• WE: 89

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  • WS: 88

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Freemark Abbey Cabernet Sauvignon Rutherford Bosché Vineyard 1999

Winemaker's Notes:

Vintage and Winemaker’s Notes: Deep ruby, with intense dark fruit aromas of blackberry, plum, black cherry, and currant. Bright fruit aromas mingled with sweet oak, dark chocolate, slight clove, cinnamon, and black pepper. Great blackberry flavors evolve on a bed of balanced acidity and moderate tannins, yielding a long pleasant finish. Growing Season Notes: A cool spring made for a late start on the growing season. Several heat spikes in June and July kick-started ripening. Two brief and rare thunderstorms in August and early September kept things lively until the first reds started arriving after riding out a September heat wave. Overall yield was down about 25%, and harvest slightly later than average. Statistics: # Varietal Composition: 77.7% Cabernet Sauvignon, 3.0% Syrah, 8.8% Merlot, 5.3% Petite Verdot, 2.3 % Cabernet Franc., 2.9% Petite Sirah # Vineyards: 16 % Red Barn (Rutherford), 8 % Sycamore Vineyard (Rutherford), 30% Bosche Vineyard (Rutherford), 16 % Shifflett Vineyard (Oak Knoll), 4% Ahern Vineyard (St. Helena), 2% Usibelli Vineyard (Pope Valley), 3% Carpy Ranch (Rutherford), 17% Wood Ranch (Rutherford), 4 % Calistoga Vyd (Calistoga) # Fermentation: Open and closed-top stainless steel fermenters 9-12 days at 73-88◦ F with 6-8 days skin contact. # Aging: 24 months in 60-gallon French oak barrels # Alcohol: 14.1% # pH: 3.62 # Acid: 0.64 g/100 mL

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Freemark Abbey Winery:
It began over a century ago as a vision shared by a handful of pioneers; those with an intimate knowledge of grapes and a deep respect for the land. This vision took root, was nurtured by skilled hands and ultimately resulted in one of the first premium wineries in the Napa Valley. Today, the wine of Freemark Abbey stands as a testament to what the rich earth of the Napa Valley is capable of creating when working in perfect harmony with nature.
Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe

Member Reviews for Freemark Abbey Cabernet Sauvignon Rutherford Bosché Vineyard

Add your review
Snooth User: jescobio
1420187688
3.50 5
03/21/2014

What a great vintage and what a fine wine. Really enjoyed this wine. Dark dark color, sexy and sleek. The nose is full of dark fruits and currents. The finish is so smooth and sexy it just makes you crave for more. Had this with an awesome medium rare fillet and a side of grilled pinnaple for fun. The rich meat was such a good compliment to this. Added hints of smokiness to the wine and even helped the nose out a bit by adding notes of deeper dark berries and a bit of smoke. I wish I had more of this stuff!


Snooth User: DinaAbbott
4267567
4.00 5
03/14/2010

I first had a bottle of the 1999 Freemark Abbey Bosche a few years ago at a restaurant. I enjoyed it so much, that I found a great deal on a bottle and had it shipped to me. I enjoyed the second bottle just as much. A big Cab with a beautiful ruby color and delicious nose. Just the way I like a cab to be, bold with red cherry notes, smooth while still big, and fruit forward without being overly fruity nor woody. Extremely enjoyable cab!


Snooth User: jescobio
1420187688
4.50 5
03/21/2014

Four and a half glasses


External Reviews for Freemark Abbey Cabernet Sauvignon Rutherford Bosché Vineyard

External Review
Source: Astor Wines & Spirits
07/22/2011

The thirtieth vintage from the Bosché Vineyard is a deep ruby color, with delightful aromas of blackberry jam, black currant, clove, dark chocolate, and slight juniper berry. Full round flavors of rich chocolate, blackberry, and black raspberry, plus soft tannins lead to a long luscious finish.



Vintage and Winemaker’s Notes: Deep ruby, with intense dark fruit aromas of blackberry, plum, black cherry, and currant. Bright fruit aromas mingled with sweet oak, dark chocolate, slight clove, cinnamon, and black pepper. Great blackberry flavors evolve on a bed of balanced acidity and moderate tannins, yielding a long pleasant finish. Growing Season Notes: A cool spring made for a late start on the growing season. Several heat spikes in June and July kick-started ripening. Two brief and rare thunderstorms in August and early September kept things lively until the first reds started arriving after riding out a September heat wave. Overall yield was down about 25%, and harvest slightly later than average. Statistics: # Varietal Composition: 77.7% Cabernet Sauvignon, 3.0% Syrah, 8.8% Merlot, 5.3% Petite Verdot, 2.3 % Cabernet Franc., 2.9% Petite Sirah # Vineyards: 16 % Red Barn (Rutherford), 8 % Sycamore Vineyard (Rutherford), 30% Bosche Vineyard (Rutherford), 16 % Shifflett Vineyard (Oak Knoll), 4% Ahern Vineyard (St. Helena), 2% Usibelli Vineyard (Pope Valley), 3% Carpy Ranch (Rutherford), 17% Wood Ranch (Rutherford), 4 % Calistoga Vyd (Calistoga) # Fermentation: Open and closed-top stainless steel fermenters 9-12 days at 73-88◦ F with 6-8 days skin contact. # Aging: 24 months in 60-gallon French oak barrels # Alcohol: 14.1% # pH: 3.62 # Acid: 0.64 g/100 mL

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