Full bodied, dark and inky. Nice spicy and floral aromas. Very luxurious mouthfeel. Dark fruit, graphite, cardamom, roasted coffee beans. In compartment to other 2016 Napa Cabs I’ve tried of this dignity I would hold on to this a few more years if I could. — 15 days ago
On the nose I was worried about the oak. But honestly? This s*#t’s delicious. I don’t have much Rombauer experience aside from hearing wine hipsters disparage it. Maybe it’s changing stylistically because this had a really cool mellow feel to it. Very silky, very stone fruit, and a graceful Werther’s without the sweetness finish. Honestly I think I just drank it too young. Like in a few years the oak is gonna meld in nicely. I recommend this with anything involving cheese. Any cheese. Cheap cheese, fancy cheese. Any cheese. I can’t stop saying cheese. Cheese. And wine. Happy Friday everyone. — 17 days ago
Drank in SF with girls Sept 22. Sent by Rob Rich and Coe to hotel — 2 days ago
Nose has ripe black cherry, menthol, few day old chocolate cake, blueberry jam and old cigar box. Initially alcohol makes itself known, but diminishing with air.
Palate has dried blackberries, dehydrated sweet cherry, over-ripe black cherry, dark chocolate covered espresso beans, faint cedar with medium tannins, long finish. A great wine but more air desired as improvements are noted.
Decanted 2H, then double-decant for service; notes at 4H open.
Second bottle of almost a case of old BV GdL from a very trusted local source, no disappointing. Many more bottles to go on this stellar vintage. 😉
A great paring to Ribeye from Allen Bros. topped with truffle butter. — 23 days ago
What better than drinking a well rounded full bodied Stags’ Leap here in the bush of South Africa??! Okay, got it. No deer here but antilope. But they can sure leap! As this wine did to me 😁. Really enjoyed it. Very rich with the fairly heavy oak foot print fully integrated with the dark red and blue fruit giving it an intriguing ride and a desiring finish for more. — 19 days ago