Tonight pulled a 2009 Larkmead Cabernet Sauvignon, Napa Valley bottle from the cellar. Having rested for almost 8 years this wine was exceptional. The meal this evening was a Bucatini pasta with a red meat sauce top with Parmesan and Asiago cheese. Accompanied with a simple broiled garlic French bread. Now Larkmead is not a “pasta wine” for sure, but it came up on the list to drink in 2020.
Robert Parker gave it 94 points in Wine Advocate in 2011. The wine is a dark ruby red with purple hues on the edges and medium-heavy viscosity. This wine is dense with blackberries, licorice and chocolate on the nose. In the mouth it burst with cherry and minerality from the Larkmead estate. The finish provided a sweet tobacco and plum characteristics which went on and on. This wine still had plenty of tannins, structure to go another 10 years!!
The wine uses 100% estate grown fruit and the breakdown is 80% Cabernet Sauvignon, 12% Petit Verdot and 8% Cabernet Franc. It was aged for 17 months in 60% months in medium toasted French oak barrels. It has been a favorite in our cellar for the last 15 years and will continue to be. Lots of history with Larkmead and their quality is the rival of wineries in Napa Valley. Today’s vintage goes for approximately $120 from the winery and I would never call this a “spaghetti/pasta wine”.