2005 Schrader Cellars, T6 Beckstoffer To Kalon Vineyard Cabernet Sauvignon, Napa Valley, Bottle (750ml)
Price On Request
97RP97WS
Critic key
RP = Robert ParkerWS = Wine Spectator
- Rating
- RP97/WS97
- Producer
- Schrader
- Vintage
- 2005
- Region
- California
- Appellation
- Oakville
- Country
- United States
- Format
- Bottle
- Volume
- 750mL
- ABV
- 14.7
- Type
- Still
- Color
- Red
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Product Description
RP97 "The 2005 Cabernet Sauvignon T6 is 100% Clone 6, came in at 14.7% alcohol, and was aged in 100% new Darnajou barrels. It reveals a different character, with notes of charcoal and espresso roast, white chocolate, new saddle leather and a meaty, dense, full-bodied mouthfeel. This is spectacular and terrific stuff. After the RBS, this is probably the most evolved of these five cuvées, although I kept going back to the CCS, which has a hauntingly perfect bouquet." RP Jun 2015
Schrader, T6 Beckstoffer To Kalon Vineyard Cabernet Sauvignon, Oakville
"As long-time readers realize, the Schrader project is a clonal micro-terroir look at different clones of Cabernet Sauvignon from the famous Beckstoffer To Kalon Vineyard in Oakville. The consulting winemaker from the beginning of this project has been Thomas Rivers Brown. The year 2005 marked the first vintage made at one of his other client’s wineries, Outpost. The fascinating thing is, these wines taste young, with 30-40 years of aging potential! The differences are likely to become more apparent with cellaring. Not to my surprise, their 2005s tasted like 3- or 4-year-old wines, all incredibly impressive, and all a treat to drink even now. That said, all of them have three decades or more cellaring potential."
Schrader, T6 Beckstoffer To Kalon Vineyard Cabernet Sauvignon, Oakville
"As long-time readers realize, the Schrader project is a clonal micro-terroir look at different clones of Cabernet Sauvignon from the famous Beckstoffer To Kalon Vineyard in Oakville. The consulting winemaker from the beginning of this project has been Thomas Rivers Brown. The year 2005 marked the first vintage made at one of his other client’s wineries, Outpost. The fascinating thing is, these wines taste young, with 30-40 years of aging potential! The differences are likely to become more apparent with cellaring. Not to my surprise, their 2005s tasted like 3- or 4-year-old wines, all incredibly impressive, and all a treat to drink even now. That said, all of them have three decades or more cellaring potential."