Only the third year we have made this wine and already it has become one of our most popular. Blended from mostly estate fruit to create this beautiful and approachable Cabernet Sauvignon.
"A lot has been said and written about the 2017 vintage in Napa, which of course you’ll remember, featured a spectacular and devastating wild fire that took out a small handful of wineries in Napa, but much more importantly some 5,500 buildings in Santa Rosa area of Sonoma County. While some of our friends suffered damage to their home, and to their nearly harvest ready fruit, luckily we did not. The vintage was quick to get going then slowed down, only to be affected by some heat spikes in September. There was enough water in the soil most of the year from all the 2016 rains that we hadn’t up till that point used much irrigation. Happily the grapes were ready for the heat, and with a little watering weathered the high temperatures easily. For all the turmoil, our vintage was very good to excellent.
Historically this winery has made just a reserve grade Cabernet from our estate vineyards over the 30 plus years it has existed, the remainder being sold off in bulk to well-known wineries nearby. Since 2015, the quality of the so-called ‘non-reserve’ was so good, we were very hard pressed to sell it, and in fact bottled it for the first time. Here is our third vintage of the Napa Valley Cabernet Sauvignon (as we call it.) The previous vintage 2016 scored a stunning 93pts from Robert Parker (L. P-Brown reviewing) and the 2017 is quite similar, and represents a rare value in Napa indeed.
The vineyard at Anderson’s Conn Valley is easy to understand. The wine here represents four blocks, each approximately 4-5 acres in size. Block 1 makes the majority of this wine here, and is the Bonny’s Vineyard (Silver Oak) clone. Lots of red fruit and freshness. Block 2 is Wente-Jordan Number 4 clone, and provides black fruits, backbone and aromatics. Block 3 is the rare Eisele Clone derived from Shafer’s Sunspot (Hillside Select.) It has mineral, iron, powerful tannins and structure. And Block 4 is the well known 337 clone, which shows up with generous black fruits, coffee, cassis and herbs. In this wine we include here a drop (3%) of Cabernet Franc and Merlot (just 1%) as well.
This current vintage is accessible to say the least, but will reward cellaring for 3-5 years more. On the nose, there’s our signature aromatics from this old vineyard - bright black and red fruits, including a crème de cassis, red cherry, black skinned plums, milk chocolate, fresh coffee and hints of vanilla and cedar. The flavors are echoes of those aromas, but soft, medium-full body and textured (as most of our wines are, very beautifully textured.) The finish is a surprise, lasting a good 20-30 seconds or more and the acidity is brisk and invites more tasting.
If you think you can find a hand-crafted (truly!) estate grown, estate bottled, old vine, single vineyard Cabernet with this kind of pedigree for this kind of money, please let us know what that might be. You’ll find me in the comments section attempting to answer your questions on the regular. We hope you enjoy this offering, easily one of our best yet." - Jim Silver, General Manager, Anderson’s Conn Valley Vineyards
Since 1983 we have been family owned and operated by the Andersons, and since our first release in 1987, Conn Valley Vineyards has been dedicated to producing world class wines. Our 40 acre Estate is located just south of Howell Mountain in Conn Valley.
Four generations of Andersons have worked on this property to grow the finest Cabernet fruit and to bring out the best expression of the land’s truly unique terroir. Todd Anderson has managed the process from the first day to the present and developed an innate knowledge of the property’s capacity to produce grapes with an ideal physiological ripeness. Todd and his family have produced prodigious wines of elegance, balance and graceful power for three decades. “You can have perfect acid, sugar, and pH and you’re still not going to make a great wine. You really need that physiological ripeness that everybody talks about – that, and a true sense of balance“ Todd says.
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NJ, NM, NY, NC, ND, OH, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Anderson’s Conn Valley Vineyards Cabernet Sauvignon
2 bottles for $74.99 $37.49/bottle + $4/bottle shipping
Case of 12 for $399.99 $33.33/bottle + $1/bottle shipping
This current vintage is accessible to say the least, but will reward cellaring for 3-5 years more.
I’m a bit surprised at the short cellaring window you suggest. For '15 and '16 vintages, CT users seem to think closer to 10+ years after vintage.
Could you elaborate with some additional thoughts, labs?
@rjquillin Good question. I have been enjoying my Cabernets younger lately, just a personal thing. The soft generosity of this wine is so delightful I would suggest that it’s most enjoyable within 5, maybe six or seven years. Old Cab is great when the Cab is designed for the long haul. This one will LAST 15-25 years (depending on cellar conditions) but I’d say only improve for the first half of all that. (Jim is the GM of this winery.)
Sorry all, just got home. While I successfully avoided the scheduled total shutdown of the 405, Caltrans decided to close all but 2 lanes farther up for 6 miles.
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2017 Anderson’s Conn Valley Vineyards Cabernet Sauvignon - $50 = 11.10%
@jimsilver It’s actually @ddeuddeg who’s the Buffalonian, @FritzCat is a few hours east of Buffalo but he and I have split a case before. Any interest here, I’d be up for a 4 way split, I could probably split 3 ways too?
Zut alors! The King’s Messenger informed me on Tuesday that a bottle needing rescuing on Wednesday.
Due to duties to Princess Ava , the bottle wasn’t rescued from durance vile until Friday morning, but arrangements had been made with Athos (@TimothyB) to taste that evening, as Saturday he had plans to attend the King’s Ball. Sadly, Porthos (@JavaDrinker) was unavailable as he was busy on an out of town errand for the Queen.
We met at one of our favorite eating establishments (free corkage!) to see if the bottle needed any CPR.
Forsooth we discovered it did not need any such assistance, but was smooth and a pleasant companion. Albeit not one long for this world, due to the usual suspects.
We both had lamb, as our normal provender (steak) for Cab was unavailable there. (Limitations on location as well, due to a previous scheduled assignation with a lady required an early dinner.) However, tonight it shall join me in a steak repast!
Whilst we both found it to drink very easily, needing no time for decanting, we also did not see it needing cellar time longer than the 3-5 years suggested. We also both missed the “Wow” factor that some wines provide at that price point.
Tim found some tiny bit of cherry, with pepper earlier on the nose, while I detected only the pepper. On this initial tasting, I scored it a generous 88, so hopefully tonight’s 2nd tasting will enhance that initial score.
Part 1 results: Easy drinker, but disappointing on “Wow”. Perhaps with steak it will shine better.
Per their website, $33.33 is their wine club price.
@CorTot@MarkDaSpark I must inform you, sir, that rather than the renaissance, this evening - this Glorious First of June - I had the pleasure of attending a ball in honour our Admiral Lord Nelson and his victory at Trafalgar. There, I fell into conversation with an American - a General Washington - though we spoke of Madeira wine rather than claret.
@MarkDaSpark Hear ye! Hear ye! The King doth thank thee for thy loyal rattage and thy faithful setting of the wine adventures of the royal guard. Henceforth, all must needs stand guard of this most excellent cabernet as Cardinal Richelieu hordeth all and each one for his most deep and fathomless cellars. Go, therefore, with thy fire-hardened blades of credit, enfranchising any remaining bottles to the palates of the people. The king doth command it, and he doth commend you to your horse’s backs, clicking away at enemies of affordable wine.
Liberte, Egalite, Fraternite!
@MarkDaSpark I’m really not sure what’s going on in this thread, but I will say the wine was only recently bottled. I think 3 months from now after the wine pulls itself together better, the WOW factor will emerge. I am sure of it actually. (Jim is the GM of this winery.)
We do get a bit carried away sometimes. Hoping you are right about waiting on it. It did feel like infanticide to open it this early, and we’ve had some wines (Woot Cellars for example) where if we waited a year after bottling they were spectacular.
@MarkDaSpark I actually buy 90+% of all of my wines on line. Invariably, they are better if they relax and rest after traveling through time and space in a FEDEX truck - just a month does wonders for them.
Napa Cab that delivers a big but balanced experience that should please Napa Cab fans that appreciate a bottle that doesn’t give up all its secrets on first pour.
Beautiful deep purple in the glass, ruby shimmers in the light.
The more I sniffed, the more tantalized I became. Mouthwatering aroma that I decided reminded me of Warhead candy (in a great way). I wouldn’t refute the winery’s descriptor here, just depends on how much you think you can pick apart with your nose. What is surprising is how you can see that the aroma “echoes” what you’ll actually be tasting.
This is Napa Cab after all and you’ll know so the moment it hits your lips. There’s a lot going on, but within a balanced, intriguing structure. There’s a tightness present before letting it rest that I enjoy; the fruit and milk chocolate and vanilla and all that which makes cab a big interesting beast is there but doesn’t make itself easily known (deferring to wine maker’s notes that I agree with more or less). There are upfront and fine-grained tannins that linger for an ideal 15-30 seconds. It’s concentrated and somewhat velvety and somewhat supple (my friend who isn’t a cab drinker said “it’s thick in many ways”–my friend who is a big Cab fan really liked it, “Delightful.”)
Revisited It ~14 hours later after chilling in wine fridge, it holds up quite well, its ripe and bright red and black fruits are more prominent, almost sitting on top of the non-fruit flavors (in your mouth, it’s as if a mixture has begun separating between fruit and non-fruit in a way most drinkers I think will appreciate).
Tl;dr delicious Napa Cab that is more elegant than many, with depth and structure, good tannins, and a winning combo of fruit and non-fruit.
2nd part, same as the first. Had a delicious Ribeye, and couldn’t detect any adverse or different changes from previous night. Scored the same as last night.
Guess I’ve had one too many excellent Napa Cabs previously, such as Corison, Jana, etc. Although, pricewise for a Napa Valley Cab, this is a bargain, considering many are upwards of $90 (or even more!).
@TimothyB reminded me to mention that this wine reminded him of a $20 ( or $30?) Napa wine his boss used to buy by the case from Costco. He couldn’t remember which winery.
I may look at Costco tomorrow and grab a Napa Cab if they have one.
Overall, we both considered this a very easy drinking Cab. Some tannins, but not overwhelming at all. It went well with the lamb we had last night as well as the Ribeye I had with it tonight.
But we both thought it wouldn’t be a long term (10+ years) cellar candidate. The drink within 3 to 5 years mentioned sounds about right
@MarkDaSpark I know what that Costco wine is without even saying it, and I know why it is similar - and it’s because we used to sell these grapes to that winery…I’ll say nothing more!
Any SoCal’ers interested in a case split? Thinking 2 or 3 bottle splits. @jimsilver’s comments have me leaning over the fence now, especially as a potential vertical with last year’s offer (still safe in wine locker).
@CorTot@MarkDaSpark@rjquillin@ScottW58 - All - I would think a big Cabernet like this would need at least a little more time to knit. As anyone who’s been around California knows, until fairly recently, it was rare to release a significant Cabernet before it was at least three years old, and that was even early release by old Napa standards, where the top Cabs were released somewhere between 4-5 years, depending on the vintage, despite the cost to the winery of holding onto the wine. Even the negociant ‘78 Cabs didn’t start showing up before late 1981 to 1982. I was buying good, but not tip top, ‘78 and ‘79 Cabs through distribution in ‘84 and ‘85.
Guys, I know my wines. After 30 years in this business I can say in all seriousness this is the first wine (that I’ve sold professionally) that I’ve TRULY loved. We have a great program here.
Vintage and Winemaker Notes
Only the third year we have made this wine and already it has become one of our most popular. Blended from mostly estate fruit to create this beautiful and approachable Cabernet Sauvignon.
"A lot has been said and written about the 2017 vintage in Napa, which of course you’ll remember, featured a spectacular and devastating wild fire that took out a small handful of wineries in Napa, but much more importantly some 5,500 buildings in Santa Rosa area of Sonoma County. While some of our friends suffered damage to their home, and to their nearly harvest ready fruit, luckily we did not. The vintage was quick to get going then slowed down, only to be affected by some heat spikes in September. There was enough water in the soil most of the year from all the 2016 rains that we hadn’t up till that point used much irrigation. Happily the grapes were ready for the heat, and with a little watering weathered the high temperatures easily. For all the turmoil, our vintage was very good to excellent.
Historically this winery has made just a reserve grade Cabernet from our estate vineyards over the 30 plus years it has existed, the remainder being sold off in bulk to well-known wineries nearby. Since 2015, the quality of the so-called ‘non-reserve’ was so good, we were very hard pressed to sell it, and in fact bottled it for the first time. Here is our third vintage of the Napa Valley Cabernet Sauvignon (as we call it.) The previous vintage 2016 scored a stunning 93pts from Robert Parker (L. P-Brown reviewing) and the 2017 is quite similar, and represents a rare value in Napa indeed.
The vineyard at Anderson’s Conn Valley is easy to understand. The wine here represents four blocks, each approximately 4-5 acres in size. Block 1 makes the majority of this wine here, and is the Bonny’s Vineyard (Silver Oak) clone. Lots of red fruit and freshness. Block 2 is Wente-Jordan Number 4 clone, and provides black fruits, backbone and aromatics. Block 3 is the rare Eisele Clone derived from Shafer’s Sunspot (Hillside Select.) It has mineral, iron, powerful tannins and structure. And Block 4 is the well known 337 clone, which shows up with generous black fruits, coffee, cassis and herbs. In this wine we include here a drop (3%) of Cabernet Franc and Merlot (just 1%) as well.
This current vintage is accessible to say the least, but will reward cellaring for 3-5 years more. On the nose, there’s our signature aromatics from this old vineyard - bright black and red fruits, including a crème de cassis, red cherry, black skinned plums, milk chocolate, fresh coffee and hints of vanilla and cedar. The flavors are echoes of those aromas, but soft, medium-full body and textured (as most of our wines are, very beautifully textured.) The finish is a surprise, lasting a good 20-30 seconds or more and the acidity is brisk and invites more tasting.
If you think you can find a hand-crafted (truly!) estate grown, estate bottled, old vine, single vineyard Cabernet with this kind of pedigree for this kind of money, please let us know what that might be. You’ll find me in the comments section attempting to answer your questions on the regular. We hope you enjoy this offering, easily one of our best yet." - Jim Silver, General Manager, Anderson’s Conn Valley Vineyards
Specifications
Price Comparison
$750.25/case (including shipping) at Anderson’s Conn Valley Vineyards
About The Winery
Winery: Anderson’s Conn Valley Vineyards
Since 1983 we have been family owned and operated by the Andersons, and since our first release in 1987, Conn Valley Vineyards has been dedicated to producing world class wines. Our 40 acre Estate is located just south of Howell Mountain in Conn Valley.
Four generations of Andersons have worked on this property to grow the finest Cabernet fruit and to bring out the best expression of the land’s truly unique terroir. Todd Anderson has managed the process from the first day to the present and developed an innate knowledge of the property’s capacity to produce grapes with an ideal physiological ripeness. Todd and his family have produced prodigious wines of elegance, balance and graceful power for three decades. “You can have perfect acid, sugar, and pH and you’re still not going to make a great wine. You really need that physiological ripeness that everybody talks about – that, and a true sense of balance“ Todd says.
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NJ, NM, NY, NC, ND, OH, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Estimated Delivery
Friday, June 28th - Tuesday, July 2nd
Anderson’s Conn Valley Vineyards Cabernet Sauvignon
2 bottles for $74.99 $37.49/bottle + $4/bottle shipping
Case of 12 for $399.99 $33.33/bottle + $1/bottle shipping
2017 Anderson’s Conn Valley Vineyards Cabernet Sauvignon
For Jim, when he makes it by…
I’m a bit surprised at the short cellaring window you suggest. For '15 and '16 vintages, CT users seem to think closer to 10+ years after vintage.
Could you elaborate with some additional thoughts, labs?
@rjquillin
Will discuss later in my notes.
@MarkDaSpark Perhaps my take on the quote differs from yours.
I took it more as EOL/drink before, not will improve over…
@rjquillin. I took “reward” as indicating it will be enhanced in those 3 to 5 years, but 5 years as an EOL.
@rjquillin Good question. I have been enjoying my Cabernets younger lately, just a personal thing. The soft generosity of this wine is so delightful I would suggest that it’s most enjoyable within 5, maybe six or seven years. Old Cab is great when the Cab is designed for the long haul. This one will LAST 15-25 years (depending on cellar conditions) but I’d say only improve for the first half of all that. (Jim is the GM of this winery.)
My notes are on my tablet, and no access. When I get home after midnight, I’ll post them.
Sorry all, just got home. While I successfully avoided the scheduled total shutdown of the 405, Caltrans decided to close all but 2 lanes farther up for 6 miles.
Will post tomorrow morning.
@MarkDaSpark love that 405 widening project. Loose gravel from that broke my windshield a year ago. Grrr. I’m still upset.
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2017 Anderson’s Conn Valley Vineyards Cabernet Sauvignon - $50 = 11.10%
Nice deal. Nice wine. Locally I can nab for $46 at Binny’s. Any fire concerns?
@kaolis I can assure you, absolutely NONE. We had it tested for the 4-methylguacole marker and we’re clean. (Jim is the GM of this winery)
…and, oh, btw, Where’s Todd?
@kaolis He’s been around a lot lately, but summer’s coming and that means fishing in Alaska. Check the website for more of his destinations.
CNY?
Sounds like a good one to stash in the cellar.
Locally (Buffalo) $44. A 3 or 4-way split would be nice
@NatasG @ecanada
@FritzCat Pass this round. Thanks though!
@FritzCat Are you in the Buffalo area? There are a number of us who are, and we’ve been doing splits from time to time for over a year.
@FritzCat Love Buffalo. I used to sell to and shop at Burt Notarius’ store.
@jimsilver It’s actually @ddeuddeg who’s the Buffalonian, @FritzCat is a few hours east of Buffalo but he and I have split a case before. Any interest here, I’d be up for a 4 way split, I could probably split 3 ways too?
@catcoland @ddeuddeg @jimsilver I’d be in for a 3-way. This looks like top-shelf stuff. I’ve been considering a 2-pack, but that’s just nonsense!
Labrat Report, Part 1 (Part 2 on Saturday night):
Zut alors! The King’s Messenger informed me on Tuesday that a bottle needing rescuing on Wednesday.
Due to duties to Princess Ava
, the bottle wasn’t rescued from durance vile until Friday morning, but arrangements had been made with Athos (@TimothyB) to taste that evening, as Saturday he had plans to attend the King’s Ball. Sadly, Porthos (@JavaDrinker) was unavailable as he was busy on an out of town errand for the Queen.
We met at one of our favorite eating establishments (free corkage!) to see if the bottle needed any CPR.
Forsooth we discovered it did not need any such assistance, but was smooth and a pleasant companion. Albeit not one long for this world, due to the usual suspects.
We both had lamb, as our normal provender (steak) for Cab was unavailable there. (Limitations on location as well, due to a previous scheduled assignation with a lady required an early dinner.) However, tonight it shall join me in a steak repast!
Whilst we both found it to drink very easily, needing no time for decanting, we also did not see it needing cellar time longer than the 3-5 years suggested. We also both missed the “Wow” factor that some wines provide at that price point.
Tim found some tiny bit of cherry, with pepper earlier on the nose, while I detected only the pepper. On this initial tasting, I scored it a generous 88, so hopefully tonight’s 2nd tasting will enhance that initial score.
Part 1 results: Easy drinker, but disappointing on “Wow”. Perhaps with steak it will shine better.
Per their website, $33.33 is their wine club price.
Sincerely,
Aramis (MarkDaSpark)
@MarkDaSpark while I appreciate themed rattage this is not mead (or bud light). I know Tim loves ren fair though so I’ll allow it this time.
@MarkDaSpark Zounds, a rarely-seen Mouseketteer report!
@CorTot @MarkDaSpark I must inform you, sir, that rather than the renaissance, this evening - this Glorious First of June - I had the pleasure of attending a ball in honour our Admiral Lord Nelson and his victory at Trafalgar. There, I fell into conversation with an American - a General Washington - though we spoke of Madeira wine rather than claret.
@MarkDaSpark Hear ye! Hear ye! The King doth thank thee for thy loyal rattage and thy faithful setting of the wine adventures of the royal guard. Henceforth, all must needs stand guard of this most excellent cabernet as Cardinal Richelieu hordeth all and each one for his most deep and fathomless cellars. Go, therefore, with thy fire-hardened blades of credit, enfranchising any remaining bottles to the palates of the people. The king doth command it, and he doth commend you to your horse’s backs, clicking away at enemies of affordable wine.
Liberte, Egalite, Fraternite!
@MarkDaSpark I’m really not sure what’s going on in this thread, but I will say the wine was only recently bottled. I think 3 months from now after the wine pulls itself together better, the WOW factor will emerge. I am sure of it actually. (Jim is the GM of this winery.)
@jimsilver
We do get a bit carried away sometimes. Hoping you are right about waiting on it. It did feel like infanticide to open it this early, and we’ve had some wines (Woot Cellars for example) where if we waited a year after bottling they were spectacular.
@MarkDaSpark I actually buy 90+% of all of my wines on line. Invariably, they are better if they relax and rest after traveling through time and space in a FEDEX truck - just a month does wonders for them.
Napa Cab that delivers a big but balanced experience that should please Napa Cab fans that appreciate a bottle that doesn’t give up all its secrets on first pour.
Beautiful deep purple in the glass, ruby shimmers in the light.
The more I sniffed, the more tantalized I became. Mouthwatering aroma that I decided reminded me of Warhead candy (in a great way). I wouldn’t refute the winery’s descriptor here, just depends on how much you think you can pick apart with your nose. What is surprising is how you can see that the aroma “echoes” what you’ll actually be tasting.
This is Napa Cab after all and you’ll know so the moment it hits your lips. There’s a lot going on, but within a balanced, intriguing structure. There’s a tightness present before letting it rest that I enjoy; the fruit and milk chocolate and vanilla and all that which makes cab a big interesting beast is there but doesn’t make itself easily known (deferring to wine maker’s notes that I agree with more or less). There are upfront and fine-grained tannins that linger for an ideal 15-30 seconds. It’s concentrated and somewhat velvety and somewhat supple (my friend who isn’t a cab drinker said “it’s thick in many ways”–my friend who is a big Cab fan really liked it, “Delightful.”)
Revisited It ~14 hours later after chilling in wine fridge, it holds up quite well, its ripe and bright red and black fruits are more prominent, almost sitting on top of the non-fruit flavors (in your mouth, it’s as if a mixture has begun separating between fruit and non-fruit in a way most drinkers I think will appreciate).
Tl;dr delicious Napa Cab that is more elegant than many, with depth and structure, good tannins, and a winning combo of fruit and non-fruit.
@stoibskd
So you are telling me this is a Napa Cab…
I kid. Thanks for the review.
@stoibskd finally a non game of thrones review! Thank you for the solid effort.
@stoibskd I can’t argue with any of this!
Labrat Report, Part Deux
2nd part, same as the first. Had a delicious Ribeye, and couldn’t detect any adverse or different changes from previous night. Scored the same as last night.
Guess I’ve had one too many excellent Napa Cabs previously, such as Corison, Jana, etc. Although, pricewise for a Napa Valley Cab, this is a bargain, considering many are upwards of $90 (or even more!).
@TimothyB reminded me to mention that this wine reminded him of a $20 ( or $30?) Napa wine his boss used to buy by the case from Costco. He couldn’t remember which winery.
I may look at Costco tomorrow and grab a Napa Cab if they have one.
Overall, we both considered this a very easy drinking Cab. Some tannins, but not overwhelming at all. It went well with the lamb we had last night as well as the Ribeye I had with it tonight.
But we both thought it wouldn’t be a long term (10+ years) cellar candidate. The drink within 3 to 5 years mentioned sounds about right
@MarkDaSpark I know what that Costco wine is without even saying it, and I know why it is similar - and it’s because we used to sell these grapes to that winery…I’ll say nothing more!
@jimsilver @MarkDaSpark Vine-dicated!
@jimsilver @winedavid49
Jim, you around?
CaseMates have a few questions for you…
Earlier in the thread.
@rjquillin Yep, I had guests for dinner yesterday and it turned into a six bottle affair…I’m here now though, gin and tonic in hand.
Any SoCal’ers interested in a case split? Thinking 2 or 3 bottle splits. @jimsilver’s comments have me leaning over the fence now, especially as a potential vertical with last year’s offer (still safe in wine locker).
@ScottW58 @CorTot @klezman @rjquillin
@losthighwayz @PLSemenza @calvinko805
@MarkDaSpark I could do a couple
@MarkDaSpark @rjquillin I should stay out. Recent/emerging circumstances necessitate being even more stingy on the wine purchasing.
@MarkDaSpark
I would do 3 or 4
@MarkDaSpark I can take 2
@CorTot (2) , @rjquillin (2) , @ScottW58 (4 (3 if someone else wants some))
/giphy cuddly-hungry-macaroni
@klezman
Understood. There might be a bottle or 2 later, if you want.
@CorTot @MarkDaSpark @ScottW58
Must have been a pretty decent “napa” bottle after all…
@CorTot @rjquillin @ScottW58
It was very nice, just hoping it improves in 3 months (or a year, based on previous Woot Cellar offers)!
@CorTot @MarkDaSpark @rjquillin @ScottW58 - All - I would think a big Cabernet like this would need at least a little more time to knit. As anyone who’s been around California knows, until fairly recently, it was rare to release a significant Cabernet before it was at least three years old, and that was even early release by old Napa standards, where the top Cabs were released somewhere between 4-5 years, depending on the vintage, despite the cost to the winery of holding onto the wine. Even the negociant ‘78 Cabs didn’t start showing up before late 1981 to 1982. I was buying good, but not tip top, ‘78 and ‘79 Cabs through distribution in ‘84 and ‘85.
Guys, I know my wines. After 30 years in this business I can say in all seriousness this is the first wine (that I’ve sold professionally) that I’ve TRULY loved. We have a great program here.