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2010 Vineyard 29 - (29 Estate) Cabernet Sauvignon Cabernet Sauvignon - USA - California - Napa - Napa Valley - Red

USA - California - Napa - Napa Valley

Red Cabernet Sauvignon
Producer Notes

What to do when you find the land you purchased for retirement is, in fact, perfectly suited to growing Cabernet Napa? Plant a vineyard and start a new career. Teresa Norton and Tom Paine did just that in 1989, planting 3 acres under the direction of legendary vineyard manager David Abreu. In 1992 the first vintage was released - 250 cases of estate Cabernet. Philippe Melka became... More »

IWC 94(+?)
WA 94
Drink Dates
WA: 2015-2025
Buy from Vinfolio
750ml $189.95

IWC 94(+?)
Source International Wine Cellar
Issue Issue 168

(includes 4% petit verdot): Good deep ruby. Rich, complex aromas and flavors of cassis, black raspberry, mocha and truffle, lifted by mineral and violet notes. Rich, plush and fine-grained; wonderfully round and layered in the mouth. For such a lush, deep wine, this cabernet boasts outstanding grip and verve. Really echoes in the mouth and on the long, classically dry aftertaste, where the tannins coat the teeth without leaving any impression of dryness. Terrific cabernet, perhaps the most complete wine to date from Vineyard 29.

Professional content appears courtesy of Vinfolio
WA 94
Source Wine Advocate
Issue 204
Drink Dates 2015-2025

The 2010 Cabernet Sauvignon 29 Estate is quite a bit silkier from a textural perspective than the Aida Cabernet Sauvignon. Black cherries, plums, violets, new leather and tar are woven together nicely. This, too, is sumptuous, powerful and intense. Hints of chocolate, mocha and espresso are layered into the finish. Judging by the neighborhood, I would think this could be a meaningfully more polished wine, but the 2010 is really more about obvious opulence rather than nuance. The blend is 96% Cabernet Sauvignon and 4% Petit Verdot. Anticipated maturity: 2015-2025.

Professional content appears courtesy of Vinfolio
Author Beth C
Site / Blog   Trust Rating 85.714%
Tasted On 03/20/2014

W-19, X-19

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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.