Mark Herold Wines Herold Napa Valley Cabernet Sauvignon 2012

9.328 ratings on Delectable

Ratings on Delectable

Matt Sterr Delectable Pro

I like the Herold much more. Mocha, coffee and raspberry on the nose. A big, yet more restrained palate exudes cassis and blackberry up front with well-integrated tannins leading to a long, mouthwatering finish. Well made Napa cab here. Also ageable, but great now too.

I like the Herold much more. Mocha, coffee and raspberry on the nose. A big, yet more restrained palate exudes cassis and blackberry up front with well-integrated tannins leading to a long, mouthwatering finish. Well made Napa cab here. Also ageable, but great now too.

9.3

jake aziz Delectable Pro

2012 is also good.

2012 is also good.

9.3

Matt Trader, TWP

This is showing really nicely this year..I know it could see a few more but I think it's damned good now. The tannins are firmly present but softened a bit (chewy, but not necessarily gripping, but still lingering), and the wine is still the definition of hedonistic. The nose is soft this year, ripe with rich baked black plum, boiled red apple skins, sandalwood, oiled leather, creme de cacao, and still ever so slightly hot on the nose. The pallet is chewy rich, but not cloying - bell pepper, wet crushed rocks, mocha, tobacco/cigarbox, blackberries, blueberries, and a dark chocolate covered pomegranate and nutmeg finish. I have to admit, @David L inspired me to open my '12 Brown Label after reading his review on the '13 White Label, but I figured why not, superbowl right? Cheers!

This is showing really nicely this year..I know it could see a few more but I think it's damned good now. The tannins are firmly present but softened a bit (chewy, but not necessarily gripping, but still lingering), and the wine is still the definition of hedonistic. The nose is soft this year, ripe with rich baked black plum, boiled red apple skins, sandalwood, oiled leather, creme de cacao, and still ever so slightly hot on the nose. The pallet is chewy rich, but not cloying - bell pepper, wet crushed rocks, mocha, tobacco/cigarbox, blackberries, blueberries, and a dark chocolate covered pomegranate and nutmeg finish. I have to admit, @David L inspired me to open my '12 Brown Label after reading his review on the '13 White Label, but I figured why not, superbowl right? Cheers!

9.3

Matt Trader, TWP

What a whopper of a wine this guy was! First off, they ship in boxes with the bottle upside down and Mark Herold loves a good ol' fashioned unfiltered wine, so you will find about an inch of sediment solid in the neck, which is a little annoying, so you'll need to filter it. Once that is out of the way, it needs a good decant due to the young vintage. It's very dark and powerful, and almost had an air about it similar to Diamond Mountain styles, showing earthy gravely notes, black olive, green bell pepper and loads of dark casis fruits and ripe black plum. The pallet is very rich and dark as well with brown baking spices, burnt espresso bean notes, vanilla, and a lingering dark chocolate finish. It's massive wine, for people who want in your face kinda Napa. Will definitely benefit from some age! #markherold

What a whopper of a wine this guy was! First off, they ship in boxes with the bottle upside down and Mark Herold loves a good ol' fashioned unfiltered wine, so you will find about an inch of sediment solid in the neck, which is a little annoying, so you'll need to filter it. Once that is out of the way, it needs a good decant due to the young vintage. It's very dark and powerful, and almost had an air about it similar to Diamond Mountain styles, showing earthy gravely notes, black olive, green bell pepper and loads of dark casis fruits and ripe black plum. The pallet is very rich and dark as well with brown baking spices, burnt espresso bean notes, vanilla, and a lingering dark chocolate finish. It's massive wine, for people who want in your face kinda Napa. Will definitely benefit from some age! #markherold

9.4

Location

  • 803 Sibley Memorial Hwy
    Lilydale, MN 55118

  • Monday-Saturday: 10am-9pm