Has anyone had (recently) a Cakebread Cellars 1986 Cabernet Sauvignon (non Rutherford Reserve). Thought I was purchasing the latter but just realized it was the standard Cabernet Sauvignon. Had a few of the Rutherford Reserves over the past year and they were still drinking great. Hoping for the best here. Let me know if anyone has had it within the past few years.
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Seems like this was never widely held – or at least widely held onto. On CellarTracker, the most recent posting is 10 years old. The notes there suggest that this was past its prime a very long time ago.
Thanks. Yes, saw this on CellarTracker. Was hoping someone in this community had a more recent tasting. Thought I was purchasing the ‘86 Rutherford Reserve which is drinking GREAT right now!
I’ve been pleasantly surprised by unheralded 1980s Napa cabs, even if they don’t have notes on Cellartracker. So don’t give up hope.
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Thanks, will post my review after I (hopefully) enjoy!!!
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I am not a Napa Cab expert, but I would highly doubt this wine would still be any good. I have found that, in my limited experience, “regular” Napa Cabs do not age particularly well. I recently consumed a 2014 Mondavi Oakville and it was drinkable but past its prime. I also had a 2007 Grgrich around the same time and the same analysis applies. However, the 2006 Grgrich Yountville drank very nice.
We are going to need to define “”” regular
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I think that is too great a generalization, especially for wines made before Parkerizarion had taken hold in Napa. It will depend on the vintage, grapes used, and the winemaking style. I’ve had multiple bottles of and 1980s early 1990s regular Napa Cabernet recently that drank well (in line with what you would expect for that age). Both 1991 and 1994 Grgrich drank very well recently.
I can’t speak for the 1986 Cakebread though.
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My wife is a 1986 and have bought the Napa Cab a couple times hoping for a good bottle, both times we moved on to something else. Doubt its better now. Good luck tho!
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I hear you…but wines were made much differently back then. Im a 1980 birth-year and have drank a ton of bottles from that vintage, which is not highly regarded. Even lesser or well-known producers have surprised in a great way many, many times. For example, i popped a 1980 Rutherford Hill Napa Cab last week and it was literally FIRE!! Red fruits, cinnamon, with a long acid-filled finish. Unbelievably fresh and drinking so well (Will post a note sooner than later).
If I was a betting man, and this 86 Cakebread was stored ‘decently’…my money is on it over-performing 
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I take all your points, and, again, I am not a Napa Cab expert. Perhaps the older wines are more age worthy.
I’m just saying that I have had “regular” Napa Cabs from top producers - i.e. Mondavi and Grgrich – that were 10 or 15 years old and that were past their prime. When I say “regular” I mean entry level offerings that are under $100. I think the single vineyards warrant a different analysis.
More on point, I had a 2015 Cakebread Cab recently and thought it was at the end of its prime. I think if I had waited until 5 more years passed to drink it, it would have been well past its prime. I could definitely not imagine it lasting another 10 or 20 years.
But just my two cents.
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Thanks. If you can get the Cakebread 1986 Rutherford reserve it is drinking great. Don’t decant. Enjoy the journey. Think the trick was 12.5% alcohol. Think it allowed it to mature at a slower rate. Haven’t checked the standard Napa Cab alcohol level.
I will open this week and report back. Agreed not all are made alike (of course). Checked the alcohol level and it is the same as the Rutherford reserve at 12.5% so I will test my theory this week - keeping optimistic!!!
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I don’t know that the 12.5% can be trusted. With the +/- 1.5% allowed below 14%, lots of wineries put 12.5% on everything every year. The 12.5% was still fine as long as the wine was anywhere between 11% and 14%. This is the same as if they just used table wine and many wineries treated it that way.
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So much this. It’s always amazing how deep into all the countless excruciating details WBers are, but then they say “this Burgundy is 12.5%” and appear to think that is completely literal.
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Thanks for sharing - turns out I have one bottle of Cakebread in my cellar and it’s a 2015 Napa Cab. Guess it’s time!
So finally opened!!! Thought i made a mistake purchasing, but couldn’t be further from reality. Wine is still showing great!!! Wine level is untouched. Use AhSo to open and cork showed absolutely no seepage. Slight bricking on the outer edges but not as much as i expected. Nose was tart cherries on first pour. Acid is very prevalent even on the nose - My mouth was puckering from just the scent and definitely on first sips! Decanted and filtered and then poured back into the bottle to slow the journey down.After 20min the acid subsided slightly but still enough to appear fresh (after 38+ years). Tart cherry subsided on the nose. Some Tannins returning. Fruit is there but on in the back. Definitely more forest floor and some mushrooms. Definitely a hit. Very much enjoyable! Will report more as the journey continues!!! Happy holidays!
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Glad it showed well!