckstoffer George III on the east side of the appellation and the Provenance and Hewitt estate vineyards on the west. Aged in a combination of new and used American and French oak barrels, the wine displays classic mocha and toffee characters on the nose, with hints of clove, violet and chocolate in addition to lively red currant, black cherry and wild blackberry aromas. On the palate, the wine is richly textured, with flavors of dark chocolate, blackberry and espresso on the entry, with black pepper, black tea and green olive mid-palate. Balanced, with plush tannins and a long, elegant finish with the signature, cocoa powder notes of "Rutherford Dust."

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Comments
Author Southbound Union
Site / Blog www.myspace.com/southboundunion  Trust Rating 92.949%
Tasted On 04/05/2010

Good nose and finish, but a bit "pruny". Not one for the cellar

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Author adamg
Trade
Site / Blog   Trust Rating 94.382%
Tasted On 04/22/2009

Garnet in color. Low rim variation. Slow legs. Aromas of forest floor. Blueberry, Cherry Preserves, Cedar, Clove.

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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.