Philip Togni Cabernet Sauvignon 2011
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Parker
Robert
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Vinous
Togni's 2011 Cabernet Sauvignon is a bold, pungent wine, with the savory side of the year very much on display. Medium in body and translucent, the 2011 shows good energy throughout. Even so, I would prefer to drink it on the earlier side, as the savory quality is starting to lean more into the realm of the vegetal. Bright red-fleshed fruit, sweet pipe tobacco, cedar and mint linger nicely. Harvest did not take place until October 30, very late for Togni. The crop required significant thinning to ripen, which is rarely done here.
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Robert Parker's Wine Advocate
Good full red. Musky, medicinal aromas of plum, dark berries, resin, licorice and underbrush. Silky and sweet in the middle palate, with nicely integrated acidity giving shape to the rather wild flavors of dark berries, leather, cedar and fresh herbs. Finishes with good breadth but the edgy tannins need at least a few years to harmonize with the wine's acidity. The Tognis picked in four days, beginning on October 30, which Philip Togni described as the latest ever, along with the 1998.
Rating: 91+?
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There are three owners, Birgitta and Philip Togni, recently joined by their daughter Lisa. Birgitta specializes in the vineyard. Philip is a former student of Emile Peynaud at the University of Bordeaux where he earned the Diplôme National d’Oenologie many years ago while working as assistant Régisseur at Chateau Lascombes. Lisa, holding an MBA, with a background in the wine trade, has done harvests at Chateau Léoville-Barton and in Australia. Her plan is to take over the business during during the next few years.
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
Above the town of St. Helena on the eastern slopes of the Mayacamas Mountains sits the Spring Mountain District.
A dynamic region, its vineyards, cut by numerous springs and streams, vary in elevation, slope and aspect. Soils differ throughout with over 20 distinct types inside of the 8,600 acres that define the appellation. Within that area, only about 1,000 are planted to vineyards. Predominantly farmed by small, independent producers, the region currently has just over 30 wineries.
During the growing season, late afternoon Pacific Ocean breezes reach the Spring Mountain vineyards, which sit at between 400 and 1,200 feet. Daytime temperatures during mid summer and early fall remain slightly cooler than those of the valley floor.
Spring Mountain soils—volcanic matter and sedimentary rock—create intense but balanced reds with lush and delicate tannins. The area excels with Bordeaux varieties such as Cabernet Sauvignon, Cabernet Franc and Merlot and in some cooler spots, Chardonnay.