Pedregal 2015 Ramey

Classification
Type	Rouge
Marque	Ramey
Millésime	2015
Pays	États Unis
Région	Napa Valley
Raisin	Cabernet Sauvignon, Petit Verdot
Volume
État	Parfait
Étiquette	Parfait
Consommable	-2032
Stock	23

Avis professionnels

Robert Parker (95)

A blend of 89% Cabernet Sauvignon and 11% Petit Verdot, the 2015 Cabernet Sauvignon Pedregal Vineyard is deep ruby-purple with aromas of mint chocolate and laurel, split cedar, pencil shavings, toasted cardamom, warm blackcurrant, blackcurrant bud, red cherries and licorice. Full-bodied, dense and rich in the mouth with integrated but firm, ripe, grainy tannins and just enough freshness, it finishes long and dense. This still needs plenty of time in bottle! 647 cases were made.

James Suckling (94)

A range of sage, mint and sassafras aromas leads off, followed by alluring raspberry and plum fruit. Shows a lightly mulled edge as all the elements meld together. Maintains a suave feel and lingers seductively on the finish.

BOW (8.75)

Vinous (93)

The 2015 Cabernet Sauvignon Pedregal Vineyard is not quite as expressive as I thought it would be, given how some of the other wines show in this tasting. But it is also a more important wine and may simply be going through a stubborn phase. Red cherry, red plum, chocolate and licorice fill out the wine's layered frame nicely. I would give this mid-weight Cabernet another year or two in bottle.

Jeb Dunnuck (96)

Coming from Napa, the 2015 Cabernet Sauvignon Pedregal Vineyard steps up on the richness scale and has Pauillac-like notes of lead pencil shavings, spring flowers, mineral, and both red and black fruits. With full-bodied richness, a silky, layered texture, and straight-up brilliant purity, it’s a blockbuster Napa Cabernet that stays firmly in the classic style of David Ramey. Drink it over the coming two decades.

Wine Enthusiast (95)

Cofermented with 11% Petit Verdot, this is a serious, classically made wine from the generous appellation, Old World in its grippy structure and full embrace of cedar, pencil shavings and dried herb. Clove and peppercorn provide additional spice around a length of firm, integrated tannin and oak, finishing in a sanguine element of meat.