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94+ points Robert Parker: The backward 2005 Cabernet Sauvignon Reserve Estate (390 cases) reminds me of a hypothetica...Read more...
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RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.
Food Pairings for Plumpjack Cabernet Sauvignon Oakville Reserve
This is one of my favorite Napa Valley Cabernet Sauvignon's. Pours a rich violet color with nice reddish pink hues on the edges. Aromas of dark and light cherries, charred wood, cassis and some black currants. Starts off with plenty of cherry, cassis and currants. Very appealing. In the middle, some chocolate, vanilla and charred wood mix with the bright cherries. On the back end, a very complex taste of cherry, cassis, currants with plenty of chocolate and vanilla and smoked wood. This is a complex and delicious full bodied Cabernet. Leaves a long lasting taste on the palate. This is drinking well now and can age some more as well.
The 2005 PlumpJack Estate Cabernet Sauvignon is the most elegant Cabernet Sauvignon we have released from our Estate! Possessing a smooth lush mouth feel balanced with a wonderful depth of flavors that evolve from the moment you take your first sip all the way through the lingering finish. Primary aromas of black cherry, currants, smoke and lavender are followed by secondary aromas of acacia, chocolate and vanilla. On the palate flavors of chocolate, soy, rose petal and hints of mineral lead to a beautiful lush finish. The tannins are so in balance this can be consumed today or aged for next 10 years
94+ points Robert Parker: The backward 2005 Cabernet Sauvignon Reserve Estate (390 cases) reminds me of a hypothetical blend of a top Pauillac and Napa Cabernet Sauvignon. Notes of creosote, charcoal, black currant liqueur, pain grille, and graphite are all present in this dense purple-colored, rich, full-bodied wine. With moderately high tannin and good acidity, it will benefit from 2-4 years of cellaring, and should keep for three decades.
Aged 19 months in French Oak.
Notes: took place in 75% new French Oak cooperage (predominately Taransaud, Sylvain and Demptos). Malolactic fermentation took place in barrel. The wine was racked 3 times and was in barrel for 19 months.
|Sugar: 25.4 grams per liter||Total Acidity: 0.54 grams per liter|
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