Cabernet Sauvignon Estate 2003 Philip Togni

Professional reviews

Robert Parker (95)

The 2003 Cabernet Sauvignon Estate is a blend of 82% Cabernet Sauvignon, 15% Merlot 2% Cabernet Franc and 1% Petit Verdot. For those who don’t know, Togni has always made an uncompromising Cabernet meant for 20, 30, maybe even 40 or more years of cellaring. Gorgeously rich notes of black olives, black currants, graphite and wood smoke jump from the glass of this dense ruby/purple-colored, Medoc-styled 2003. At age ten, it displays a youthfulness similar to a 4- to 5-year-old wine. The finish is long, convincing and rich. It is reminiscent of a Spring Mountain version of a hybrid blend of St.-Julien and Pauillac. Unique to Napa and as distinctive as Philip Togni himself, it will benefit from another 4-5 years of cellaring and should last longer than your author. By the way, my cellar includes many vintages of Togni, and I rarely touch them before they hit 15 years of age.

The great Philip Togni, the Ancient Mariner, or should I say mountain goat, has made brilliant Cabernet Sauvignons at Chappellet (try their 1969), Cuvaison (try their 1975) and at his own estate. One of Napa Valley’s most admirable senior citizens, he reminds me of Robert Redford in the fabulous movie, Jeremiah Johnson – not likely to ever come down from the mountain, preferring to look over his grapes and remain in wonderful solitude with one of the great views in Napa Valley.

Vinous (94)

The 2003 Cabernet Sauvignon is just beginning to enter its early plateau of maturity that will last another 10-15 years. Smoke, tobacco, licorice, incense emerge from the glass, followed by hints of white pepper and orange peel that add intrigue and exoticism. The 2003 is relatively supple and open for a Togni Cabernet, but it also has enough depth to continue to drink nicely for years.

Decanter (96)

Tasting this wine with Philip Togni and his daughter Lisa at their Spring Mountain estate in the winery, where it slumbered for twenty years, is not something I will soon forget. Its youthful exuberance offered a testament to the magic on their little slice of Napa mountain-grown heaven. Fantastically fragrant ironstone, black currant, and toasted walnuts are laced with fennel pollen, sage, and cedarwood. Full-bodied, smacking of the richest earthen humus, the intensity of which is matched only by the depth of black-toned fruit, which is lifted by a satiny sheet of ultra-fine-threaded tannins and the long finish delivers a “P.S” of crunchy black olives and chewy black currants.