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2007 Hall - Cabernet Sauvignon Bergfeld Cabernet Sauvignon - USA - California - Napa - Napa Valley - Red

USA - California - Napa - Napa Valley

Red Cabernet Sauvignon
IWC ...
Drink Dates
Comm: 2011-2019 VF: 2009-2022

IWC ...
Source International Wine Cellar
Issue Issue 156
Author mike1054
Site / Blog   Trust Rating 95.618%
Tasted On 03/09/2013

Aerated, then 90 minutes in the decanter. Tannins still had a green edge. Nice balance, long finish. Can go several more years. Cigar box, eucalyptus, dark red fruits.

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Author Anon
Site / Blog Trust Rating 91.346%
Tasted On 09/06/2012
Drink Dates 2011-2021
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Author dolcevita
Site / Blog   Trust Rating
Tasted On 01/30/2012
Drink Dates 2012-2017

Bergfeld is the name of the estate vineyard that enshrouds our St. Helena winery. Originally planted in 1859 by New England Sea Captain William Peterson, our St. Helena Bergfeld vineyard was among the first planted in Napa Valley. Situated on the St. Helena valley floor in the path of an ancient tributary of the Napa River, the vineyard's well-drained gravelly soils heighten the concentration and intensity of the red varietals we farm here. Benefitting from lower vigor and perfect ripening conditions, our 2007 Hall Bergfeld St. Helena Cab Sauv is irresistibly opulent. THe wine abounds with aromas of sun-warmed wild blackberry and ultra-ripe black jam, cloves and spiced dark cherry compote unfurl across the silky finish. Relish this wine over the next 10+ yrs

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Author Adriel L
Site / Blog   Trust Rating 97.703%
Tasted On 07/20/2011

A little too much red fruit. Good but not great tannic structure. Smooth finish.

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Author Wine365
Site / Blog   Trust Rating 99.429%
Tasted On 04/29/2011
Drink Dates 2011-2020

Unvaried deep ruby (plenty of purple) from side to side. Intense nose of baked/stewed blackberry and blueberry. Awesome nose. On the palate this is super concentrated, rich and layered. Flavors of cassis, dark ripe fruit, pepper and anise. Tannins are fine but plentiful. Would love to have more.

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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.