Paul T HB

9.9

Still my favorite 05,, especially out of a magnum, everyone straightened up in their seat once they tasted this after the Ovid which they thought was great, Save the best for last! — 6 years ago

Bret Barker

9.3

Off vintage but who cares? Tignanello is a personal favorite. Took a good hour to open up, this wine tastes surprisingly young. cherry, earthiness some mineral and a little smoke flavor as well. Very good — 7 years ago

Eric Egan

9.5

Another level... Still dense at the core, with steady, attractive bricking: Wonderfully dense nose of blackcurrents, pencil shavings, fine tanned leather, and a hint of woodland floor (fine moss, leaves, and fresh soil after an autumn shower). Velvety tannins and great acidity. Along with the '66 this is one of my all-time favourite Bordeaux vintages. Seems to be keeping up better than the '61s I've had over the last few years!

We drank half of it from the coravin before waxing the top in case the cork had lost too much elasticity to self-seal. I'll have the rest with my brother in a few weeks' time! — 8 years ago

Michelle

9.5

On the lighter side for a cab. Delicious cola, smoke, juicy. Drank 2011 vintage in 2015 — 9 years ago

Jeffrey Lew

9.7

From 83 MGX to this monster. Perfect bottle, perfect cork. This is still an infant. Tobacco smoke, and spice this kept adding weight as it opened up. What a amazing wine and dare I say young. Last bottle I had was more floral this was more primal , both awesome. While the 89 has more finesse this is all torque. Leave alone for another few years or give it a real decant. Amazing. — 9 years ago

Jeramy Brown

8.9

Surprised me on how well it held up. Definitely stored in great conditions. — 9 years ago

Darren Delmore

10

Where do I even begin? I was the winemaker's assistant this vintage for a very stressed and haunted man. David Hirsch didn't believe in air pumps then, and the press that was installed at the winery wasn't quite high enough to press into barrel with Gravity.... So I can honestly claim that I punched down every lot everyday every time, and I hand bucketed every drop of wine in paint buckets out of the press and up into barrel. Still I never got a bottle of the stuff until I bought it recently for 35 off Benchmark. As dangerous and chaotic of a harvest gig it was, the wine now sure tastes worth all the hellfire. — 10 years ago

Mark Turner

8.9

This old girl is still drinking well. Took about 45 minutes to open up after 52 years in the bottle. Drank nicely for about an hour with good expression of flavors then went south fast. — 6 years ago

Paul H

8.9

This wine opened up with what seemed like a cherry Vanilla Coke aroma. This may be off because the wine was a little warmer than what I like and I am not sure what effect that may have had on the aroma. We actually asked for a wine chiller to cool it down a bit before we drank. It is a Florida thing because of the heat. Drank pretty nicely with cherry and a slight licorice finish. It was rather smooth and should be a nice restaurant go to in the next few years. #stagsleapwinecellars #artemis #napavalley #cabernetsaugvinon #AtlanticBeach #Ocean60 — 6 years ago

with Kim

Justin Hansohn

9.5

There are these moments in recorded music where something gets reissued today from like the 70s or 80s on a crisp new vinyl press. Nobody's seen the original because it's so damn rare. And the recording just fucking bumps so hard and the soul of the music is so deep, from the ages when synths and sample banks were too far off to care about. Ya, this. This is the one. Don't be afraid to drink this today. You will be rewarded with soul. It will be difficult to return to trap hats and people with no talent feeding you meaningless poetic dribble. And my apologies to Amass, we put you up against this. Unfortunately this wine won in the end by a long shot and the 30 chefs in your kitchen were all slain by 3 generations of farmers working side by side. — 8 years ago

with Taylor

Jim Westby

9.6

2001 vintage. Elegant wine with French truck stop cuisine (lamb sausage on baguette with spicy mayonnaise). You won't get a match (or even the full taste of the wine) from anything in France, California, or Italy. The Rioja Alta stands up to and shines with this kind of food. — 8 years ago

with Gary

Joseph C Burke

9.1

Dark red, nose of cassis, BlackBerry & raspberry jam, hint of eucalyptus; black fruits, plums and cassis on palate, hint of licorice/iodine in the finish, les fruity now than in youth, drink up. — 9 years ago

Meaghan Nolan

10

Woodsy with brighter fruit like strawberry. Some tannins. Opened up a lot in the glass. — 10 years ago

Jimmy Vo

9.3

Big and bold ... very tight to start but opened up quite well .... had to drink some Cali cab while in Tokyo — 6 years ago

Matthew Denci

9.3

Heitz has still got it baby, 1998 Napa cab standing up nicely at 18 years old. The color is only just showing signs of age. The nose is full of mint and lamb. In a strange spot since its not especially lush or fruity and yet hasn't fully developed the tertiary notes you would expect. But has the bones to go longer still. — 8 years ago

Collin Moody

9.4

Another one. In good condition even if the cork was impossible. Opened up well as it shed all the meaty, coffee age to be a elegant and assertive speaker. — 8 years ago

with Andie

Steve Shepherd

9.1

Excellant with ahi tuna served at Cetrella in Los Altos. — 8 years ago

N M

9.2

Needed about 2.5 hours in decanter to open up. Could use more time in bottle. A classic big, bold, chewy California Cab. — 9 years ago

David Landrum

9.2

'79 5th growth. 5th element. Tons of life left, fill up in the neck. Old apples, pipe tobacco, raspberries. #Maturewinerules — 9 years ago

Marshall Parrish

9.3

Really opened up after the first hour. Dark fruit, oak, smoke with a big mouthfeel and long finish. Prob should have left it in the bottle 5 more years. — 10 years ago

with Nick and Daidra