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Cakebread Cellars Syrah Carneros 2010

Member Review by sgarcia61:

It had a different aroma.

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Cakebread Cellars:
Cakebread Cellars is located in the heart of the Napa Valley on Highway 29 between Oakville and Rutherford. Family owned and operated for 36 years, we pride ourselves on making full flavored, balanced and elegant wines.

Member Reviews for Cakebread Cellars Syrah Carneros

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Snooth User: sgarcia61
783176470
3.00 5
01/13/2013

It had a different aroma.


Snooth User: aronowm2
333343,705
4.00 5
Vintage: 2007 03/05/2010

Australian Shiraz style but less oak and more balls. Much more acidic. well contained 15% alcohol.


Snooth User: Rowzee
121715138
5.00 5
Vintage: 2005 06/18/2010

Five glasses


Snooth User: Clavelin9
310490
4.00 5
Vintage: 2003 09/01/2007

Four glasses


External Reviews for Cakebread Cellars Syrah Carneros

Vintage: 2007 11/12/2010

Rating: 91/100 - As reviewed by Connoisseurs' Guide to California Wine (www.cgcw.com) in the November 2010 issue. Now we must admit that Napa's cool Carneros district is not the first place that pops into mind when thinking about fine Syrah, but this very deep, fully ripened, long-on-character offering is a solid success on every count. Its mix of sweet berries, spice and rich oak leaves room for an intriguing touch of minerals to peek through, and, in spite of its high ripeness, it shows more sinew and structure than fat. It wants a few years before drinking with the likes of savory braised lamb, but it should continue to grow for a decade.Connoisseurs' Guide to California Wine aging recommendation: Cellar for future drinking. Wine will improve with bottle aging.


External Review
Vintage: 2006 02/25/2010

A Syrah wine from California in USA. 2006 Cakebread Cellars Syrah 750ml


External Review
Vintage: 2005 03/16/2010

Cakebread Cellars has made each of the five Syrah clonal selections and was harvested and fermented separately in small stainless steel fermenters, with manual punchdowns to thoroughly macerate the cap of skins and extract maximum color and flavor from the juice. Once fermentation completed, the wines were transferred to French oak barrels, 49% new before the final blend was assembled in December, 2005. We then aged the wine an additional year in barrel before bottling in December, 2006.



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