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Average Retail:
$64.68 Details
W.Searcher Avg.: $64.68
W.Searcher Low: $60.06
W.Searcher High: $69.30
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2006 Ramey - Cabernet Sauvignon Larkmead Vineyard Cabernet Sauvignon - USA - California - Napa - Napa Valley - Red

USA - California - Napa - Napa Valley

Red Cabernet Sauvignon
Producer Notes

Ramey Wine Cellars was founded in 1996 by husband and wife team David and Carla Ramey. David had previously made wine at such California wineries as Matanzas Creek, Chalk Hill, Dominus and Rudd. Located in Healdsburg, Ramey Wine Cellars prides itself on producing hand-crafted wines using a combination of Old World tradition and New World... More »

JR ...
IWC ...
Drink Dates
Comm: 2012-2015

IWC ...
Source International Wine Cellar
Issue Issue 144
JR ...
Source Jancis Robinson
Author Rossboss
Site / Blog   Trust Rating 100%
Tasted On 01/25/2015
Drink Dates 2009-2014

NJANFB - not just another Napa fruit bomb. Really...actually a very elegant, unpretentious, milk chocolate and black cherry, fast moving legs. Violet hue, plenty of beautiful acid - finish is medium length. Dusty tannins still linger, with herbal qualities mid-palate. Oak is well integrated, and not just all oak/vanilla. Very impressed for what was supposed to be a secret wine. Paired well with duck and lamb courses.

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Author Red Sox Fan
Site / Blog   Trust Rating 100%
Tasted On 10/06/2013
Drink Dates 2015+

A big cabernet that was somewhat hot and unbalanced by a strong alcohol component. Decanted for 30 minutes and then consumed over the next hour at a restaurant. Maybe better with a few more years or a longer decant.

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Author cglass80
Site / Blog   Trust Rating 85.366%
Tasted On 02/13/2013
Drink Dates 2013-2016
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Author Litig8tr
Site / Blog   Trust Rating 96.355%
Tasted On 07/01/2012

Rustic and tannic at first. Cassis and fig. This needs a couple of hours to open up and soften up.

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Author Southbound Union
Site / Blog  Trust Rating 93.531%
Tasted On 12/01/2011
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Author kymtrav
Site / Blog   Trust Rating
Tasted On 05/08/2010
Drink Dates 2011-2026
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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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