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Groth Reserve Cabernet Sauvignon (bin soiled label) 2005

Cabernet Sauvignon from Oakville, Napa Valley, California
  • WS94
  • WS93
  • WE93
  • WW96
  • JS95
  • WE93
  • WE94
  • WS92
  • JS92
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3.7 2 Ratings
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3.7 2 Ratings

Winemaker Notes

The 2005 vintage marks the return of Groth Reserve Cabernet Sauvignon after a six vintage hiatus. For sixteen vintages the vines from Block 1, at our Oakville "home" vineyard, produced grapes that made exquisite and memorable Reserve wines between 1983 and 1999. The Reserve block was pulled out and replanted in 2000 with new rootstocks, new clones, new trellising system and a new vine row orientation. The result of this huge investment in time, energy and resources can be tasted in our 2005 Reserve Cabernet Sauvignon.

The 2005 Reserve Cabernet shows the intrinsic black stone fruit nuances and the soft tannin structure of Oakville, Napa Valley-floor Cabernet Sauvignon.

Critical Acclaim

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WS 94
Wine Spectator

This has wonderful richness, density and focus, with tiers of smoky plum, currant, blackberry, loamy earth, sage and underbrush notes. Though firmly tannic, there's a measure of finesse and polish. Ends with a long, rich, persistent finish. The best Groth Reserve in years. Best from 2009 through 2015.

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Groth

Groth Vineyards & Winery

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Groth Vineyards & Winery, , California
Groth
Groth Vineyards & Winery is a family owned winery producing Napa Valley Sauvignon Blanc, Chardonnay and Oakville Cabernet Sauvignon since 1982. They sustainably farm 121 acres of vineyards creating a better wine for today, and for future generations.

Michael Weis, winemaker at Groth Vineyards & Winery since 1994, brings more than three decades of experience with Oakville grapes and wines to the job of nurturing the best possible expression of the vineyards.

Willamette Valley

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One of Pinot Noir’s most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a temperate climate moderated by Pacific Ocean influence, it is perfect for cool-climate viticulture—warm and dry summers allow for steady, even ripening, and frost is rarely a risk during spring and even winter. Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation, cooler vineyard sites. The three prominent soil types here create significant difference in wine styles between vineyards and sub-AVAs—the iron-rich, basalt-based Jory volcanic soils found commonly in the Dundee Hills are rich in clay and holds water well; the chalky, sedimentary soils of Ribbon Ridge, Yamhill-Carlton, and McMinnville encourage complex root systems as vines struggle to search for water and minerals; and the silty loess found in the Chehalem Mountains, somewhere in between the other two in texture, is fertile and well-draining but erodes easily, creating challenges for growers but necessitating careful vineyard management.

The celebrated Pinot Noir of the Willamette Valley typically offers supple red fruit, especially cranberry, without the powerful punch often packed by its California counterparts. Elegance is paramount here, and fruit flavors are balanced by forest floor, wild mushroom, and dried herbs—much more in line with Burgundian examples of the variety. Chardonnay too takes its inspiration from the French motherland, focusing on tart, crisp fruit and minerality, rarely relying upon heavy new oak. Pinot Gris here is fleshy and bright, and Riesling is dry, aromatic, and citrus-focused.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

DOB96400_2005 Item# 96400

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