WTN: 1994 Simi Reserve Cabernet Sauvignon (Sonoma)

1994 Simi Reserve Cabernet Sauvignon (Sonoma), 13.5%

The is a blend of 91% Cabernet Sauvignon, 7% Cabernet Franc and 2% Petite Verdot.

We've been on a bit of a Cali-Cab kick lately, so this was chosen to accompany some grilled Dijon marinated loin lamb chops and fresh greens from the garden. Decanted for about an hour. Initially there were some swampy aromas, but they quickly blew off. The vibrant color belies the age of this wine and there is only the slightest fade at the rim. Black current and a touch of leather. Smooth dusty tannins lead to a long smooth finish. The mid-palate comes up a bit short and it has a lighter body than I preger in my Cab...perhaps showing its' age?. Whatever oak may have been present in the wine's youth is now fully integrated. Definitely a sleeker (not spoofed) style of Cabernet that can be enjoyed with a meal.
If I had more of this I would drink them over the next few years, but alas this was my last/only bottle.

[Robin Garr]

If I had more of this I would drink them over the next few years, but alas this was my last/only bottle.

Don't you just hate it when that happens!?

Bill, I just had to chime in, even without recent TNs on the Simi, to thank you for a note that reminded me of how good older CalCabs can be, and not just "trophies."

Robin,
I hardly drink any Cabs with less than 8 years of age on them. The exceptions being store tastings and off-lines. I prefer them with a touch of "bottle sweetness" as some old timers are fond of saying.
Every time I drink really aged Cabs, I recall a day perhaps 4 years ago.
Phone rings on a Friday afternoon, and it is a friend who says: "If you and NJ aren't busy tonight perhaps I can come over and I'll bring some steaks (he is a chef with access to some wonderful beef) we can grill and a bottle of wine".
"Sure, that would be great"
Well, to make a long boring story short, he shows up with the cow and a bottle that he had just won at auction when a local restaurant went out of business after the owners death. It was a 1974 Heitz Martha's that had been perfectly stored since release. I'll never forget the generosity of a friend and the truly memorable wine.
'Winger

I also tend to age my cabs before drinking them, and have a similar story re: an older bottle of Heitz. Back in 2000, a friend gave me a bottle of 1973 Heitz Martha's Vineyard Cab. We opened that bottle few months later, and were enthralled by its dark, soft loveliness. We remember it as drinking dark liquid velvet.

-- Clark

Bill and Clark: From your notes it seems that moderately long aging will allow the oak to integrate better. I tried a Cab this weekend (Elizabeth Spencer 2004 Napa Valley) that had really luscious black fruit but a lot of oak. My main worry is the tannins are pretty soft, so...I'm thinking five years.

I also tried a Library Vertical of Beringer "Quarry Vineyard" Cabs today in St. Helena. The 1998, 9 years from vintage, was stunning-rich (but by no means "jammy"), black and red fruit (blackberry, cassis, plum-but not prune), some savory notes, tobacco, tons of excellent mouthwatering acidity. The 1998 was worth the wait! (The 1997 was leaner but still interesting, and I didn't care that much for the 1999).

Patience. I need to learn patience.

Well, to make a long boring story short, he shows up with the cow and a bottle that he had just won at auction when a local restaurant went out of business after the owners death. It was a 1974 Heitz Martha's that had been perfectly stored since release. I'll never forget the generosity of a friend and the truly memorable wine.
'Winger

Wow! I need to find me some friends like that. Mine tend to show up with a package of Oscar-Meyer Bologna and a bottle of Yellowtail

Mark Lipton

[Jenise]

Patience. I need to learn patience.

The more bottles you own, the more patient you get. Keep shopping!

People express amazement about my irrational collecting! I just smile and say that my cellar will be a lot better in ten years.