Somm David T

Independent Sommelier/Wine Educator

9.3

I used to drink this producer in the late 90’s & early 2000’s. I’ve been revisiting older vintages based on recent price points. I think they sold a bunch of their cellar for revenue. It is out of need after the Glass Fires. They were somewhat consumed by it. The winery & part of their vineyards. Unfortunate!!!

Decanted an hour and enjoyed over 2-3 hours.

I was further inspired to acquire the 2006 by @Scott@Mister A’s-San Diego who posted more than respectful thoughts of the 2006 not long ago. So, I acquired some winery stored bottles at $39. A more than fair price point. The cork had a millimeter or less along its side. The bottle neck showed trapped tannins. Extremely solid.

The nose is inviting. Slightly smoky & nicely ripe; dark core of blackberries, dark cherries, poached/baked strawberries, plum, blueberries and pomegranate. Slate, gentle, sweet tarriness, anise to black licorice, mid & light berry cola/licorice-red vines, soft dry tobacco, used leather, very soft graphite, graceful herbaceous notes, whiff with black & white pepper, dark, rich soils, mix of limestone/sandstone, red florals/roses, dark florals and purple lily blossoms.

The entry is elegant, ripe, slightly rich with nothing bitty. Medium, softened, mushy tannins. It shows nearly perfect elegance at or just and I mean just the other side of its peak. Ripe; dark core of blackberries, dark cherries, poached/baked strawberries, plum, blueberries, raspberries and pomegranate hues. Slate, gentle, sweet tarriness, anise to black licorice, mid & light berry cola, soft dry, used tobacco w/ ash, used leather, graphite, herbaceous notes, stem inclusion, some black & white pepper, dark spice box with mid intensity palate heat, layered baking spices-nutmeg, clove, cinnamon & understated vanillin, dark chocolate, caramel, steeped teas, moist to dry volcanic clays, rich, dark, almost sweet soils, mix of limestone/sandstone, red florals/roses, dark florals and purple lily blossoms, very nice acidity, evolved, well-knitted, balanced, structured, tensioned, elegant finish that lasts nearly two-minutes and long sets on spice and beautiful earthiness. This will drink nicely for another 5+ yrs.

A good revisit and perhaps the most elegant Cain Five I’ve had.

Photos of; the Cain Five vineyards, Chris Howell-Winemaker, pressed grapes and the somewhat unglamorous cleaning out of stainless steel tanks after initial fermentation. — a month ago

Janice in Livermore

9.1

2019 At Posada Restaurant — 6 months ago

Bob McDonald

9.6

Pale to mid yellow in colour. The wine was a little cold to begin with. Aromas of talc and lime marmalade, dried flowers - a faint paraffin note - No Kerosene or petrol (TDN). A beautiful aged Riesling from the Clare Valley from Petaluma - a long time favourite producer of Riesling. With air and warming up, some yellow peach notes developing. I see HH said this benefits from decanting which I didn’t do. Drinking at its peak. Sadly my last 2012. — 3 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

Oldest wine served at “From the Cellar.” Paired with the dish of event.

I met Tim who was pouring initially. He is the main person behind the VC group that bought the property and three others out of BK in 1999. We all know what happened the next yr with the Glass Fires. Very unfortunate coupled w/ bad timing.

The hope to have all the restoration worked completed by 2030. They have already started replanting the vineyards that were consumed in the fire. Priority number one as it is roughly 7 yrs before you get usable fruit for quality wines.

He brought a 3L of the 79. Mags of 90, 96, 97, 05 & 06 to the event.

The “Grilled Sofrito Lamb Ribs” were off the chain. I had three. — 22 days ago

Jerry Raphael

9.5

Well, here we are two years later, back at the same BYOB for New Year’s Eve with the same wine. I figured 35 years was enough—it was time to drink it.
Same treatment as in 2024: opened and decanted, then poured about two hours later. This time the nose offered noticeably more—cedar, a touch of vegetal character, and dark berries. On the palate, dark berries again took the lead. The finish was good, but at the very end it seemed to stop just a bit short but still giving it a 95. At Anthony’s — 5 months ago

Paul T, Missing My Beautiful Wife 24/7

9.4

Haven’t had this in at least 15 years, why 🤷🏼‍♂️. But they were clearing out several vintages at $30.00, I should have bought a full case. Opened last night to try a glass, decanting the rest today.
Waiting for my 05’s to arrive — 7 months ago

Pinotman /// Andreas

9.5

97P WS, Whopping 15.5%. At the edge of where natural yeast dies. May be they used designer yeast? Anyways this is actually pretty good. Enormously complex with a bazillion interesting flavors including Eucalyptus. Picked this up for a tasting (I am hosting) it will be a mega hit. Folks will love this in your face flavor hammer. Isn’t it nice what a classicist is doing for his friends? — 4 months ago

Ryan Kenny

9.8

Drank at Dallas work trip Jan 2026. Delicious, lots of leathery notes with strong tannins — 4 months ago

Jon Ebsworth

8.9

Paraffin notes on the nose, lemon and lime notes on the palate. Took a while to open up, interesting bottle at almost a decade under screw cap. At 10 Greek St on their LBB list — 5 months ago

Freddy R. Troya

9.7

Chappellet – Pritchard Hill Cabernet Sauvignon 2022.
Napa Valley AVA · Pritchard Hill · California, USA 🇺🇸

Overview
The crown jewel of Chappellet’s portfolio and one of Napa Valley’s true mountain icons. Made in extremely limited quantities, this wine represents the pinnacle of the estate’s Bordeaux-inspired philosophy, an expression of power, elegance, and the profound identity of Pritchard Hill.
A masterful blend of 94% Cabernet Sauvignon and 6% Petit Verdot, crafted with meticulous precision to honor Donn Chappellet’s original vision.

Aromas & Flavors
A captivating aromatic spectrum: liqueur-like blackcurrant, cassis, and ripe blackberry, followed by violet, cedar, and sweet oak. Layers of black tea, roasted coffee, graphite, cinnamon, and vanilla bean slowly emerge as it opens in the glass, revealing depth with each minute.

Mouthfeel
Monumental yet refined. Silky but tightly structured tannins frame a core of ultra-concentrated mountain fruit. The palate expands with flavors of black cherry, currant, cocoa powder, espresso, and subtle mineral tension. Long, resonant, and commanding.

Food Pairings
Best reserved for special meals, think: Dry-aged ribeye, Herb-crusted lamb rack, Wagyu with peppercorn sauce, Truffle risotto and/or Aged Gouda or Parmigiano Reggiano

Verdict
A breathtaking Cabernet Sauvignon at the highest echelon of Napa Valley winemaking. Dimension, finesse, and mountain precision all converge here. Every sip affirms its place among California’s elite. Worth every penny, and deserving of a distinguished spot in any serious cellar.

Did You Know?
Pritchard Hill is often called “The Rodeo Drive of Napa Cabernet” due to its ultra-prestigious hillside estates and intensely low-yielding vineyards. Chappellet was the very first to plant here, which is why they’re referred to as “The Pioneers of Pritchard Hill.”

🍷 Personal Pick Highlight
A wine I proudly cellar myself. Massive yet graceful, a true mountain Cabernet that stops you in your tracks. This is the Chappellet bottle that leaves even seasoned tasters saying “whoa.” Cheers! — 6 months ago