Robert Parker’s Wine Advocate Review

November 8, 2017

2014 Carte Blanche Cabernet Sauvignon, Napa Valley – 95+ Points

Deep garnet-purple in color, the 2014 Cabernet Sauvignon is composed of 93% Cabernet Sauvignon from Beckstoffer Missouri Hopper vineyard with 6% Petit Verdot and 1% Cabernet Franc. It offers up notions of crushed blackberries, warm blueberries and dried herbs with suggestions of cedar, Marmite toast and unsmoked cigar. Medium to full-bodied with impressive concentration and a rock-solid backbone of firm, grainy tannins, the palate delivers mouth-filling black and blue fruit with a lively kick on the long, earthy finish.

2014 Carte Blanche Proprietary Red Wine, Napa Valley – 94 Points

Composed of 40% Cabernet Sauvignon, 31% Merlot, 18% Cabernet Franc, 10.5% Petit Verdot and 0.5% Malbec, the 2014 Proprietary Red has a deep garnet-purple color and compelling cassis, black cherries, mulberries and plums nose with hints of chocolate box and menthol. Full-bodied and jam-packed with muscular black fruit, it has a very firm, ripe, fine-grained tannic backbone and a long, pure-fruited finish.

Vinous – Antonio Galloni Reviews

Antonio Galloni shares his thoughts on the 2014 Carte Blanche Cabernet Sauvignon and Proprietary Red Wine.

2014 Carte Blanche Cabernet Sauvignon – 95 Points

A totally striking wine, Carte Blanche’s 2014 Cabernet Sauvignon is every bit as good from bottle as it was from barrel. Black cherry, graphite, earthiness, tobacco and licorice all give the wine its savory personality. Rich, voluptuous and racy, the 2014 offers superb depth in an opulent, flamboyant style that will be easy to enjoy with minimal cellaring.

2014 Carte Blanche Proprietary Red – 94 Points

The 2014 Proprietary Red Wine is a powerful, tannic wine that is going to need at least a few years to fully come together, but it is impressive, even at this early stage. This is an especially vibrant 2014. Floral, savory overtones laced with violet, lavender, spice and menthol add shades of nuance throughout. The 2014 has developed nicely since I last tasted it from barrel a year ago.