Babcock Nucleus Cabernet Sauvignon 2006

We were at one of our favorite restaurants when we ordered this wine, and felt like it did its job well.  When you order wine by the glass at a restaurant it is difficult to tell how long the bottle has been open for, and that was the case with this wine for me.  Some of the tasting notes indicate that the wine had been open for a little while (orange liqueur, subdued nose) but I felt that the wine was showing nicely and enjoyed drinking it.

The nose had subdued aromatics of black licorice and vanilla, and the palate was rich with dark boysenberry fruits and woody vanilla tannins.  There was a little alcohol on the nose, but not so much on the palate.  The wine has a nice leathery richness to it (not code for brit) and orange liqueur notes.  It has a nice tannin structure, and seems to be built to have a medium term duration; not a super young drinker, but I wouldn't put it in the cellar and forget about it either.  The wine has an element in the nose that is somewhere in the neighborhood of lavender or violet that is nice.

For a wine that is from an area that is emerging as a Cabernet region, this is a nice wine that I recommend trying.  Babcock makes wines that range from great for the money to very competitive, and this is a bottling that seems to have received extra attention from bloom through bottling.  I did some preliminary research on the vineyard source, but will refrain from commenting on it until there I have something more tangible to talk about.

2 Responses to “Babcock Nucleus Cabernet Sauvignon 2006”

  • Sounds like a fun try. How long is 'too long' for a restaurant to have a bottle of wine open for? Do (slow) restaurants push the limits on this often?

  • The Babcock Nucleus is an interesting and good wine from an up and coming region-I'd get on it before the press catches up and the prices/availability change. As for restaurants letting wines oxidize; the variation on this is significant and is usually a case by case basis. Some restaurants spend quite a bit of money on wine preservation systems, gas, and staff education.
    The simple answer is to see if there is a sommelier. This person's job is to make sure that their wines are not corked and are in good condition, and to answer any questions about the wine list. A good sommelier will be excited about their list and helping you understand it.
    If all else fails; ask how long the bottle has been open.

December 2009
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