Charlie Tapp

9.4

Black fruit, red fruit, tobacco and something green in between menthol and eucalyptus. Very refined if a little hot.

36 hours in the decanter and it’s going strong. At least 5-10 years left. — 2 months ago

Scott@Mister A’s-San Diego

9.5

2019 vintage. That V29 style. Lean, yet silken, with indirect push throughout the palate. Smoother than the 2018 V29 Aida (tasted side by side). Excellent, subtle concentration for the duration of the experience. Nice juice. 10.18.23. — 2 years ago

Tena Phillips

9.3

Beachaven Vineyard and Winery. Clarksville, TN with Aida, Stacy and Keisha — 4 years ago

Inseon Hwang

9.1

Pelican. Bold and powerful Cali Cab. Green peppers; oak; minerals; organic finish. — 2 months ago

Andrew Formi

9.0

Older wine’s really need time sitting before partaking…. 1996 — 2 years ago

Clay Bullwinkel

9.3

True Northern Rhone style viognier by master Steve Law, filled with crisp minerality reminiscent of Rhone granite, but also with aromatic apple and pear. — 4 years ago

Paul T HB

9.9

Mag,
2nd day is essential, opened yesterday & decanted 4 hours today. This is right there with the 2005.
Its been 4 years since my last 07, it still has plenty of life but why wait when you can decant🤷🏼‍♂️
The 29 Estate vineyard is situated on the east-facing hillside at the base of the Mayacamas range, a couple miles north of St. Helena and just above Highway 29. The soil here is clay loam with gravel deposits, deeper at the bottom of the slope and shallower and rockier toward the top (the Sauvignon Blanc is planted in the rockiest spot, followed by the Cabernet Franc and then Cabernet Sauvignon). The slope and soil content ensure good drainage, while the rocks and gravel allow the roots to penetrate deep, ensuring more stable vines and more consistent ripeness. Average yields here for Cabernet Sauvignon are a moderate 2.8 to 3.2 tons per acre, held down by the vine stress associated with steep vines.

Vineyard 29 is located in the narrow hourglass part of Napa Valley and benefits from consistently good air flow. Even in 2008, there was just a touch of frost at the bottom of the vineyard, according to McMinn, who noted that his Aida vineyard just two miles to the north is typically six or seven degrees warmer. The site also benefits from its eastern exposure, capturing early morning sunlight but with the mountain above protecting the vines against the most intense afternoon sun. The result is slow, consistent ripening of the grapes and healthy sugar levels with much less risk of desiccation, which in turn means rounder, more integrated tannins. Although St. Helena is a very warm region, day-night temperature variation at Vineyard 29 is among the widest in Napa Valley, according to McMinn.

Thanks to Vineyard 29’s well-aerated site and protection from the hottest afternoon sun, the estate Cabernet always has sound acidity; it has never been acidified, according to winemaker Emerson. The pH of the Vineyard 29 estate wine is typically between 3.75 and 3.9, and alcohol levels are moderate by Napa Valley standards, almost always in the high 14s (with 2009 the only vintage to have exceeded 15%). The wines are frequently characterized by black and blue fruits—cassis, blackberry, blueberry—and notes of chocolate, licorice and spices. Compared to the Grace Family Vineyards wine, made from a vineyard barely 200 yards to the north from the same plant material, the Vineyard 29 wine is characteristically a bit less floral and delicate but riper and denser, combining power with typically plush, ripe tannins. Emerson noted that Vineyard 29 is typically harvested at least a week later than the Grace site, noting that the tannins “take a long time to lose their chalky character and come around.” Luckily, he added, “the fruit here can hang for a long time without getting too crazy with sugar.” And the estate routinely picks in two passes, typically seven to ten days apart.

— 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

Their Cabernet fruits are nice, ripe and pretty. They should be cellared 10 years before opening one.

Again, the M+ tannin profile along with their level new wood use is extremely dominant and primary young. This was astringent and felt like I had sucked on a wood plank.

The fruits & florals beautiful. Better things lie ahead for this with cellaring. 93-96 in 10-15 years.

Having had many Napa 21’s at this point, this didn’t live up to the balance & softer styles of others I had young. — 4 months ago

Victoria Fierko

9.2

Very smooth. Italian wine that pairs very well with Italian food — 3 years ago

Valerie Cole

9.4

Strong notes of 🍫, well balanced, easy drinking. Worthy of it's 94 points — 5 years ago