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Cain Vineyard & Winery Red Bordeaux Blend Napa Valley Cain Five 2008

Member Review by VegasOenophile:

Rich cab nose, but has some nail polish tones to the aroma. Fair up front and mid palate, but the finish is dry and flat. No flavor on the finish. - Tasted at Marché Bacchus 10/16/10

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Cain Vineyard & Winery:
The transformation from grape to wine is magical. 1,000 years ago, alchemists called this process “fermentation.” Today, enologists use the word “fermentation” to distinguish the biological conversions of grape sugars and acids from the physical processes of extraction, which they denote by the term “maceration.” Although much is understood, much is also misunderstood, and much more still remai... Read more
The transformation from grape to wine is magical. 1,000 years ago, alchemists called this process “fermentation.” Today, enologists use the word “fermentation” to distinguish the biological conversions of grape sugars and acids from the physical processes of extraction, which they denote by the term “maceration.” Although much is understood, much is also misunderstood, and much more still remains a mystery. This is exactly as we would have it. Like cooking, and all of the food arts, winemaking is the culmination of a myriad of choices, some intended, some accidental, and some unseen. Our goal is to grow our grapes and make our wines with intention. Still, we understand and honor the fundamental truth that natural wine must be, in part, the outcome of circumstances beyond our control. Of course, we will always do everything we know and everything within our power, and everything we believe in, to ensure the best possible outcome. But we also know that, if wine were merely the predictable product of technology, we would not be driven to make wine, nor would you be reading this. Nothing that we do at Cain could be called unique—in fact, it could be called classical winemaking. Nevertheless, we believe that the sum of all our choices could still yield a wine that is uniquely Cain. Making red wine can be reduced to the most elemental, timeless recipe—and this is how we approach it. Our winemaking program is simple, and it follows the same path for all our wines: hand picking, gentle destemming, native-yeast fermentation, thoughtful maceration, and manual pressing. The wines usually complete malolactic fermentation in the barrel, are blended in the spring following harvest, and are repeatedly racked from barrels. They are usually egg-white fined, and they are often bottled without filtration. As can be seen, wherever possible, we eschew intervention. Our clear mantra is “less is more.” Once this is understood, we should also state clearly that our constant goal is to create wines with virtues that we believe are timeless: complexity, balance, harmony, and grace. There must also be a sense of energy and of vivacity. Specifically, in wine, we value these attributes: a complex bouquet; a silky entry; a nice balance between the sweetness of fruit, refreshing acidity, mouth-filling viscosity, and finely textured tannins; a graceful exit; and a lengthy finish. There must be a rhythm to a fine wine. Sometimes insubstantiality is politely described as “elegance.” And sometimes, true elegance is mistaken for insubstantiality, especially by those inclined to judge a wine by its weight and power. But, knowing just how difficult they are to attain, we remain comfortable in our commitment to our goals. Most of the critical decisions that will affect the finished wine have already been taken by the time the grapes are picked. These decisions were all made in the vineyard, and they culminate in choosing which area to pick and the harvest date. Each facet of each vineyard must be identified and vinified separately. We understand that, with all fruits, there are the familiar stages of unripe, ripe, and overripe—the key is in their identification. While unripe fruit will not fully express its potential and can be harsh and green, overripe fruit loses much of its complexity, and the wine from it may become more soft and plush—it begins to flatten out and to lose the tension and energy that we call vibrancy, which gives life and excitement to a truly fine wine. Once the grapes are picked , the next key decisions surround the handling of the fruit as it is transformed into the raw, young wine. We believe that red wine is a partial extraction of the grape. Our goal is to get what we want and to leave the rest behind. Therefore, we need to handle the grapes gently; we choose to remove the stems and to deliver a high proportion of whole berries to the tank. By not adding yeast, we can let the grapes continue their metabolism before the fermentation begins. The length of maceration and the intensity of pumping-over, or of punching-down, is determined entirely by taste. Air plays a constant role in our vinification. All of our pressing is controlled manually, so as to obtain the finest quality of press wine. Again, our decision whether or not to incorporate any portion of the press wine to each individual lot that we vinify is made entirely by taste. As soon as possible, each wine goes to barrel where it will complete its fermentations. The French have a word to describe the development of wine from its raw, unfinished state at the end of fermentation until it reaches the finished stage, at which it is ready to be bottled. They call it “elévage” in winemaking vocabulary. There is no equivalent English word for this process. Many transformations will occur—many of them not completely understood. Again, oxygen plays a crucial role as the wine loses its gas and sediment, clarifies, and becomes increasingly more stable. Early in the year after the harvest, we begin a series of tastings to understand each lot and, ultimately to compose the blends of each of our three wines. Usually, some twenty individual lots will contribute to each of the Cain Five, Cain Concept, and Cain Cuvée. Once the blend has been determined and realized in our cellar, the wine goes back to barrels to continue its élévage for another year or more. During this time, the wine will be “racked” (drawn off) from its lees (sediment) in the barrel, reblended, and then returned to barrel. The decisions about when to rack the wine, how much air to give it, whether or not to fine the wine, and whether to filter it, are, once again, determined entirely by taste. When the wine is ready for the bottle, our goal is always to get the wine into the bottle with the minimum trauma possible. This means gentle pumping, gravity filling, and as close to zero oxygen uptake as we can get. At that point, our job is done. Read less

Member Reviews for Cain Vineyard & Winery Red Bordeaux Blend Napa Valley Cain Five

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Snooth User: VegasOenophile
20275912,198
3.50 5
Vintage: 2006 10/18/2010

Rich cab nose, but has some nail polish tones to the aroma. Fair up front and mid palate, but the finish is dry and flat. No flavor on the finish. - Tasted at Marché Bacchus 10/16/10


Snooth User: barri0s1872
802761,438
4.00 5
Vintage: 2004 06/10/2012

A lovely wine that i thought was going to be full, bold, and round and although it has those qualities it comes off against a mineral backdrop: like liking a slate rubbed with brambly fruit, a little watery, but full of dark floral, slightly chocolatey (?) and plump fruit as it passing to the finish. :)


Snooth User: minocencio
1383861731
3.50 5
Vintage: 2004 10/28/2013

Three and a half glasses


Snooth User: yogie777
4200415
4.00 5
Vintage: 2002 12/29/2008

A friend and her family and my family got together this holiday season for a wine tasting. We agreed to the following:1) bring 1 bottle and 2) cost should be roughly $100ish. I brought the '02 Cain Five and she brought a '95 French red (don't remember the name). After breathing for appox. 30 minutes the Cain Five let it be known she came from a pedigree of wine elite and she was there to represent. The fruit on the nose was powerful. She showed early elegance and finesse. The first word everyone said after taking the first sip was, "Smooth." The texture was smooth and got Silky as the night passed. The soft tannins were noticeable from the first sip. The color was a deep crimson red, with a very long finish. I found myself chewing long after a sip was gone. As the night passed, subtle nuances kept emerging (i.e. chocolate, bacon) that were not evident earlier in the evening. This wine kept strutting her stuff to the very last drop with no sign of weariness. The two overriding characteristics were Power and Finesse. Next year, there will be 2 new criteria added: 1) the wine has to come from a vineyard that makes no more than a 1000 cases, and 2) RP or WS rating of at least 93. I can't wait.


Snooth User: olmsj3
9062913
4.00 5
Vintage: 2002 10/02/2008

Four glasses


Snooth User: kim148
8469327
3.50 5
Vintage: 1999 08/25/2008

Three and a half glasses


Snooth User: kkinche
31483434
3.00 5
Vintage: 1998 01/01/2010

good nose, watery on the tounge


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External Reviews for Cain Vineyard & Winery Red Bordeaux Blend Napa Valley Cain Five

External Review
Source: CityWineCellar.com
Vintage: 2005 04/28/2010

2005 gave us plenty of hang time to allow the grapes to ripen gently. The cool weather on Spring Mountain preserved the firmness of the tannins and the freshness of the aromas, and it gave us our most restrained wine since 1999. The 2005 Cain Five shows the emphasis we place on mouth feel: the texture of the tannins is extremely fine, yet distinctly present. The aromas are of fresh red cherries and exotic spices. The wine evolves very well in the open glass, which bodes well for the future. Today, you should decant the wine and sip it carefully. This wine will age gracefully for a long, long time.


External Review
Vintage: 2005 12/10/2010

Cain Vineyard & Winery is cradled in a spectacular bowl overlooking the Napa Valley from the crest of the Spring Mountain District. The Estate is planted with the five Bordeaux varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. Each one goes into every vintage of Cain Five. Twenty different lots were separately vinified and carefully chosen for this 2005. Aged a 22 months in oak and bottled unfiltered. It shows a silky rich mouthfeel and intense fruit and spice flavors. Very Limited!


External Review
Vintage: 2005 09/23/2011

"The texture of the tannins is extremely fine


External Review
Source: CityWineCellar.com
Vintage: 2005 04/12/2011

2005 gave us plenty of hang time to allow the grapes to ripen gently. The cool weather on Spring Mountain preserved the firmness of the tannins and the freshness of the aromas, and it gave us our mos


External Review
Vintage: 2005 04/29/2009

A Proprietary Blend wine from California in USA. 2005 Cain Cellars Cain Five 750ml


External Review
Vintage: 2005 03/21/2009

Cain Five is named for the 5 traditional varieties that go into a Bordeaux blend. The estate vineyard sits on top of Spring Mountain, where Cabernet Sauvignon, Merlot, Malbec, Petit Verdot, Cabernet Franc are grown. Notes of black current and cherry epitomize this wine.


External Review
Vintage: 2005 04/30/2010

Cain Five 2005 and all other wine from Cain Vineyard & Winery are available for immediate delivery and discounted prices from CheaperCigars.com. We also carry wide variety of wine from USA and across the globe.



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