Name: One Hope Cabernet Sauvignon
Variety: mainly Cabernet Sauvignon with blend of other red grapes
Region: California
Country: USA
Year: 2009
Price: $11.95
Winery Review: WINEMAKER ROB MONDAVI JR. hand-crafted and made from a blend of grapes sourced from select vineyards throughout Napa Valley, Sonoma County, and California's Central Coast in partnership with Rob Mondavi Jr. The dark, ruby red Cabernet Sauvignon is a pleasure for the senses with the aromas of lush black cherry, cassis, and a hint of tobacco. Aged in American and French oak, its complex layers of spice are balanced by soft tannins making it the perfect wine to pair with roasted and grilled meats such as lamb, prime rib, or porterhouse steak.
Ned's Take:
Right away I liked the deep color of the wine. I think that the black cherries and the oak were pretty obvious on the nose and when tasting. The nose wasn't anything special, but I did get a good dose of spices on the taste. They were interesting and calm enough that it didn't attack my palate. Although the flavor was strong, it wasn't dry and had good acid balance. I enjoyed the fact that the smokey/oak taste wasn't overpowering and I could taste other things. The spices were not easy to pick out because it didn't really taste like one specific type. This was made more difficult by the fact that there seem to be at least 100 spices. I would say that it reminded me of oregano with a bit more bite from something like a pepper or mustard seed. I could see how this wine would go well with grilled meat due to the spices. Overall it was a good wine, mainly because of the balance and the spices. Those were the only things that stood out about this wine.
Tasted Without Food
Winery Review: WINEMAKER ROB MONDAVI JR. hand-crafted and made from a blend of grapes sourced from select vineyards throughout Napa Valley, Sonoma County, and California's Central Coast in partnership with Rob Mondavi Jr. The dark, ruby red Cabernet Sauvignon is a pleasure for the senses with the aromas of lush black cherry, cassis, and a hint of tobacco. Aged in American and French oak, its complex layers of spice are balanced by soft tannins making it the perfect wine to pair with roasted and grilled meats such as lamb, prime rib, or porterhouse steak.
Ned's Take:
Right away I liked the deep color of the wine. I think that the black cherries and the oak were pretty obvious on the nose and when tasting. The nose wasn't anything special, but I did get a good dose of spices on the taste. They were interesting and calm enough that it didn't attack my palate. Although the flavor was strong, it wasn't dry and had good acid balance. I enjoyed the fact that the smokey/oak taste wasn't overpowering and I could taste other things. The spices were not easy to pick out because it didn't really taste like one specific type. This was made more difficult by the fact that there seem to be at least 100 spices. I would say that it reminded me of oregano with a bit more bite from something like a pepper or mustard seed. I could see how this wine would go well with grilled meat due to the spices. Overall it was a good wine, mainly because of the balance and the spices. Those were the only things that stood out about this wine.
Tasted Without Food
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