|Category||Cabernet Sauvignon Wine|
|Region||California, Cabernet Sauvignon Wine|
Groth Oakville Napa Valley 2016 Cabernet Sauvignon Wine 750ml
The alluring dense, dark plum color of the 2016 Oakville Cabernet is the first indication of the rich extraction in this wine. Sweet aromas of blackberry tart, ripe plums, and marzipan are complemented with a savory hint of toasted coriander seed. The palate opens smoothly, building to a rich, full mouthfeel — the young tannins hinting at a restrained power. A beautifully balanced acidity dances throughout — giving an undercurrent of freshness and a counterpoint to the sweetness of the new French oak, lifting the dark fruits and bringing forward ripe red berries. The finish is layered with baking spices, wild blackberries, and a hint of dried black currant.
W and S 94 Wine and Spirits
Cameron Parry found his cabernet vines ripened their fruit in 2016 at Brix levels that were lower than usual, sustaining acidity in the grapes. They produced a young and luscious Oakville cabernet, the wine integrating oak and fruit tannins in a way that supercharges its flavors. Rather than weighing the wine down, the structure empowers it, presenting plummy blue fruit, scents of cassis and fruity-umami notes of mushrooms that last, gracious, gentle and refined.
WE 9 3Wine Enthusiast
Blended with 9% Merlot and 1% Petit Verdot, this Cabernet opens with earthy aromas of tar, sage and cedar. It expands on the palate to show an elegant structure of finessed, supple tannins alongside layers of clove and cinnamon atop ripe red and black berries
WS 92 Wine Spectator
A hint of singed savory leads off, turning quickly to a core of raspberry and mulberry fruit, lined with alluring tea, sanguine and iron notes. Offers fine-grained grip and should unwind nicely in the cellar. Drink now through 2030. Tasted twice, with consistent notes.
WW 92 Wilfred Wong of Wine.com
COMMENTARY: The 2016 Groth Cabernet Sauvignon shows up with a classic Napa Valley pedigree. TASTING NOTES: This wine offers aromas and flavors of black fruit, dried herbs, and a trace of oak. Pair it with a well-marbled grilled ribeye. (Tasted: October 17, 2020, San Francisco, CA)