Ghost Pines Cabernet Sauvignon 2010 Wine Review

Ghost Pines Cabernet Sauvignon 2010
Ghost Pines Cabernet Sauvignon 2010
Ghost Pines Cabernet Sauvignon 2010
Napa County Sonoma County, United States
Community Score: 4.5/5
Community Reviews: 2
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Product #: 135376

Price: $19.95
Alcohol: 13.9%
Drink: 2013-2016
Sweetness: Dry
Bottle size: 750 ml
Wine Type: Red Wine

Winery: Ghost Pines
Agent: E&J Gallo Winery Canada Ltd.
More Vintages: 2008  2007  2008  Add New Vintage 
Natalie's Score: 90/100

Loaded with black fruit and some toasty oak on the nose. Full-bodied and luscious on the palate, with mouth-watering blackberries and some smoke. Try it with a rare steak.

This was reviewed August 17, 2013 by

More Wine Reviews and Ratings

Heather Wall CS; WSET Certified rated this wine as 91/100 with the following review:

In one word - Juicy. This blended Napa and Sonoma Cabernet Sauvignon is full-bodied, deep ruby and full of warm California sunshine. Scrumptious blackberry, plum, cherry, toasted oak, vanilla, warm spice. Some tannin but structured. Would love to try this wine a year from now and compare. Prime rib, grilled steak, semi-sweet chocolate. Decant 30+ minutes as this wine only got better as it warmed in the glass.
Sourcing from both the Napa and Sonoma appellations allows our winemaker to blend a wine which accentuates the best of what each region has to offer. Napa County Cabernet provides lush, jammy, ripe fruit flavors to the blend in a very free-spirited yet elegant manner. The Sonoma County Cabernet adds fresh red and black fruit flavors along with a strong, disciplined structural foundation. The result is our 2008 Ghost Pines Cabernet Sauvignon, which displays aromas of dark fruit jam, sweet nuts, and black pepper that combine with dark berry fruit flavors. The palate is dense and chewy without being overly astringent.

The grapes for the 2008 Ghost Pines Cabernet Sauvignon were gently delivered in whole berries to the fermentor, eliminating harsh bitterness while maximizing fresh fruit character. Upon arrival, the grapes were inoculated with Bordeaux and D254 yeast strains, optimal for fermentation of Cabernet Sauvignon. Fermentation temperatures did not exceed 88°F and produced a clean, expressive Cabernet Sauvignon character.

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