Louis M. Martini Cabernet Sauvignon 2014 Wine Review
Louis M. Martini Cabernet Sauvignon 2014
Sonoma County, California, United States
Community Reviews: 5
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(EXPIRES March 1, 2020)
Bottle size: 750 ml
Natalie's Score: 90/100
A full-bodied, juicy Californian red wine made from the classic Cabernet grape from a well-respected producer. Aromas of cassis and black currant and toast. Pair with a rare steak.
Best Beef Wine
This Louis M. Martini Cabernet Sauvignon 2014 was reviewed on July 4, 2018 by Natalie MacLean
More Vintages: 2017 2016 2013 2012 2011
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Reviews and Ratings
|Douglas McMillan rated this wine as 94/100 with the following review:|
Black cherry, blueberry, cedar brush, graphite, earthiness, and baking spices on the nose. Powerful, but not overbearing. On the palate, mouthwatering acidity, silky tannins, and loads of dark fruit.There's blackberry, cassis, blueberry, and more. This wine screams for rare red meat, perhaps a rare barbecued beef tenderloin. I hope the vintners and agents aren't reading this because this wine would be worth double the price.
|Jane Staples - Certified Sommelier rated this wine as 89/100 with the following review:|
Excellent value in this full-bodied Sonoma County California Cab Sauv. Lovely ripe blackcurrant aromas blossom into more dark berries, mint, herbs, bell pepper and toasted oak on the rich palate. Enjoy with your next beef fajitas. Grab a couple of bottles at the currant discounted price.
Tasted Feb. 2017
|Monique Sosa - Accredited Sommelier rated this wine as 88/100 with the following review:|
Spice, mocha, stewed berries and a touch earthy underbrush dominate the nose, while off-dry-esque ripe jammy berry fruit and anise dominate the flavours. This heavy robust California Caberbet Sauvignon shows a moderate acidity with young grippy tannins, a rich mouthfeel and a long spice finish. Enjoy with braised beef and polenta. Tasted November 2016 - @sommsosa / bespoketastings.ca
|Pamela Chiles rated this wine as 88/100 with the following review:|
Heaps of very ripe black cherry, blackberry/cassis and a hint of spice at play on the nose and repeated on the palate along with a smidge of licorice and leather. Thankfully there is enough acidity woven through and some grippy tannins for palate relief. This will pair well with many robust beef dishes.
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