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 [Wine Spies: Today's Deal] Galante Vineyards 2004 Blackjack Pasture Estate Cabernet Sauvignon: Rather, I found sandalwood, oak, cherry, currant and rose. This is an aromatic wine that’s not afraid to boast about its character.

 [Anything Wine] Washington DC International Wine Festival Review: 2002 Elivette Reserve [ 81% Cabernet, 12% Merlot, 7% Cabernet Franc; 80% New French Oak, 1870 cases] - cocoa, dark black fruit, dusty tannins, green bean, pepperoni, this was a fabulous wine not sure about the QPR since it retails for around $125 but it still rocked

 [dodtracker.com New Deals Feed] [Wines Til Sold Out] Trefethen Vineyards Oak Knoll District Napa ...: The Wine: Deep ruby in color, this complex Cabernet Sauvignon exhibits luxurious nose of blackberry, black cherry, plum, black currant, black pepper, cola nut, and chocolate with a hint of black pepper and olive.

[Winorama] Cabernet at the Crossroads: Not sure why it was called that, I must not have been paying attention, but I do know that I felt on home ground getting back to that superior and most noble of grapes - Cabernet Sauvignon. This tasting amply illustrates how good the Yarra Valley can be at producing great Cabernet, and indeed I feel it is the regions best red grape, yet it’s such a shame there are not more producers.

 [logabottle.com recent wine] Quilceda Creek 2003 Cabernet Sauvignon (NWCellar): oak less than br/ greater than Finish: Supple lush reminiscent of liquid velvet ecapsulate the palette less than br/ greater than Nose: Chocolate, tobacco,Black cherry, blackberry less than br/ greater than Appearance: Rich, Bold, .

 [Wine Musings] International Food & Wine Festival - 2008: First off - this wine is a killer wine.  One of the top rated wines in the world - both kosher and not.  That said this wine is a winner and can be cellared for quite a long time.  The color on this magnificent Sauterne is golden and deep.  The nose on this super concentrated wine is filled with honey, cooked fruit, lychees, and apricots along with spice and oak.  The mouth on this full bodied wine is quite insane, it is almost creamy in nature.   The wine hits you first with the carryover honeysuckle, cooked fruit, and spice.  But the structure and acidity is what makes this a wine and not a syrupy mess.  What a wine.  The wine has a super concentrated finish of acid and fruit and a lingering affect on your mouth that is sure to please everyone at the table.

 [Liquorama] Two 90+ Rated Wines Under $10 at Liquorama: The wine was aged for 18 months in American oak, 20% new. Loaded with glass-coating glycerin leading to a splendid bouquet of cedar, vanilla, spice box, blueberry, black raspberry, and licorice, this Shiraz is opulent and full-bodied on the palate.

 [napacabs.com Wine Blog] New Wines at NapaCabs.com: The continued addition of fruit from hillside vineyards and the blending of Merlot, Cabernet Franc and Petit Verdot with the Cabernet Sauvignon is responsible for the well integrated...

 [The Boutique Wine Lovers Blog] The alphabet of Boutique Wineries - J: Delightful notes of fruits of the forest, mulberry, blackberry and dark cherry. Has a strong backbone of fresh cut oak and a delicious minty chocolate note through the mid palate.

 [The B-Town (Burien) Blog] Eastern Washington Wines, Dr. Kimball Contant & The Fugitives And ...: Flavors of ripe cherry, blackberry, oak and pencil shavings add character to the mid palate. Elegant tannins carry notes of citrus on the back-palate to a clean and lingering finish.

 [Wine Musings] Recanati Winery: Lewis was a highly accomplished chef before he turned his sights unto wine making - and his wines are a image of his tastes.  They are not the California power houses, with exception to maybe the Special Reserve and Shiraz.  That is not to say the wines are lacking - wine is not all about noise and attention grabbing oak.  It is about balance - and all of Lewis's wines are complex with balance and just enough show to tell you they are there - without stealing the show of what is going on in your palate.  Even in the vineyards Lewis is of the opinion that the vines need not be managed to give out more fruit or that jammy flavor that seems to be popping up more and more in wine.  Lewis's vineyards are an envy of many a wine maker, and Lewis makes sure that just like his wine - the vineyards are not managed, but instead - kept to bring out the vines true and real potential.

 [Gabe's View] Martin & Weyrich - 2003 Cabernets: It’s clear that the Sangiovese blended in really helps balance this wine and make it very approachable. This wine works very well with pasta and red sauce as well as fairly strong cheeses.

[Vinoté Wine Cellar Notes] More Good Drops: Jacobs Creek Reserve Cabernet Sauvignon 2005 Dark dense purple, blackberry and toasty oak bouquet, big rich full bodied wine, loads of ripe tannins still apparent, powerful and complex, should continue to develop for some time, about $19.95 in NZ.

 [Woot Wine! - One Week, One Wine] Pedroncelli Quartet - $39.99: There’s a 2005 Sangiovese, grown on Pedroncelli’s hillside vineyards, with a full-flavored, medium-bodied array of cherry and berry flavors. Then there’s the classic Dry Creek Valley character of your 2005 Mother Clone Zinfandel.

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