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BN#422847 |
Benziger
Aroma: The slow ripening and cooler temperatures preserved beautiful fresh fruit aromas of blueberry and, boysenberry. Scents of dark chocolate, coffee, nutmeg, vanilla and black pepper also introduce the wine.
Mouthfeel: This vintage of Tribute really exceeds all other years in sheer enjoyment. The entry of the wine is rich and full with an almost sweetness to it. The tannins engage immediately; layer after layer of velvet, silk and chalk. The finish is round and smooth.
Wine & Spirits
Grown at the Benziger family's estate vineyard, which is farmed under a biodynamic regimen with the help of Alan York, Tribute has become one of Sonoma's top cabernet blends. This vintage has lovely depth of fruit with earthy detail in the flavor and spiciness in the tannin. There's a bright, juicy note to contrast those darker tones. Firm and accessible as a young wine, this will gain breadth with bottle age.
Score: 93.
December
01,
2010.
Wine Enthusiast
Ripe, forward blackberry, cherry, currant and licorice flavors mark this Cabernet-based Bordeaux blend. It's dry, and the tannins are ultrarefined. But there's an astringent feeling that shuts down the palate's appreciation of how good it is. This is a wine you want to cellar for 4-6 years.
Score: 90.
—Steve Heimoff,
December
15,
2010.
All sizes are 750mL unless otherwise noted.
Vintages and ratings subject to change at any time.
All pricing and availability subject to change.
Artwork does not necessarily represent items for sale.
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Kosher
Wine which is produced and bottled under strict supervision and meets all standards to be certified Kosher.
Organic
Wine which is produced using organic practices and is free of all synthetic chemicals, antibiotics, hormones and pesticides.
Biodynamic
Biodynamic designation is regulated by Demeter, an international certification organization. Biodynamic agriculture is based on the view of a farm as a self-contained organism. Certified organic vineyards must meet Demeter"s additional criteria for a period of one year before earning the designation "biodynamic."
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International Wine Cellar
Since 1997, the 100% subscriber-supported IWC has also been available in French and Japanese editions.
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Wine and Spirits is America's practical guide to the straightforward, enlightened enjoyment of fine wine and and premium spirits. We have for 18 years served customers and marketers alike with a lively mix of wine reviews, features, profiles, food and wine pairings, new product introductions, travel pieces, history, opinion and wine business news.
Burghound
Burghound.com was the first of its kind to offer specialized, and more importantly, exhaustive coverage of a specific wine region. The first Issue was released in January of 2001 and there are now subscribers in more than 50 countries and nearly all 50 states. Allen Meadows spends over four months a year in Burgundy and visits more than 300 domaines during that time.
James Halliday
James is one of the world’s leading authorities on Australian wine, matching intelligent, honest reviews with unparalleled knowledge of, and passion for, the wine industry.
Ultimate Wine Shop
The Wine Staff of the Ultimate Wine Shop has extensive knowledge of wine tasting, wine history, wine geography and much more!
Connoisseurs' Guide to California Wine
For thirty-five years, Connoisseurs’ Guide has been the authoritative voice of the California wine consumer. With readers in all fifty states and twenty foreign countries, the Guide is valued by wine lovers everywhere for its honesty and for it strong adherence to the principles of transparency, unbiased, hard-hitting opinions.
James Suckling
I rate wines using the 100-points scale. I have used this point system for close to 25 years. I still believe it is the simplest way to rate a wine, with its origins from grade school in the United States. A wine that I rate 90 points or more is outstanding (A), and worth buying. If I rate a wine 95 points or more (A+), it is a must buy.
View from the Cellar
View From the Cellar, an electronic wine newsletter published bi-monthly by John Gilman.
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