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Wine

Cabernet Sauvignon

Proprietary Red

Cabernet Sauvignon

Proprietary Red

Cabernet Sauvignon

Proprietary Red

ROY ESTATE CABERNET SAUVIGNON 2014

2014

93-95

The 2014 Cabernet Sauvignon, which is 93% Cabernet Sauvignon and 7% Petit Verdot, offers the vintage’s suppleness, silky tannins, intense richness, and has certainly put on weight since last year. The fruit is black, with some darker blueberry notes coming to the forefront. There is a floral note as well, and an almost Graves-like earthiness in the background. This wine should be drunk over the next 15-20 years.

Robert Parker Jr | Wine Advocate

October 2016

95-97

Scheduled for bottling several months after I tasted it, the 2013 Cabernet Sauvignon Estate may well turn out to be the finest wine the Roy family has yet made and is a tribute to Shirley Roy’s professionalism and dedication to this estate. This Cabernet Sauvignon has an opaque purple color and a beautiful nose of mulberries, pen ink, graphite and blackberries. Some licorice, vanilla and spice also jump from the glass. Full-bodied, built like a skyscraper, with fabulous purity and palate presence, this wine will ultimately spend 27 months in 100% new Taransaud oak, much like the 2012.

This is still a somewhat under-the-radar, small estate dedicated to world-class wines made in a fairly hidden area on the eastern side of Napa Valley known as Soda Canyon, which is essentially in the foothills of the eastern Vaca Mountains. Shirley Roy, has 17 acres planted (originally by Helen Turley and John Wetlaufer for the Roys). From the vineyard she produces two wines, a Cabernet Sauvignon and a Proprietary Red Wine blend.

Robert Parker Jr | Wine Advocate

October 2015

96

The 2012 Cabernet Sauvignon Estate may be the finest wine this winery has made to date. It is a tribute to Shirley Roy, who has carried on so impressively in the absence of her husband. A blend of 95% Cabernet Sauvignon and 5% Petit Verdot harvested between October 10 and 19, this full- bodied, opulent Cabernet reveals abundant notes of blackberries, cassis, licorice, barbecue smoke, roasted meats, bouquet garni and vanillin. With terrific intensity, purity, length and density as well as sweet tannins, it should drink well for two decades.

This is still a somewhat under-the-radar, small estate dedicated to world-class wines run by Shirley Roy, who continues to be inspired by the work she and her deceased husband began this 17-acre vineyard estate tucked in one of Napa Valley’s more secluded areas, Soda Canyon. The vineyard, which is in the foothills of the Vaca Mountains, continues to go from strength to strength.


Robert Parker Jr | Wine Advocate

October 2015

92+

Grilled Provencal herbs, mint, licorice, graphite, ash, smoke and fennel jump from the glass in the 2011 Cabernet Sauvignon. The 2011 is wonderfully alive and nuanced, with classically firm 2011 tannins and terrific balance. The aromas and flavors are intensely mineral and savory, giving the 2011 a sauvage quality that is distinct and beautiful. Shirley Roy’s Cabernet Sauvignon shows plenty of promise in 2011.

Antonio Galloni | Vinous

November 2013

92

The 2010 Cabernet Sauvignon Estate, which was picked between the end of September and October 23, is a blend of 93% Cabernet Sauvignon and 7% Petit Verdot. Its opaque ruby/purple color is followed by aromas of tar, truffles, blackberries and cassis, a full-bodied mouthfeel, a dense palate, and rich, intensely concentrated, long flavors. Consume this beauty over the next 20+ years.

Robert Parker Jr | Wine Advocate

October 2013

92

Mocha, chocolate, incense and new leather all add complexity as the 2009 Cabernet Sauvignon shows off its considerable personality. A voluptuous, full-bodied wine, the 2009 covers every corner of the palate with rich, intense fruit all backed up by considerable structure. Like all of the Roy wines, the 2009 Cabernet is exceptionally polished and well put together, but also doesn’t take a lot of risks. The 2009s have turned out just as well as I had hoped.


Robert Parker Jr | Wine Advocate

December 2012

93

Close in quality but perhaps not quite as exuberant and profound is the 2008 Cabernet Sauvignon (95% Cabernet Sauvignon and 5% Petit Verdot). It boasts an opaque purple color as well as abundant notes of charcoal, scorched earth, underbrush, licorice, black currants and blackberries. Slightly more evolved than the 2007, it is nearly that wine’s equal in terms of depth, richness and overall appeal. This strong effort should drink well for two decades or more. 

If readers have not yet checked out the Roy offerings from this rocky, cool climate site at the base of Atlas Peak, I highly suggest they do so.

Robert Parker Jr | Wine Advocate

December 2010

94+

There are usually 300-350 cases of the Cabernet Sauvignon cuvee. The 2007 Cabernet Sauvignon along with the 2007 Proprietary Red are the finest wines I have yet tasted from Roy Estate. A beautiful nose of charcoal, creme de cassis, black currants, licorice and underbrush is followed by a deep, full-bodied, powerful wine with lots of texture, silky tannins and impressive density, as well as length. This wine has enough tannin to suggest 3-4 years of cellaring is required. It should age well for 25+ years.  If readers have not yet checked out the Roy offerings from this rocky, cool climate site at the base of Atlas Peak, I highly suggest they do so.

Robert Parker Jr | Wine Advocate

December 2010

92

From a cool terroir, the 2006 Cabernet Sauvignon (93% Cabernet Sauvignon and 7% Petit Verdot) reveals notions of bay leaf, chocolate, creamy oak, earth, and red fruits along with soft tannins and medium to full body. It should drink well for 15+ years. Winemaker Philippe Melka brings a French savoir-faire to Napa Valley’s gorgeous fruit.

Robert Parker Jr | Wine Advocate

December 2008

94

The bottled 2005 Cabernet Sauvignon (90% Cabernet Sauvignon and 10% Petit Verdot) is even better than the barrel samples tasted last year. Surprisingly soft, but complex, it offers notes of damp earth, black currants, incense, cedar, and spice. Ripe and medium to full-bodied with excellent fruit purity, and charming texture as well as length, it can be consumed now, although its equilibrium and balance suggest it will last for two decades. Winemaker Philippe Melka brings a French savoir-faire to Napa Valley’s gorgeous fruit.

Robert Parker Jr | Wine Advocate

December 2008

Copyright 2016, Reprinted with permission