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Dynamite Cab 2005

External Review by CityWineCellar.com:

The 2005 Dynamite Vineyards Cabernet Sauvignon shows luscious blackberry, cassis, chocolate and cedar character from high-elevation vineyards in the Red Hills Lake County appellation. Fine grained tannins and balanced acidity gently structure the wine, while barrel aging adds toffee and oak spice nuances to the long, fruity finish. Enjoy this wine’s rich, velvety flavors with full-flavored entrées, such as lamb brochettes with garlic rosemary potatoes, marinated flank steak grilled over grape canes or hearty stew simmered with red wine. They destemmed and lightly crushed the Cabernet Sauvignon grapes and then fermented the must (juice and skins) with selected yeast in stainless steel tanks. After pressing, the wine completed malolactic fermentation to convert the malic acid into rounder, softer lactic acid. They then aged the wine in a combination of American and French oak barrels for 18 months. A splash of Cabernet Franc enhances the wine’s backbone.

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Region: USA » California » Lake County

Vintages

  • 2005

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Color: Red
Varietal: Cabernet Sauvignon
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Dynamite Vineyards:
The name Dynamite Vineyards is atribute to our beginnings on rocky slopes that are so rugged we had to blast through rock to plant vaneyards.

Member Reviews for Dynamite Cab

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Snooth User: puhnner
1534072,527
3.00 5
11/05/2013

Three glasses


External Reviews for Dynamite Cab

External Review
Source: CityWineCellar.com
10/15/2009

The 2005 Dynamite Vineyards Cabernet Sauvignon shows luscious blackberry, cassis, chocolate and cedar character from high-elevation vineyards in the Red Hills Lake County appellation. Fine grained tannins and balanced acidity gently structure the wine, while barrel aging adds toffee and oak spice nuances to the long, fruity finish. Enjoy this wine’s rich, velvety flavors with full-flavored entrées, such as lamb brochettes with garlic rosemary potatoes, marinated flank steak grilled over grape canes or hearty stew simmered with red wine. They destemmed and lightly crushed the Cabernet Sauvignon grapes and then fermented the must (juice and skins) with selected yeast in stainless steel tanks. After pressing, the wine completed malolactic fermentation to convert the malic acid into rounder, softer lactic acid. They then aged the wine in a combination of American and French oak barrels for 18 months. A splash of Cabernet Franc enhances the wine’s backbone.


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

The 2005 Dynamite Vineyards Cabernet Sauvignon shows luscious blackberry, cassis, chocolate and cedar character from high-elevation vineyards in the Red Hills Lake County appellation. Fine grained tan



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