2001 Richard Partridge Cabernet Sauvignon - USA, California, Napa Valley (6/11/2009)
WIML92
Tasted June 11, 2009.
Opened and decanted about an hour before serving. Please note that this wine does have some sediment. Dark garnet to purple color in the glass, fairly clear hue throughout. Nose of currants, smoke, berries and cherries. Flavors of plums, berries and cherries. Medium acidity and tannins, medium to full body. Drink over the shorter term. (92 pts.)
That wine brings back memories. I think I bought about 10 of them from Stirling Fine Wine… for about $35 per.
Still sitting on a couple. Looks like it’s time to put one in the queue.
I got mine from the same place, probably about the same time iirc. I’d certainly drink one sometime this year or next and judge for yourself. I think it’s at peak myself.
Opened one of these last night, a little decanting, and then a light chill. With rib eyes and grilled potatoes. Dark purple/red hue. A little lightening at the edges. Thick legs. Spicy nose, also some burnt sugar there. Fennel and anise on the palate. Flavor density is strong 40 seconds or more. [The SO finds it too gooey and shifts back to a St Emilion with her steak] Even though I explain these are the traits of big cabs, and that this when they are good - with grilled red meat. Tannins are all smoothed out. Never had it its youth, and although its quite a qualitatively good wine, I don’t think I’d buy this producer again. I’ve found in Northern Californian wines, that I like the more restrained producers. A good wine for a sit down dinner, but maybe too much oomph for quaffing while standing around a grill. I probably like wines on the more mature side than the prior commenters, but I don’t see any hurry to consume this, if your bottles have been well stored from release.