Wine Review: Reynoso Family Vineyards 2005 Cabernet Sauvignon, Alexander Valley

If you have tasted with me before, you likely know I am not a fan of many ‘New World’ style cabernets. ‘In your face with a bat’ oak and tannins, is not a replacement for complexity, and I wish we’d stop confusing the average consumer’s palate thus.

I was pleasantly surprised by this sample of Reynoso’s newly released 2005 Cabernet Sauvignon, especially for the $24 price point. I was also unaware  that the vineyard fruit that produces this cabernet is also sold to well known, high end label Silver Oak for its own release. (The Reynoso’s only keep a small amount of their estate fruit.)

I reviewed the wine both after immediately opening, as well as letting it get some air contact. It improved as expected, but the approachability was present at opening.

Wine Review

To the Eye: Deep violet,  inky purple color

On the Nose: Black fruit,  vanilla, currant, and a hint of bell pepper, leather

In The Mouth: Plush, rich, full, approachable. Plum, black fruit, cocoa/chocolate.)  Tannins present but balanced and elegant. I was pleased the alcohol was a moderate  14%, and moderate use of oak, 35% new French oak.

Pairing: A variety of meats as one expects with Cabernet. I envision a fillet. I generally think of cabernet as a food only wine, but could see myself sipping on this solo on the couch with a fire and a book at the end of the day.

Where to Buy: Online and a variety of distributors, listed on their Facebook Page. $24 (media sample.)

I also spotted on their Facebook page a post saying shipping was included with a case purchase, if you used code “facebook fan.” Not sure when expires, but give it a try.

Recommendation: If you are a Cabernet fan, this is an excellent value for the quality, in a world of California $50-$100+ for cabernet. I found myself pouring a second glass after the review.

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One Response to “Wine Review: Reynoso Family Vineyards 2005 Cabernet Sauvignon, Alexander Valley”

  • Does the ‘In your face with a bat’ problem originate with the over-extraction of tannins from the oak, or is it equally dependent upon the level/strength of tannins extracted from the fruit? More of the Cabernet Sauvignons that I find approachable are from a particular grower or estate vineyard in a single AVA, while I otherwise do feel batted in the face by many others. As AVAs perform in this regard, some of the best complexity in Napa comes from the growers on Howell Mountain. In any case, I’ll be sure to look for the Reynoso Family Vineyards, as they probably keep for their own brand the very best of their fruit.

    Thanks for the clarity of your advocacy!

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