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Sloan Proprietary Red 2005

Cabernet Sauvignon from Rutherford, Napa Valley, California
  • RP96
  • WS94
  • JS92
0% ABV
  • V97
  • RP96
  • RP99
  • RP98
  • V96
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Winemaker Notes

Critical Acclaim

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RP 96
Robert Parker's Wine Advocate
This vineyard, high above the Rutherford AVA, on the gorgeous hillside not far from the famed restaurant and hotel Auberge du Soleil, has produced a winner in my retrospective of 2005s. This is clearly a great terroir, and that comes through in this savory, broad, expansive, pure 2005 Proprietary Red from Sloan. Offering black raspberry and blackcurrant fruit, silky tannins, notes of forest floor and spice box, and loamy soil undertones, the wine is dense, full-bodied, opulent, and just entering its plateau of maturity, where it should keep for another 15-20 years. This was one of the stunners in the great line-up that I tasted of 10-year-old North Coast Cabernet Sauvignons.
WS 94
Wine Spectator
A bold, rich and ripe style, with complex black cherry, plum and wild berry fruit and a cedary graphite edge. Plush, concentrated and full-bodied, coating the palate, yet for all its size and chewiness this remains elegant, balanced and supported by firm tannins, showing a trace of heat on the finish. Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot.
JS 92
James Suckling
Wonderful aromas of cedar, cigar box, currants, and dark berries. Nice notes of cappuccino, that open up to mint and flowers. Full bodied, with velvety tannins and fresh acidity. This is spicy and juicy, with generous fruit but held back. An exciting wine with a warm and juicy finish, and hints of tar.
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Sloan

Sloan Estate

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Sloan Estate, , California
Sloan
Sutong Pan and his daughter Jenny Pan fell in love with the beautiful wines produced by SLOAN ESTATE the first time they tasted them, and were captivated by the breathtaking property the moment they stepped foot on it. An unforgettable visit turned into a stewardship of the land when in 2011, the Pan family and the Goldin Group acquired SLOAN ESTATE from Stuart Sloan, who for over fifteen years had developed the vineyard’s remarkable potential and scaled the heights of quality. The Pan family is excited to build upon past legacies for future generations and share their passion with wine lovers around the world.

The immensely talented production team led by winemaker Martha McClellan, vineyard manager David Abreu, and consulting oenologist Michel Rolland has endeavored to handcraft exceptional wines since the 2001 vintage. SLOAN ESTATE is committed to the mission of producing the finest wines possible from the hillside estate that honors the unique character of its extraordinary terroir—the word for the confluence of climate, soil, aspect and, quite possibly, soul, that makes the world’s most enchanted vineyard sites.

Horse Heaven Hills

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"Surely this is Horse Heaven!”

Its wide prairies and rolling expanses led an early pioneer to proclaim that the region looked like “horse heaven,” and as a result, the area was appropriately named. Horse Heaven Hills is in south central Washington state, geographically bound on its northern border by the Yakima River and in the south, by the larger Columbia River.

Its proximity to the Columbia River contributes to a variety of climactic factors that dramatically affect its grapes. In particular, an increase in wind from changes in pressure along the river, which flows from the cool and wet Pacific Ocean, inland to Washington’s hot and arid plains, creates 30% more wind than there would be otherwise. These winds moderate temperatures, which protect against mold and rot, reduce the risk of early and late season frosts, diminish canopy size and toughen grape skins.

The vineyards bordering the river are on steep, south-facing, well-exposed slopes, with well-drained, sandy-loam soils. But the soils of the appellation are diverse throughout, ranging from wind-blown sand and loess, Missoula Flood sediment, and rocky basalt. Horse Heaven Hills has an arid continental climate with elevations ranging from 200 to 1,800 feet.

The first vines of the appellation were planted in 1972 in an optimal spot now referred to as the Champoux Vineyard. Today it remains the source of some of Washington’s most desirable and expensive Cabernet Sauvignons. In fact, the appellation as a whole boasts many of Washington’s top scoring wines. Its primary grape varieties are Cabernet Sauvignon, Merlot, Syrah, Chardonnay and Riesling.

Riesling

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A regal variety of incredible purity and precision, Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining easily identifiable typicity. This versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling, and can age longer than nearly any other white variety. Riesling is best known in Germany and Alsace, and is also of great importance in Austria. The variety has also been particularly successful in Australia’s Clare and Eden Valleys, New Zealand, Oregon, Washington, cooler regions of California, and the Finger Lakes in New York.

In the Glass

Riesling is low in alcohol, with high acidity, steely minerality, and stone fruit, spice, citrus, and floral notes. At its ripest it leans towards juicy peach and nectarine, and pineapple, while in cooler climes it is more redolent of meyer lemon, lime, and green apple. With age, Riesling can become truly revelatory, developing unique, complex aromatics, often with a hint of gasoline.

Perfect Pairings

Riesling is very versatile, enjoying the company of sweet-fleshed fish like sole, most Asian food, especially Thai and Vietnamese (bottlings with some residual sugar and low alcohol are the perfect companions for dishes with substantial spice), and freshly shucked oysters. Sweeter styles work well with fruit-based desserts.

Sommelier Secret

It can be difficult to discern the level of sweetness in a Riesling, and German labeling laws do not make things any easier. Look for the world “trocken” to indicate a dry wine, or “halbtrocken” or “feinherb” for off-dry. Some producers will include a helpful sweetness scale on the back label—happily, a growing trend.

KTZ98641_2005 Item# 98641

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