Jason Brater

9.2

Loved this. Red raspberry, red cherries, plums. A dash of cocoa powder and some tobacco notes. Spicy black pepper and some smooth tannins that dry your mouth. Really loving this. — 5 years ago

with Heather

Somm David T

Independent Sommelier/Wine Educator

9.5

Joseph Phelps Party. Starting off with the 89 Insignia from 6L.

Notes of stewed fruits; blackberries, dark cherries, rhubarb, cherries & strawberries. Cola liqueur, steeped tea, limestone minerals, well softened and layered baking spices, menthol, dry herbs, underbrush with withering & fresh bright red & dark florals.

The palate shows similar stewed & baked fruits of; blackberries, dark cherries, rhubarb, cherries, strawberries. Cola liqueur, steep tea, limestone minerals, well softened and layered baking spices, menthol, dry herbs, dry top soil, dry rock powder, old to & leather underbrush with withering & fresh bright red & dark florals. Beautiful acidity and a well balanced finish that persists with some dark spice heat.

Photos of, the Phelps party and food spread. — 6 years ago

Jake Hajer

9.1

PBNJ, cocoa powder, blue and black fruits, capers, licorice. Medium light body. A little big for Oregon. Very nice. — 7 years ago

Ken Z

9.3

Nose with more earthy notes than the Renieri, more reminiscent of brunello. Black cherry, leather and tar also evident on the nose. Rich black cherry and cocoa powder mixed with earth, backed by firm tannins. Full body. Long finish with dark fruits and tar notes. Let this age a few more years.

4/22/9/4/4+ 50 = 93 pts — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

On the nose, ripe, ruby, fruits of; mulberry, blackberries, black raspberries, black plum, plum, black cherries, blueberries & creamy raspberries. Vanilla, hints of sweet tarriness, black licorice, whiff of spice, soft understated limestone minerals & crushed rock powder, fruity black tea, hint of fresh herbaceousness, rich, black turned earth, fresh dark floral bouquet and fields of lavender & violets.

The body is rich, ripe & full. The tannins are a little sticky but well softened, round and a touch chewy. The structure, tension, length, balance, tension and balance are very close to perfect and harmonious. Fruits are; mulberry, huckleberry, blackberries, black raspberries, black plum, plum, black cherries & creamy raspberries. Vanilla, hints of sweet tarriness, black licorice, whiff of spice, soft understated limestone minerals & crushed rock powder, fruity black tea, hint of fresh herbaceousness, rich, black turned earth, fresh dark floral bouquet and fields of lavender & violets. The acidity is round and rains like a waterfall perfectly over the palate. The very long, ruby, rich, well balance lasts minutes and is absolutely heavenly. Gorgeous, elegant, stunning wine.

Photos of; the vertical tasting we attended of all Hendricks Cabernets; 04, 05, 09 & 12 at the time w/ one of our favorite paintings in the background, Charles Hendricks working in the cellar, very old rootstock from the Stag’s Leap Vineyard where the fruit to make this wine normally comes from and a wide shot of the Stag’s Leap Vineyard.

Producer notes and history...Hendricks Cabernet Sauvignon is consistently sourced from a few of Napa Valley’s finest vineyards. In those near perfect vintages, Charles only makes a small production wine of around 250-300 cases. Charles only produces it when he has exception fruit. He’s made Hendricks Cabernet in; 2004, 2005, 2009, 2012 & 2014. Notice he didn’t make Hendricks Cabernet in a great vintage year like 2013. He wasn’t happy enough with his fruit in 2013 to put his name on it. That says a lot and maybe all you need to know about his standard for quality. I do know what wine his 13 fruit made as I’ve had and it’s an unbelievable wine for far less money.

Charles also makes a fantastic Pinot Noir from the Santa Lucia Highlands that is really quite amazing. Especially, if you give it 5 or 6 years in bottle. All his wines are sold exclusively through the Hope & Grace tasting room in Yountville as he is also the Hope & Grace Winemaker.

Charles graduated in 1982 from UC Davis in viticulture. He was also able to tailor his own curriculum and was one of the earliest to integrate winemaking and viticulture course work. Having knowledge of both viticulture and enology forms the basis for his well-rounded winemaking.

Over the years Charles has worked in both Napa and Sonoma Counties, gaining hands on experience in all aspects of winemaking. He has a strong reputation for excellence. In his career, he’s been a consulting winemaker for many wineries; Viader, Barnett Vineyards, Paoletti Vineyards, Regusci Winery, James Cole, T-Vine and Tamayo family Vineyard.

I asked Charles, “how does he make wines that are amazingly good in their youth but will age effortlessly for 15-20 years?” His answer was simply this, “its not that hard, you just have to know the perfect time to harvest fruit.” I would agree with that to a degree. But, you also have to know how to gently guide fruit onto it’s path into the barrel and not get in the wine’s way or overwork the process. — 7 years ago

Matt Trader

9.2

Pick up the last one of these sometime last year for the particular vintage. First time trying this was the 2010, and the 2012 did not disappoint as well. Bright red and dark plum notes, delicious red apple, cocoa powder, and sweet mocha undertones. Racy and delicately structured tannins thoughout, and vibrancy that'll make this bottle age swimmingly. Drinking nicely now, however if you pair it with food, you'll find a pairing that melds perfectly into your cuisine, which is what you want. Can't wait for new vintages!

$44.99 — 9 years ago

Cynthia Langstaff

8.9

2011 vintage on April 24 @ HdV. Dried chile powder on nose and tongue. Very distinctive @ front then fades to cherry in moderate linger. This vintage the only one which was only 10% merlot. — 9 years ago

with David

Christine Havens

9.0

The Jolie-Laide Trousseau Gris 2014 has the most beguiling, sparkly salmon robe—something not at all apparent from the packaging. I think that makes pouring it a lovely and surprising experience. While the nose is not overtly expressive, I adore the texture of this orange wine, thanks in part to skin contact during a prolonged cold soak, it has marvelous apricot pit notes interspersed with hibiscus flowers, and fine minerality, like talcum powder and a pinch of spice. The finish is extraordinarily long. — 10 years ago

Rebecca Hopkins

PR Folio Fine Wine Partners

9.8

Outstanding vintage w amazing complex aromas of subtle roses fresh leather spice cocoa powder. Tannins are silky acidity still mouthwatering and bright. 12.6% alc and incredibly balanced. Still adecade + ahead of it — 11 years ago

Jonathan Wood

9.8

Does it get any better than a keg of Bordelet? — 12 years ago

Dawn E.

9.2

Last bottle! Rated previously!
Such a delicious wine! I have thoroughly enjoyed sampling this over the past few years. Just a little different at every stage! ☺️
BlackBerry, Blueberry, plum, vanilla, cocoa powder, molasses, and smoke ( characteristic I love)! — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

As a Sommelier, it’s interesting to read professional reviews. Something you need to keep up on for what consumers will be looking to buy.

As someone who attends a lot of tastings, you get to get to do your own comparisons. For me, a lot of Bordeaux. It’s my true love. I’ve been to Bordeaux eleven times. Two of them En Premiers.

When I tasted this so called critically difficult/bad vintage from Chateau Belle-Vue, I saw its potential and wasn’t wrong. Now, eleven years later, this wine is singing. While the critics haven’t tasted this wine as recently as this year, they would tell you this wine was average. It is anything but! If I put this wine in a blind tasting, I am confident many would call higher end Napa Cabernet and this is a Bordeaux producer from an ancillary region, under the radar known producer and a difficult vintage.

If I’ve learned anything about wine, it’s in all difficult vintages anywhere, there are producers who still make good wine. This one is magic for around $20 upon release. I’ve had $100 a bottle plus Bordeaux and Napa Cabernet that weren’t this good.

The nose shows, ripe, earthy fruits of; blackberries, black raspberries, black plum, dark cherries, creamy raspberries on the glass edges, some blueberries & boysenberries and baked plum. Rich, forest floor, steeped black tea, used coffee grounds, limestone minerals, crushed, dry, rock powder, black licorice, hints of herbaceous notes, touch of mushroom, purple flowers, violets and faint lavender.

The body is full, round and lush. The structure, tension, length and balance are harmonious. The tannins are dark, round, soft, velvety and slightly tarry. Ripe, earthy fruits of; blackberries, black raspberries, black plum, dark cherries, creamy raspberries on the glass edges, some blueberries & boysenberries and baked plum. Rich, forest floor, steeped black tea, used coffee grounds, tarry notes, limestone minerals, crushed, dry, rock powder, dry top soil & clay, black licorice, dark cocoa powder, cinnamon, dark spice, some vanilla, hints of herbaceous notes, touch of mushroom, graphite, burnt charcoal, suede leather, pipe tobacco, purple flowers, violets, dark red florals and faint lavender. The acidy round & beautiful. The finish is; ripe, ruby, lush, elegant, well balanced between fruit & earth and persistent for minutes.

The well know professional critics would tell you this wine is old or late. I will tell you, from my storage, it’s has another 7-10 years of life ahead of it.

Have it with a good butchered Ribeye (not store bought) seasoned with coarse ground garlic salt & pepper.

Photos of, a modest Chateau Belle-Vue, the beautiful backside of the chateau, barrel cellar and Estate vines.
— 6 years ago

Charlie Tapp

9.1

The first day this one was in a really weird place. Typical mint, but with a strand of cough syrup running through. Day 2 it blew off and was back to the red fruit, cocoa powder, mint combination I know and love. I saved one glass and let it evolve over the course of the last week. Still going strong -- cherry cola, menthol and a bit maderized. It's a shame Heitz sold this vineyard to Staglin.... — 8 years ago

R. Addison Wehrfritz

9.0

Big Sky Brewing Co. Powder Hound Winter Ale — 8 years ago

with Melissa

Somm David T

Independent Sommelier/Wine Educator

9.3

Lots of muted fruits and barrel toast/baking spices on the nose. Medium + tannins & medium acid. Black plum, plum, blackberries, dark cherries, black raspberries, cocoa powder, cinnamon, nutmeg, clove, light vanilla dark chocolate, anise, violets, rich volcanic minerals, crushed rocks, medium leather, barrel shavings. It's still a big wine but drinking nicely today. Better to wait 10 plus years. Nice pair with the smoked duck. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

The 13 is starting to soften a bit. I have a case of this and I generally do not buy more than six bottles of most wines. Just too much good wine to own. However, this has all the making of a superstar. The concentration is incredible. All beautiful dark ripe fruit, beautiful tannins and acidity. Mid red fruits pull up the rear. Nice leather, underbrush, cocoa powder, soft rich minerals and a polished long finish. This could easily end up being the best Napa Cabernet they've made. Exceeding some of their older Insignia's. Can't wait to open this in 10-15 years. — 8 years ago

Christy Canterbury MW

Master of Wine

9.1

Mulberries and blackberries. Damp earth. Vague dusting of cocoa powder on the finish. Impressively strong, medium-plus finish. Superb value. — 10 years ago

William Hughes

9.1

Grippy tannins and cherry with mocha powder. Delicious with a variety of food — 10 years ago

Sara Rivera

9.7

Really yummy! Armin also enjoyed — 11 years ago

John W

9.2

Deep ruby coloration. On the nose, forest floor, anise, currant, earthy, spice. On the palate, currant, anise, cocoa powder. Soft cocoa powder finish. — 5 years ago

Severn Goodwin

9.1

Nose has ripe plum, ripe blackberry, black currant, mashed black cherry, crunchy dry leaves, moist soil and mild cedar notes.

Palate has tart plum, blackberries from a heavily rainy grow season (not concentrated), dried cranberry, dried cherry, leather, touch of cocoa powder and (light) anise/licorice. Tannins are still making themselves known, but not obtrusive.

Young bottle, future bottles may be 2021-23 in hopes of more palate concentration. A lovely producer whose entire lineup is worthy of your attention. A solid wine for the vintage, embrace and be happy.

(Likely better scoring at an 8th or 10th year birthday.) — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

8.9

For me, the Joseph Phelps Pinots have improved over the last 5 years. The 2011 vintage overall in Sonoma/Napa is far from my favorite. The growning season was simply not that good (too cool) and Joseph Phelps was still finding their way with their Pinots. This drinks easy and smooth but, nothing about it really stands out on the palate.

On the nose, sweet, dark cherries, strawberries, cherries, black cherries, touch of blackberries and wafting blueberry notes. Light vanilla & cinnamon, black cherry cola. dark, rich sweet soil, hint of smoke/savory meat, limestone, dry crushed rock powder, black tea and dark fresh & withering flowers.

The body is medium edging toward full. It’s round, ripe and lush. It’s a good time to open your 11 JP Pinots and drink up. Their 11 Pinots aren’t waning but, not going to improve. The mid palate also leans a bit. Sweet, dark cherries, strawberries, cherries, black cherries, touch of blackberries, pomegranate,, dry cranberries and wafting blueberry notes. Light vanilla & cinnamon, light medium intensity dark spice, black cherry cola. dark, rich sweet soil, hint of smoke/savory meat, limestone, dry crushed rock powder, black tea and dark fresh & withering flowers. The acidity is beautiful due to the cool climate. The finish is good, balanced, smooth, dances with elegance but doesn’t dazzle. Finishes a little short.

Photos of; their Sonoma Pinot vineyard, Sonoma Visitor Center which, is now closed and a couple shots of their Rutherford tasting room.

Each year since 12, the quality of their Pinots has inched up in quality and are more cellar worthy. — 7 years ago

Steven Lee

9.5

Classic aged wine. Smooth, light mineral and bubblegum feel with back soy and hoisin sauce taste. Abit sweet. Chalky and talcum powder after long decant — 7 years ago

Grant Everett

9.4

Black fruit and cocoa powder — 8 years ago

with Ashleigh

Matt Trader

9.1

Less lively of a nose than the Eola-Amity hills pinot, but complex none the less - cocoa powder, fresh violets, damp gravel dust, and strawberry/rhubarb jam. Pallet reveals round structure and preferred acid, faint reminders of pommard, but much more of the classic Oregon flair - raspberry, cloves, dried lavender, raw mushroom, and a touch out sweet fruit to the finish. Try in 5 more years is what I think.. $45 — 8 years ago

Tom Wood

9.4

Get at it with a knife and fork. Chocolate powder, Black Forest, soy, stout-like tar, licorice and plum jam. Tar-like density on the palate with insane delivery and drive behind it. Tannins have developed an elegance that I was not expecting and it hides its alcohol. Long, long finish on this. — 8 years ago

TheWineStalker

10

Dark brick red but has excellent clarity. Aromas of violets, moss, tar, maple bacon, cocoa powder and strong ethanol. Medium bodied but extremely high in tannin and acidity. Flavors of cran-grape juice, leather and all those other things on the nose. Finished extremely dry and feeing like you just licked a piece of wood. — 9 years ago

Stacy Woods

9.0

Turbid, deeply concentrated, blue black core saturated to a thin garnet rim. Medium plus intensity of ripe fruit, fresh florals, and dried herbs. Black currant dominates with layers of lilac, green bell pepper, cocoa powder, toast, black pepper and graphite. A dry wine with medium plus body, smooth texture, medium acid, refined forward moving astringency, a touch o viscosity, well integrated high alcohol 13.5% throws no heat. Concentrated, mouth filling lilac perfume precedes a long lasting black currant, black pepper finish. Bitterness noted but low. A well balanced, complex wine although a little confusing with Syrah due to the color and concentration of black pepper that lingers on the finish. Classic Bordeaux aromas with ripe but balanced new world styling. — 10 years ago

Chantal Forthun

Winemaker Flowers Vineyard & Winery

9.0

Smells old world, tastes new world. Black pepper, baby powder. Full layered body. — 11 years ago

with Mara

Jessie Loberstein

9.7

Red blend I got at Bevmo and love. — 12 years ago