HONIG Cabernet Sauvignon (2021)

I learned a new wine description, “grippy,” from watching a Youtube video. When I opened this bottle and poured a taste, I thought it had a drying quality on the inside and top of my mouth. Is that what “grippy” means? I think so! I poured the rest of the bottle in a carafe and gave it a couple good swishes and sloshes. By the third pour, the wine was opening up and smelling like red fruit and violets with a sort of bitter undertone like coffee grounds. This was NOT a jammy or juicy wine. By the time my steak came off the grill and was slathered with a roasted garlic and chive herb butter, the wine was delicious! Lip-smacking in fact. Being half-way through the bottle might have altered my perception, I have to admit that. However, I will definitely buy this bottle again. It tasted a lot more expensive than it was and you know I love that! I’m not sure what the expert reviewers said — let’s see…

Anthony Gismondi said: The grapes used for this wine come from sustainably farmed vineyards in Rutherford and other vineyards across Napa Valley. The blend is 85% cabernet sauvignon, blended with 5% merlot, 5% malbec, and a remaining mix of petit verdot, cabernet franc, and petit syrah, aged 18 months in French and American oak barrels. (25% new American Oak, 20% new French Oak.) The texture is silky despite a fair bit of oak poking into the wine. Look for savoury, minty black cherries and raspberry with licorice and roasted espresso. The finish is long and persistent, if a bit oaky. This needs three to five years to settle into itself.

Someone named, “Vine,” on Cellar Tracker said: Popped and poured, primary deep purple (cue SOTW riff). Nice aromas of mixed black/blue fruits & cassis along with hints of cigar box, bell pepper and spice from oak. Moderate body, decent acidity. Far from a modern-style jammy fruit Cab from Napa, this shows a more cool climate profile featuring blackberry & raspberry fruits that are complimented by herbaceous notes, the sum of all framed well by subtle oak…nice impression of minerals as well. The tannins are fine grained yet somewhat chalky and astringent – give this 5 years and it should make for some really nice drinking; otherwise, pair now next to a prime ribeye.

Jancis Robinson said: Nicely balanced and judged for those who seek quite a sweet Napa Cab. Lots of easy pleasure here – until the drying tannins on the end. (JR)