Pour vigorously, decant, wait, or cellar for a decade or more. Don’t pop and pour. If you do, you will be punished by vegetal wine loaded with oak. Give it a day or more, though, and the wine changes completely. Cassis, vanilla, and a touch of mint show on the nose. The palate is loaded up front with cassis and plums, adding vanilla, a touch of red fruit, then coffee and a burst of chocolate on the mid-palate, followed by a shift toward brown sugar. Dusty, grippy tannins and silky texture give a great mouth-feel. The profile is fat, but with enough acid zing toward the finish to suggest it will cellar well. Drink with bone-in strip steak. Highly Recommended. 92 points.

WHO: Louis M. Martini
WHAT: Cabernet Sauvignon
WHERE: California, Napa Valley
WHEN: 2010
HOW MUCH: $145




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David Honig
Founding Publisher

David Honig, the Publisher, looked at what was happening in the world of wine journalism and realized there were a lot of great writers out there at the same time paying publications, from newspapers to websites, were dropping like flies. So he created Palate Press to find the best writers and create a new forum for them to sell their best work. He is a self-educated oenophile, and defers to the tremendous experience and wisdom of the amazing staff at PALATE PRESS: The Online Wine Magazine.

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