2012 Cabernet Sauvignon
United States
St. Helena
Napa
Red
74% Cabernet Sauvignon, 15% Cabernet Franc, 6% Petit Verdot, 5% Merlot (2023 vintage)
00
2012
2022 - 2034
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This wine was tasted as part of a retrospective of Forman's Cabernet Sauvignon.
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2023
2028 - 2053
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Forman fans will delight in these new and upcoming releases. The bottled wines are terrific. I was also impressed with Forman’s new 2023 Cabernet Sauvignon, a wine that emerges from an ancient riverbed on the property. One of the distinguishing attributes of the Forman reds is that they are blended immediately in the late fall after vinification and then aged as a complete wine, a technique widely used on Bordeaux’s Left Bank that is rarely seen in Napa Valley. Recent bottles of the 2015 and 2014 Cabernet have shown just how well these wines age.
00
2022
2028 - 2042
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Forman fans will delight in these new and upcoming releases. The bottled wines are terrific. I was also impressed with Forman’s new 2023 Cabernet Sauvignon, a wine that emerges from an ancient riverbed on the property. One of the distinguishing attributes of the Forman reds is that they are blended immediately in the late fall after vinification and then aged as a complete wine, a technique widely used on Bordeaux’s Left Bank that is rarely seen in Napa Valley. Recent bottles of the 2015 and 2014 Cabernet have shown just how well these wines age.
00
2022
2025 - 2037
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Ric Forman has seen more harvests than most of his colleagues, so hearing his perspective is always illuminating. The 2021 Cabernets are both impressive and also terrific examples of what the vintage has to offer. I was equally interested in the 2022, as Forman is among the producers who let their fruit hang through the brutal Labor Day heat dome. In recent years, Forman has picked his fruit a touch riper than in the past, but these remain wines wedded to old-school classicism, maybe with a bit more meat on the bones these days.
00
2021
2025 - 2041
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Ric Forman has seen more harvests than most of his colleagues, so hearing his perspective is always illuminating. The 2021 Cabernets are both impressive and also terrific examples of what the vintage has to offer. I was equally interested in the 2022, as Forman is among the producers who let their fruit hang through the brutal Labor Day heat dome. In recent years, Forman has picked his fruit a touch riper than in the past, but these remain wines wedded to old-school classicism, maybe with a bit more meat on the bones these days.
00
2021
2025 - 2041
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Ric Forman presented a stellar set of wines led by his 2020 Cabernet Sauvignon, one of my early favorites in this very irregular vintage. As always, the Forman Cabernet is marked by a significant presence of Cabernet Franc and a distinctly classic sense of structure, although Forman picks a bit riper these days than he used to. Forman fans will also adore the 2021 Chardonnay, which is a big step up from the 2020.
00
2020
2024 - 2030
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Ric Forman presented a stellar set of wines led by his 2020 Cabernet Sauvignon, one of my early favorites in this very irregular vintage. As always, the Forman Cabernet is marked by a significant presence of Cabernet Franc and a distinctly classic sense of structure, although Forman picks a bit riper these days than he used to. Forman fans will also adore the 2021 Chardonnay, which is a big step up from the 2020.
00
2019
2027 - 2049
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2019
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2018
2028 - 2058
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2018
2026 - 2048
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2018
2025 - 2043
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2017
2024 - 2042
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2017
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These are three very pretty wines from Ric Forman. In 2017, the Chardonnays is a bit more open than it is upon release, which means it will drink well right out of the gate. I also found much to admire in the 2016 Cabernet Sauvignon, a wine that embodies all of the classicism that Forman is so well known for.
00
2016
2021 - 2036
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2016
2022 - 2036
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These are three very pretty wines from Ric Forman. In 2017, the Chardonnays is a bit more open than it is upon release, which means it will drink well right out of the gate. I also found much to admire in the 2016 Cabernet Sauvignon, a wine that embodies all of the classicism that Forman is so well known for.
00
2016
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There is a much to admire in these new releases from Ric Forman. For starters, the 2015 Cabernet Sauvignon is shaping up beautifully. Forman ultimately decided to blend the fruit he got from Thorevilos (which he co-owns with David Abreu) into his Cabernet rather than bottle it separately, as he once considered. The resulting wine certainly benefits from that fruit. The 2016 Cabernet is also shaping beautifully. Despite boasting an extraordinary track record, Ric Forman and his wines remain less well known than they should, while pricing is remarkably fair by today's standards.
00
2015
2022 - 2040
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There is a much to admire in these new releases from Ric Forman. For starters, the 2015 Cabernet Sauvignon is shaping up beautifully. Forman ultimately decided to blend the fruit he got from Thorevilos (which he co-owns with David Abreu) into his Cabernet rather than bottle it separately, as he once considered. The resulting wine certainly benefits from that fruit. The 2016 Cabernet is also shaping beautifully. Despite boasting an extraordinary track record, Ric Forman and his wines remain less well known than they should, while pricing is remarkably fair by today's standards.
00
2015
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Ric Forman has been on tear of late. Once again, I was deeply impressed with the wines I tasted on my most recent visit. The bottled wines were equally strong when I tasted them again a few weeks later. In addition to the standard range, I also had a chance to taste Forman's Cabernet from Thorevilos, the St. Helena vineyard he owns with David Abreu. Forman also took fruit from Thorevilos in 2016. It will be interesting to see if the Thorevilos juice is bottled as a separate wine, or if it is ultimately blended into the Cabernet Sauvignon.
00
2014
2024 - 2039
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2014
2024 - 2039
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There is a much to admire in these new releases from Ric Forman. For starters, the 2015 Cabernet Sauvignon is shaping up beautifully. Forman ultimately decided to blend the fruit he got from Thorevilos (which he co-owns with David Abreu) into his Cabernet rather than bottle it separately, as he once considered. The resulting wine certainly benefits from that fruit. The 2016 Cabernet is also shaping beautifully. Despite boasting an extraordinary track record, Ric Forman and his wines remain less well known than they should, while pricing is remarkably fair by today's standards.
00
2014
2020 - 2039
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Ric Forman has been on tear of late. Once again, I was deeply impressed with the wines I tasted on my most recent visit. The bottled wines were equally strong when I tasted them again a few weeks later. In addition to the standard range, I also had a chance to taste Forman's Cabernet from Thorevilos, the St. Helena vineyard he owns with David Abreu. Forman also took fruit from Thorevilos in 2016. It will be interesting to see if the Thorevilos juice is bottled as a separate wine, or if it is ultimately blended into the Cabernet Sauvignon.
00
2014
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The only problem with visiting Ric Forman is that he only makes two wines - well, that looks like it will change soon, but more on that later - so the visits are short. I say that because both the Chardonnay and Cabernet Sauvignon are among the very best wines being made in California today. As always, Forman picks on the early side and makes wines that emphasize energy, acidity and structure in conjunction with the richness that Mother Nature provides on her own. In 2015, Forman finally was able to get some fruit from the Thorevilos vineyard, which he co-leases with David Abreu, so there may be a new Cabernet in the range soon. We will see. For now, readers should do what ever they can to grab a few bottles of these wines. Readers should also check out the wine's listed under Rossi - Wallace, Forman's sister label.
00
2013
2023 - 2033
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00
2013
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The only problem with visiting Ric Forman is that he only makes two wines - well, that looks like it will change soon, but more on that later - so the visits are short. I say that because both the Chardonnay and Cabernet Sauvignon are among the very best wines being made in California today. As always, Forman picks on the early side and makes wines that emphasize energy, acidity and structure in conjunction with the richness that Mother Nature provides on her own. In 2015, Forman finally was able to get some fruit from the Thorevilos vineyard, which he co-leases with David Abreu, so there may be a new Cabernet in the range soon. We will see. For now, readers should do what ever they can to grab a few bottles of these wines. Readers should also check out the wine's listed under Rossi - Wallace, Forman's sister label.
00
2013
2020 - 2043
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There are few winemakers in Napa Valley who can match Ric Forman's enviable track record. My only regret is that Forman makes only one Chardonnay and one Cabernet Sauvignon, as my tastings at the estate tend to be short. At their best, these are some of the most compelling wines being made in the US today. Forman blocks the malo on his Chardonnay, a style he made famous decades ago, which results in unusually steely, vibrant wines by California standards. Forman's Cabernets are the stuff of legends and are capable of aging 30-40 years. Quite remarkably, these wines remain exceptionally well priced considering their quality.
00
2012
2017 - 2032
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- By Author Name on Month Date, Year
There are few winemakers in Napa Valley who can match Ric Forman's enviable track record. My only regret is that Forman makes only one Chardonnay and one Cabernet Sauvignon, as my tastings at the estate tend to be short. At their best, these are some of the most compelling wines being made in the US today. Forman blocks the malo on his Chardonnay, a style he made famous decades ago, which results in unusually steely, vibrant wines by California standards. Forman's Cabernets are the stuff of legends and are capable of aging 30-40 years. Quite remarkably, these wines remain exceptionally well priced considering their quality.
00
2012
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00
2012
2017 - 2027
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Ric Forman told me he has to go back to 1972 to see a vintage like 2011. I will take his word for it, as I was barely born. Although the Cabernets are usually the highlights, the 2012 Chardonnay is superb and not to be missed. As always, Ric and Toby Forman make some of the most distinctive and fairly priced wines in Napa Valley.
00
2011
2021 - 2031
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00
2011
2017 - 2025
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This wine was tasted as part of a retrospective of Forman's Cabernet Sauvignon.
00
2011
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00
2011
2013 - 2021
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- By Author Name on Month Date, Year
Ric Forman told me he has to go back to 1972 to see a vintage like 2011. I will take his word for it, as I was barely born. Although the Cabernets are usually the highlights, the 2012 Chardonnay is superb and not to be missed. As always, Ric and Toby Forman make some of the most distinctive and fairly priced wines in Napa Valley.
00
2011
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- By Author Name on Month Date, Year
Veteran winemaker Ric Forman described 2011 as "the most challenging year since 1972." It began with a rainy flowering that cut potential production dramatically. He then lost more fruit as the rot-affected berries fell off the vines and the team did further triage in the winery following the harvest during the second half of October. He did not do a cold soak in 2011, and the fruit spent just 15 to 20 days on its skins, with no post-fermentation maceration. The estate's 2010 cabernet, on the other hand, is "as big as Forman gets."
00
2011
2018 - 2026
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- By Author Name on Month Date, Year
Ric Forman is arguably Napa Valley's first superstar winemaker. Although sometimes overlooked today, there is little question Forman has had a profound influence on a number of younger winemakers who still speak of him with great reverence. In 2012 Forman celebrated his 46th harvest. Today, Forman counts on the assistance of his son Toby, in running this small, family-owned jewel of an estate. As for the wines, they are superb, but, best of all, remain realistically priced for the consumer who wants to drink top-flight Chardonnay and Cabernet Sauvignon without having to take out a second mortgage. The Chardonnay is made in the non-malo style Forman pioneered in the 1970s. Forman's Cabernet is one of the classic masterpieces of Napa Valley, even if recent vintages come across as a bit riper than the norm. Still, it is impossible to go wrong with any of these wines.
00
2010
2022 - 2035
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00
2010
2021 - 2038
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This wine was tasted as part of a retrospective of Forman's Cabernet Sauvignon.
00
2010
2018 - 2040
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This wine was tasted as part of 2010 Napa Valley at the NoMad Rooftop, which was held on April 22, 2015.
00
2010
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- By Author Name on Month Date, Year
Veteran winemaker Ric Forman described 2011 as "the most challenging year since 1972." It began with a rainy flowering that cut potential production dramatically. He then lost more fruit as the rot-affected berries fell off the vines and the team did further triage in the winery following the harvest during the second half of October. He did not do a cold soak in 2011, and the fruit spent just 15 to 20 days on its skins, with no post-fermentation maceration. The estate's 2010 cabernet, on the other hand, is "as big as Forman gets."
00
2010
2016 - 2035
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Ric Forman is arguably Napa Valley's first superstar winemaker. Although sometimes overlooked today, there is little question Forman has had a profound influence on a number of younger winemakers who still speak of him with great reverence. In 2012 Forman celebrated his 46th harvest. Today, Forman counts on the assistance of his son Toby, in running this small, family-owned jewel of an estate. As for the wines, they are superb, but, best of all, remain realistically priced for the consumer who wants to drink top-flight Chardonnay and Cabernet Sauvignon without having to take out a second mortgage. The Chardonnay is made in the non-malo style Forman pioneered in the 1970s. Forman's Cabernet is one of the classic masterpieces of Napa Valley, even if recent vintages come across as a bit riper than the norm. Still, it is impossible to go wrong with any of these wines.
00
2010
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Ric Forman describes 2009 as a "nervy, elegant, Bordeaux-styled vintage." The fruit came in 12 to 14 days earlier than in 2010 but phenolically ripe, with grape sugars a full degree Brix lower than in 2010. "We started to get some shriveling of the grapes in 2009, so we needed to pick," he told me, adding that he left more of the canopy intact in 2010, which protected the fruit and allowed for longer hang time. The cool summer also helped to preserve acidity in Forman's consistently superb chardonnay.
00
2010
2020 - 2040
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I only tasted three wines with Ric and Toby Forman, but that didn't stop this tasting from being one of the highlights of the twelve days I spent in Napa Valley. These wines are all about refinement, subtlety and sheer class.
00
2009
2019 - 2033
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00
2009
2018 - 2032
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This wine was tasted as part of a retrospective of Forman's Cabernet Sauvignon.
00
2009
2017 - 2029
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- By Author Name on Month Date, Year
Ric Forman is arguably Napa Valley's first superstar winemaker. Although sometimes overlooked today, there is little question Forman has had a profound influence on a number of younger winemakers who still speak of him with great reverence. In 2012 Forman celebrated his 46th harvest. Today, Forman counts on the assistance of his son Toby, in running this small, family-owned jewel of an estate. As for the wines, they are superb, but, best of all, remain realistically priced for the consumer who wants to drink top-flight Chardonnay and Cabernet Sauvignon without having to take out a second mortgage. The Chardonnay is made in the non-malo style Forman pioneered in the 1970s. Forman's Cabernet is one of the classic masterpieces of Napa Valley, even if recent vintages come across as a bit riper than the norm. Still, it is impossible to go wrong with any of these wines.
00
2009
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- By Author Name on Month Date, Year
Ric Forman describes 2009 as a "nervy, elegant, Bordeaux-styled vintage." The fruit came in 12 to 14 days earlier than in 2010 but phenolically ripe, with grape sugars a full degree Brix lower than in 2010. "We started to get some shriveling of the grapes in 2009, so we needed to pick," he told me, adding that he left more of the canopy intact in 2010, which protected the fruit and allowed for longer hang time. The cool summer also helped to preserve acidity in Forman's consistently superb chardonnay.
00
2009
2019 - 2039
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I only tasted three wines with Ric and Toby Forman, but that didn't stop this tasting from being one of the highlights of the twelve days I spent in Napa Valley. These wines are all about refinement, subtlety and sheer class.
00
2009
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00
2008
2018 - 2029
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As the challenges of difficult growing seasons fade with time, two things happen. First, in the memory of winemakers, rain events magically become less extreme: the actual torrential rainfall that plagued a harvest shrinks to moderate precipitation and eventually to a vague recollection of moisture. Freakishly cool or brutally hot harvest weather or damaging hail storms are virtually forgotten, as the body has a short memory for pain. At the same time, as the wines themselves mature and are transformed, they reveal themselves to be less extreme after all, until at some point it can be next to impossible to find the insanity of the vintage in the bottle. I’ve seen these patterns play out again and again in temperate wine-growing areas like Bordeaux, Burgundy and northern Italy—and even in normally hot, bone-dry growing regions. Two thousand eight was such a year for California’s North Coast.
00
2008
2015 - 2026
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This wine was tasted as part of a retrospective of Forman's Cabernet Sauvignon.
00
2008
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2008
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Ric Forman admitted to me that he has intentionally been picking riper fruit and that the 15.1% alcohol of his 2007 cabernet is not extreme by today's standards. Still, Forman insists that he does very little in the way of acidification, and only at the outset, never later on. He's most likely to add acid in years when it's necessary to add water "so that the water doesn't dilute the wine's acidity." With all the focus on NapaValley cabernet, I suspect that a new generation of drinkers is unfamiliar with Forman's no-malo chardonnay, typically one of the most Chablis-like examples from the region and usually long-lived. Forman whole-cluster presses his chardonnay within an hour after bringing in the fruit, stirs the lees weekly until January (then once more in February), and ages the wine on its lees for seven months or so. He makes sure there are 35 parts per million of sulfur dioxide the moment the fermentation is done, then maintains the SO2 at that level. "The wine will last 100 years," he deadpanned.
00
2007
2020 - 2030
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00
2007
2020 - 2030
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This wine was tasted as part of a retrospective of Forman's Cabernet Sauvignon.
00
2007
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Ric Forman admitted to me that he has intentionally been picking riper fruit and that the 15.1% alcohol of his 2007 cabernet is not extreme by today's standards. Still, Forman insists that he does very little in the way of acidification, and only at the outset, never later on. He's most likely to add acid in years when it's necessary to add water "so that the water doesn't dilute the wine's acidity." With all the focus on NapaValley cabernet, I suspect that a new generation of drinkers is unfamiliar with Forman's no-malo chardonnay, typically one of the most Chablis-like examples from the region and usually long-lived. Forman whole-cluster presses his chardonnay within an hour after bringing in the fruit, stirs the lees weekly until January (then once more in February), and ages the wine on its lees for seven months or so. He makes sure there are 35 parts per million of sulfur dioxide the moment the fermentation is done, then maintains the SO2 at that level. "The wine will last 100 years," he deadpanned.
00
2007
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00
2006
2020 - 2032
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This wine was tasted as part of a retrospective of Forman's Cabernet Sauvignon.
00
2006
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2006
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2005
2018 - 2026
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This wine was tasted as part of a retrospective of Forman's Cabernet Sauvignon.
00
2005
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2005
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2004
2018 - 2029
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This wine was tasted as part of a retrospective of Forman's Cabernet Sauvignon.
00
2004
2018 - 2029
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2004
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2004
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2003
2016 - 2025
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This wine was tasted as part of a retrospective of Forman's Cabernet Sauvignon.
00
2003
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2003
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00
2002
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00
2002
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Ric Forman was racking his 2002 cabernet on the day of my visit, for only the second time. He noted that he stirred the lees for the first five months, racked the wine for the first time, then left it alone for another 11 months.(Forman claimed, by the way, that he is among the few California cabernet producers who routinely stir their lees.) Forman continues to be dubious about the ageworthiness of many of today's increasingly extreme red wines from Napa Valley: Will today's high-alcohol cabs get those ineffable underbrush and spice notes with age, or will they simply dry out?" he wondered.
00
2001
2021 - 2028
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00
2001
2015 - 2026
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This wine was tasted as part of a retrospective of Forman's Cabernet Sauvignon.
00
2001
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Ric Forman was racking his 2002 cabernet on the day of my visit, for only the second time. He noted that he stirred the lees for the first five months, racked the wine for the first time, then left it alone for another 11 months.(Forman claimed, by the way, that he is among the few California cabernet producers who routinely stir their lees.) Forman continues to be dubious about the ageworthiness of many of today's increasingly extreme red wines from Napa Valley: Will today's high-alcohol cabs get those ineffable underbrush and spice notes with age, or will they simply dry out?" he wondered.
00
2001
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Ric Forman describes 2001 as a very good year that produced "complete" grapes, but noted that 2002 may be even better. Beginning in 2001, Forman has whole-cluster pressed his chardonnay fruit (previously the grapes were crushed and destemmed), which he feels helps get rid of any chardonnay bitterness or coarseness and emphasizes the fruit.
00
2000
2015 - 2020
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This wine was tasted as part of a retrospective of Forman's Cabernet Sauvignon.
00
2000
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Ric Forman describes 2001 as a very good year that produced "complete" grapes, but noted that 2002 may be even better. Beginning in 2001, Forman has whole-cluster pressed his chardonnay fruit (previously the grapes were crushed and destemmed), which he feels helps get rid of any chardonnay bitterness or coarseness and emphasizes the fruit.
00
2000
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Like a few of his North Coast colleagues, Ric Forman told me he's getting out of the merlot business; beginning with 2000, his merlot will go into his cabernet bottling. In addition, his new rocky vineyard at the base of Howell Mountain, just above the old estate vineyard, will come into production in 2002, adding a good dollop of cabernet franc to the blend. Forman also told me he will make less chardonnay in the future.
00
1999
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Like a few of his North Coast colleagues, Ric Forman told me he's getting out of the merlot business; beginning with 2000, his merlot will go into his cabernet bottling. In addition, his new rocky vineyard at the base of Howell Mountain, just above the old estate vineyard, will come into production in 2002, adding a good dollop of cabernet franc to the blend. Forman also told me he will make less chardonnay in the future.
00
1999
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The style of Ric Forman wines is explained by the fact that Forman especially enjoys right-bank Bordeaux "and the only chardonnay I can drink is from Chablis." Forman has recently bought all new equipment, including a gentler crusher, for the 2001 harvest. He plans to discontinue his separate merlot bottling; instead, he will use the best of the merlot in a special proprietary red wine, and downgrade his lesser cabernet and merlot into his second label, Grand Roche. Forman does not believe in doing extended maceration. "This would compromise the bright red fruit qualities we get here, and would give the wine a more reduced chocolate and coffee character. Besides, the tannins here are ripe enough to begin with." Forman continues to give his wines a light fining and filtration; he remains convinced that wines without organic sediment are more likely to age gracefully.
00
1998
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The style of Ric Forman wines is explained by the fact that Forman especially enjoys right-bank Bordeaux "and the only chardonnay I can drink is from Chablis." Forman has recently bought all new equipment, including a gentler crusher, for the 2001 harvest. He plans to discontinue his separate merlot bottling; instead, he will use the best of the merlot in a special proprietary red wine, and downgrade his lesser cabernet and merlot into his second label, Grand Roche. Forman does not believe in doing extended maceration. "This would compromise the bright red fruit qualities we get here, and would give the wine a more reduced chocolate and coffee character. Besides, the tannins here are ripe enough to begin with." Forman continues to give his wines a light fining and filtration; he remains convinced that wines without organic sediment are more likely to age gracefully.
00
1998
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During the course of my visit with Ric Forman, this veteran winemaker expressed his opposition to what he described as "huge-alcohol, unfiltered, cloudy wines with uncertain aging potential." As Forman explained, "there are two kinds of sediment in wine: inorganic sediment, which is color precipitation and is normal, and organic sediment like yeasts, bacteria and pigments still in solution. This second kind of stuff basically rots in the bottle and detracts from the ageability of the wine. It's bad to overdo filtration, but it's necessary to bottle a clear wine without organic sediment. It's essential not to hurt a wine's components if one is to capitalize on the wine's potential." Forman admits his tastes have changed over time and that he is now going for softer tannins and richer mouth feel by picking later. "I don't like shrill wines; at home I drink mostly merlot, especially Pomerol. One of the reasons you need fully mature grapes is so you don't have to do very long macerations to get big, broad flavors because that risks losing the fruit."
00
1997
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During the course of my visit with Ric Forman, this veteran winemaker expressed his opposition to what he described as "huge-alcohol, unfiltered, cloudy wines with uncertain aging potential." As Forman explained, "there are two kinds of sediment in wine: inorganic sediment, which is color precipitation and is normal, and organic sediment like yeasts, bacteria and pigments still in solution. This second kind of stuff basically rots in the bottle and detracts from the ageability of the wine. It's bad to overdo filtration, but it's necessary to bottle a clear wine without organic sediment. It's essential not to hurt a wine's components if one is to capitalize on the wine's potential." Forman admits his tastes have changed over time and that he is now going for softer tannins and richer mouth feel by picking later. "I don't like shrill wines; at home I drink mostly merlot, especially Pomerol. One of the reasons you need fully mature grapes is so you don't have to do very long macerations to get big, broad flavors because that risks losing the fruit."
00
1997
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Ric Forman replanted his original vineyard in 1997, switching to denser "Pomerol spacing," with vines running up and down the slope. Until the new vines come into production, his red wines beginning with the '97s will come almost entirely from Thorvilos Vineyard, his joint venture with David Abreu, the vineyard manager behind many of the North Coast most prized wines (Forman makes Abreu's cabernet, which comes from the old Madrona Vineyard on the other side of St. Helena). Forman's reds are suppler and more complete than ever before, and rank as wonderful values by the standards of California wine today. Forman himself is appalled by current pricing in California, especially by upstarts who want $75 a bottle for their first vintage of cabernet. At the same time, however, he is concerned that maintaining stable pricing for his wines when prices elsewhere are skyrocketing will send the wrong message to consumers.
00
1996
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- By Author Name on Month Date, Year
Ric Forman replanted his original vineyard in 1997, switching to denser "Pomerol spacing," with vines running up and down the slope. Until the new vines come into production, his red wines beginning with the '97s will come almost entirely from Thorvilos Vineyard, his joint venture with David Abreu, the vineyard manager behind many of the North Coast most prized wines (Forman makes Abreu's cabernet, which comes from the old Madrona Vineyard on the other side of St. Helena). Forman's reds are suppler and more complete than ever before, and rank as wonderful values by the standards of California wine today. Forman himself is appalled by current pricing in California, especially by upstarts who want $75 a bottle for their first vintage of cabernet. At the same time, however, he is concerned that maintaining stable pricing for his wines when prices elsewhere are skyrocketing will send the wrong message to consumers.
00
1996
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00
1995
2016 - 2020
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Based on my tastings this spring and last, Napa Valley’s 1995 Cabernets don’t quite match the ‘94s for their density, suavity of texture and overall balance. But the up-and-down 1995 growing season was nonetheless an outstanding vintage, having produced many aromatically complex and ageworthy wines.
00
1995
2015 - 2020
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This wine was tasted as part of a retrospective of Forman's Cabernet Sauvignon.
00
1995
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00
1992
2015 - 2019
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This wine was tasted as part of a retrospective of Forman's Cabernet Sauvignon.
00
1991
2015 - 2024
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This wine was tasted as part of a retrospective of Forman's Cabernet Sauvignon.
00
1990
2015 - 2023
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This wine was tasted as part of a retrospective of Forman's Cabernet Sauvignon.
00
1990
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This wine was tasted over dinner at Press and was featured in Wine & Food, June 2013.
00
1989
2015 - 2021
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This wine was tasted as part of a retrospective of Forman's Cabernet Sauvignon.
00
1988
2015 - 2015
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This wine was tasted as part of a retrospective of Forman's Cabernet Sauvignon.
00
1987
2015 - 2025
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This wine was tasted as part of a retrospective of Forman's Cabernet Sauvignon.
00
1987
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00
1986
2015 - 2025
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This wine was tasted as part of a retrospective of Forman's Cabernet Sauvignon.
00
1985
2015 - 2020
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This wine was tasted as part of a retrospective of Forman's Cabernet Sauvignon.
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