2007 Ovid Proprietary Red Wine
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Note di degustazione
(14.8% alcohol): Dark red-ruby. Black raspberry, graphite minerality and oak-derived spices and caramel on the slightly liqueur-like nose, complemented by hints of earth, tobacco and molten tropical dark chocolate. Wonderfully plush, sweet and deep, showing an almost exotic character to its fruit and still in need of time to absorb some more of its baby fat; there's a Right Bank opulence here that's compelling. But this huge, chewy wine has plenty of dusty tannic support for longer aging. Displays a slight warmth on the back end but the horizontal, spreading finish goes on and on.
Punteggi della critica
Robert Parker
Stephen Tanzer, Vinous
Altre recensioni e punteggi
The 2007 Ovid captures the essence of the year in its deep personality. Broad, ample and creamy, the 2007 is decidedly unctuous in feel. The advancing aromatics suggest the 2007 is best enjoyed over the next 5-7, as there is little to be gained from further cellaring. Mocha, chocolate and a host of torrefaction notes are front and center.
Not quite as refined as the 2006. This is very chewy, with a lightly stewed currant and berry character. Full bodied, with dusty tannins and notes of tobacco on the finish. Let\'s wait and see where this ends up. Should be better after 2013. Find the wine
The 2007 is a dense bluish purple blend of 47% Cabernet Sauvignon, 35% Cabernet Franc, 11% Merlot, and 7% Petit Verdot. It displays beautifully perfumed blue and black fruits intermixed with some pen ink, acacia flowers, and black raspberries. Gorgeous, subtle smoke and a floral character follow through into the sweet tannins of this full-bodied, opulent wine, which builds incrementally and has a gloriously luxurious texture. There’s not one trace of astringency to this seamlessly wrought wine, which is the liquid equivalent of haute couture. Already drinking well, it should continue to evolve for two decades or more. This operation has elicited considerable acclaim, given the talent involved. First of all is the terroir, a stunning location high on Pritchard Hill, a neighborhood filled with Napa superstars, such as Colgin, Bryant Family, Continuum, David Arthur, and Del Dotto. Add to that the level of talent – winemaker Andy Erickson, consultant Michel Rolland, viticulturalist David Abreu – and the result is essentially a think-tank of world-class quality. Yields are tiny (15 acres in vine), and the emphasis here is on putting together a blend with a high dosage of Cabernet Franc in the final assemblage. For that reason, the wines probably need slightly more time to strut their stuff. It has been my experience that Cabernet Franc needs several years to show complexity aromatically and put on weight in the bottle. Tel. (707) 963-3850; www.ovidvineyards.com