The grapes were harvested at optimal ripeness during September and October, then de-stemmed but not crushed upon arri...Read more...
Good structure, some fruit (cherry). Nice spices. A nice long finish. Great complexity Read more
I must say for a $10 drinker, you may not be able to find better right now. Good dark color, great Cab cassis nose. A light to medium weight wine t... Read more
Good balance, soft tannins and good fruit. Not great but a very good wine for the price. Read more
Food Pairings for Louis M. Martini Cabernet Sauvignon St. Helena Napa Valley Reserve
Good structure, some fruit (cherry). Nice spices. A nice long finish. Great complexity
I must say for a $10 drinker, you may not be able to find better right now. Good dark color, great Cab cassis nose. A light to medium weight wine that has cocoa, cassis, dark fruits,(currant, black cherry). Nicely balanced, and decent finish. Nothing negative. Dink now. This is Cabernet, and a damn good one at that.
Good balance, soft tannins and good fruit. Not great but a very good wine for the price.
A great value and an excellent drinking supplement to any meal, or among friends simply for drinking. Delish.
Intense structure and very long finish. Full bodied and oaked just right lending milk chocolate truffle with a couple specks red pepper and a speck of white, mellower pepper.
Very good! Very smooth!
Not bad, maintains a balanced and natural taste. Great nose with a lot of oak. Nice mix of dry and sweet. A little amount of cherries and a good fruit forwardness balanced by decent leathery secondary tastes.
External Reviews for Louis M. Martini Cabernet Sauvignon St. Helena Napa Valley Reserve
This is one of the first wines produced after Gallo purchased the old Martini warhorse the previous year. It’s also one of the first wines to be made in the new “micro-winery” that Gallo had installed within the walls of the old winery.What came out of this new facility which includes expensive, state-of-the-art equipment is perhaps one of the best Cabernet Sauvignons for the price made in the Napa Valley in a long while. The blend was made of grapes from all over the valley, including Martini/Gallo’s own Chiles Valley vineyard, and from Yountville, Rutherford, St. Helena, Calistoga and Pope Valley. Ninety percent of the fruit was de-stemmed whole berry and not crushed. It’s very well balanced, with gorgeous wild cherry fruit and a round, smooth texture. It’ll age, too, perhaps for as much as 15 years. Only Gallo, which made 50,000 cases of this wine, could afford to produce a wine of this caliber at this price.The wine spent a year in oak, including 40 percent new French as well as some wood from the U.S. and Hungary. The listed alcohol is 14.2 percent.
Winemaker Notes - The 1st Martini small lot wines were made by Louis P. Martini back in 1968. Lot 1 is structurally dense and complex and was crafted with the intent of capturing the essence of Napa Valley's diverse terroir. These wines are a tribute to our heritage, a window into our future, and represent our unwavering commitment to producing the best Cabernet Sauvignons.
A blockbuster of a wine using grapes from some of the best lots available for growing Cabernet Sauvignon. Very Limited.
Wine Advocate ReviewThe 2003 Cabernet Sauvignon Monte Rosso reveals a dense ruby/purple color and a big, sweet nose of licorice, black currants, cherries, loamy soil, and tobacco. The wine is medium to full-bodied, moderately tannic, rich, long, and impressively structured. It is accessible now but should hit its peak in about 5-6 years and last for at least two decades. Drink 2011 - 2026 $85.Wine Tasting NotesThis bold Cabernet Sauvignon is a stunning example of just how special the Monte Rosso vineyard is. On the nose, the soul of Monte Rosso expresses itself with a display of generous fruit and signature earthy undertones. On the palate, magnificent and complex layers of dried cherries, tobacco, leather and earth tones are harnessed by generous expressions of oak. Its a firm and well-structured wine worthy of a space in the finest wine cellars across the country.
The grapes were harvested at optimal ripeness during September and October, then de-stemmed but not crushed upon arrival at the winery, leaving 20% - 30% whole berries in the fermenter. This process retains the grape's varietal character and minimizes bitter tannin extraction in the wine. Extended skin contact occurred for an average of 8–10 days for maximum extraction of color and flavor. A variety of yeast strains were used to ensure the development of desired flavor and aroma characteristics and 100% of the wine completed malolactic fermentation. Racking took place every 4-6 months with topping every six weeks. Varietal Content: 89% Cabernet Sauvignon, 5% Syrah, 4% Merlot, 1% Petit Verdot, 1% Cabernet Franc Appellation: Sonoma County Titratable Acidity: 0.62g/100ml pH: 3.73 Alcohol Level: 13.8%
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