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2005 Krupp Brothers - The Doctor Red Proprietary Blend - USA - California - Napa - Napa Valley - Red

USA - California - Napa - Napa Valley

Red Proprietary Blend
Producer Notes

Brothers Jan and Bart Krupp have developed some of the most respected vineyards in Napa, overcoming obstacles of nature and logistics. Finding water, building roads, and blasting boulders were challenges successfully met on their way to planting and growing 13 varieties on over 400 acres of land in the Atlas Peak and Pritchard Hill districts. They carved out Krupp Vineyard, Krupp Brothers... More »

IWC ...
VF ...
Drink Dates
Comm: 2008-2015 VF: 2007-2012
2 for sale

IWC ...
Source International Wine Cellar
Issue Issue 138
VF ...
Source Vinfolio
Issue 119

The Krupp Estate produces a very interesting red blend based on Tempranillo (49%), mixed with about 20% each Merlot and Sauvignon, along with 8% Malbec. The majority of the fruit comes off cool blocks of the site ensuring a long growing season; harvest was not completed until the second of November. Each block was fermented separately and kept that way until final blending. 495 cases were produced. <br><br/> I love the perfumed nose of black pepper, anise pods, raspberry, cinnamon-spiced orange zest, plum and warm blackberry. Palate shows well integrated flavors of cassis, lavender and pepper along with notes of sweet pomegranate and fruit blossoms on the finish.

Author DrinkBeHappy
Site / Blog   Trust Rating 97.222%
Tasted On 11/12/2011
Drink Dates 2010-2016

Big Voluptuous cab with strong notes of berry and hint of tobacco but good acidity. Need 45 mins to open. Would recommend more time in the bottle. Drinkable after 2013

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Author DoctorJFred
Site / Blog   Trust Rating 100%
Tasted On 03/22/2009

Deep Cherry color. Spicy tobacco on the nose. A full-bodied structure on the palate with aromas of tobacco and cherry upfront. Spicy with balanced acidity. Medium tannins. Enjoyed with marinated lamb roast, which was a terrific combination.

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Author jewelhawg
Site / Blog   Trust Rating 85.366%
Tasted On 01/12/2009
Drink Dates 2007-2014
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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