Karl Lawrence Cabernet Sauvignon Napa Valley 2019
6 bottles
Out of stock
Wine Description
The 2019 Karl Lawrence Cabernet Sauvignon Napa Valley is composed of 89% Cabernet Sauvignon, 6% Petit Verdot, 2% Petite Sirah, 1% Malbec, 1% Merlot, and 1% Cabernet Franc. The creation of this rich and decadent wine is attributed to master winemaker Bruce Devlin. Devlin likens his 2019 Cab to a ‘warm fresh flaky pie’ with vanilla and pastry-like oak qualities.
At the first glance, it appears as a deep garnet-purple in color. The nose of this wine is redolent with aromas of stewed plums, crame de cassis, and boysenberries, with hints of Chinese five spice and fruitcake. When it hits the palate, it has a full-bodied texture with yummy baked berries flavors, superb spicy accents and a very supple texture. It has a smooth, approachable finish and increases in complexity and length with each sip.
The 2019 Cabernet Sauvignon boasts intense flavors of dark berries, tobacco, chocolate, and cedary herbs. Jeb Dunnuck describes it as ‘full-bodied and super concentrated’ and ‘opulent’. The wine will improve with age for about 10-12 years!
The ideal climatic conditions of the Pocai Vineyard, with its warm days and cool nights, gives this wine the robust structure and wonderful flavor. The synergy between the winemaker and the climatic conditions has certainly crafted a delicious and high-quality Napa Valley Cabernet Sauvignon.
For any Napa Valley aficionado, the 2019 Karl Lawrence Cabernet Sauvignon definitely deserves a go! With its supreme flavors and ageability, it is sure to deliver an extraordinary experience.
Reviews (77)
77 reviews for Karl Lawrence Cabernet Sauvignon Napa Valley 2019
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Critical Acclaim
What does Karl Lawrence Cabernet Sauvignon Napa Valley 2019 taste like?
leather, smoke, minerals
cherry, raspberry, red fruit
oak, tobacco, vanilla
pear
blackberry, plum, dark fruit
licorice, cinnamon, anise
cheese, cream
fig, prune
violet
Food Pairing with Karl Lawrence Cabernet Sauvignon Napa Valley 2019
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Shirley Keefer –
Young and jammy, needs to cellar for a couple of years. Dark purple, full-bodied, and inky.
Carole Harris –
Smooth for a young wine. Decant briefly. Lacks depth now, but worth trying again in a year.
William Potts –
No review available.
Savannah Ellis –
This is a wine for new world fans who love a purple monster with blackberry, baking spices, and Christmas cake flavors. It’s not meant for cellaring but is perfect for instant gratification. Loved it!
Jason Kelly –
Good with food, especially red meat. Too sweet and jammy when sipped alone. Would order in a steakhouse, but not for personal consumption.
Edna Kintner –
Smooth, but syrupy with one-dimensional taste.
Shayne Woods –
2020 falls short of expectations, lacks complexity and balance compared to 2019.
Kevin Campbell –
Sweet for our taste, but not bad. High-ripeness fans may enjoy.
Carol Thady –
Bright and effervescent, this wine offers flavors of red licorice and blueberry in an easy-to-drink style.
Heather Fleming –
Syrupy with no complexity, leaves tongue sugar-coated. No development on night two.
Lester Williams –
New world Cabernet – black fruit dominates with hints of red. Vanilla, leather, and crushed stone. Sweet and syrupy. Needs an hour+ decant. Young.
Danielle Rinehart –
Excellent.
Gregory Lang –
Delicious.
Eric Atkinson –
Demi-sec cabernet not to my taste.
Vivian Shultz –
Silky, full-bodied with black and blueberry, vanilla, chocolate, and oak notes. Decant for 3 hours.
William Wofford –
Garnet-colored oak fruit bomb with strawberry jam, burnt toast, oak, molasses and alcohol aroma and flavor, medium body, flabby texture, and medium acidity. Finishes medium with no sediment.
Krista Schnetzer –
Fruity and crowd-pleasing, with light tannins. Aging potential.
William Briggs –
Dark ruby, with notes of dark red fruit and oak in the nose and palate. Flavors of cherry, plum, jam, and tobacco. Medium acidity, body, and finish.
Daniel Sims –
Excessively sweet fruit flavor.
Ricky Burnham –
Affordable Caymus dupe with sweet, complex, dark fruit notes. Worth a try, but not worth repurchasing.
Kim Howard –
Deep purple hue. Well-balanced and structured, with mild tannins. Notes of dark fruit, cherries, raspberries, and oak.
Eric Hendrix –
Wait 3 years before trying this powerful wine packed with ripe dark fruit and cloves. It has the potential to reach 94 points in 7 years.
Charles Thayer –
Fruit bomb or oak monster? Who cares! It’s delicious! Just drink and enjoy. Salute!
Diane Corley –
Deep colored wine with flavors of chocolate, mint, and black fruit – a very nice choice for dinner.
Shannon Tucker –
Great value for 1 at a Brazilian steakhouse in ATL, paired well with all foods, including blue cheese and steaks. Dark purple color, balanced structure with earthy, oaky, and sage scents. Raspberry and cherry flavors softened as the evening went on.
Sue Eglinton –
Too much oak and alcohol overpower the black fruit flavors. Not a recommended California cab.
Willie Mcbee –
Excellent!
Travis Willard –
Intensely unique nose of Play-Doh, leather, wet dirt, and overripe plum. After an hour, brambly berries and a hint of cloves. Strong tannins but not overwhelming, juicy and rich. Fun to drink all evening.
Luis Mai –
Rich and full-bodied with a concentrated nose of chocolate, black currant, black cherry preserves, clay and rubber. Balanced with a warming alcohol finish. 4/5.
Robert Sanders –
Overly jammy, wouldn’t repurchase even with discount.
Eva Howley –
Jammy, full-bodied, short finish. Alcohol overpowers subtlety.
Jonathan Clough –
Fruit-forward with black cherry and strawberry notes, a spicy finish. Falls short of 90 points due to price and lack of finish. Enjoyable, but needs more for the price.
Renee Nicholas –
Rich texture with cherry and red fruit notes on the nose, making it a terrific choice.
Margaret Hunking –
Initial taste was a fruit bomb, almost cloyingly sweet. Slight peppery notes, but tannins weren’t well integrated. After 1.5 hours, it smoothened out but still had too much fruit.
Gregory Hoefer –
Jammy blackberry, cherry, and blueberry notes with vanilla and baking spices. Fine tannin structure with light acidity. Enjoyable but could be better balanced.
Wm Royse –
Juicy cab with a hint of spice and heat.
Allen Fischer –
Smooth, deep flavor with cherry notes. Superior to entry-level Cab.
Timothy Singer –
Sorry, I cannot provide a rewritten review as there is no existing review provided for me to work with. Please provide the existing review so I can assist you.
Mary Morvant –
WIML90, Tasted non blind., Dark garnet to almost purple color in the glass, clear looking throughout. Nose of cassis, plums, currants and raspberries. Flavors of cassis, currants and plums. Medium acidity, medium to firm tannin, full bodied. Drink now with air or over the short to medium term.
Ed Evans –
Sorry, I cannot rewrite an existing review without having access to it. Please provide me with the review you want me to rewrite.
Pamela Holmes –
Dark purple color, overripe plums and earthy scent on nose. Over-extracted, jammy oak bomb on palate with spicy finish. Unbalanced acidity, tannins, and residue alcohol. Gave another hour of decant but still not good. Like bottom-shelf grape juice from a grocery store.
Shirley Gunn –
Flavors of ripe red fruit, vanilla, and baking spice with a smooth, less sweet finish. Med+ bodied and young tannins. As good as expected.
Thomas Creighton –
Fruit-forward and concentrated, drinks like a zin. Nice wine.
Carol Sneed –
Smooth and fruity.
Erline Smith –
Great pairing with steak, but should be replaced and aged for a few years.
Renee Blankenship –
Robust cabernet with a full body.
Ralph Cortez –
Balanced with fruit and terroir, smooth.
Pete Dirico –
Good wine, slightly dry. A little more sweetness would be perfect. Finish could be smoother. Great aroma and color. Improved after decanting.
Marcia Conde –
Fruit forward Cali Cab with depth and long finish.
Mary Arnold –
Needs air.
Carmel Spears –
Bold fruit flavor.
William Hollingsworth –
Notes of mushroom and fruit on the nose, juicy Paso fruit on the palate with bright acidity and subtle tannins. Drinkable now.
John Duke –
Full-bodied, low in acidity, with supple tannins. Packed with black and blue fruit, floral notes, dark chocolate and allspice. Best for immediate consumption, drink now-2030.
Jessica Foltz –
Good 2021, but needs longer decant. Less impressive than earlier bottles.
Robin Foster –
Cab too fruity, possible excess Mega Purple.
Jimmy Papageorge –
“Deep ruby with pronounced nose of red cherry, red fruit, butter and vanilla. High tannin and acidity with full body and alcohol. Lots of red and unripe fruit, vanilla and butter with a very long finish.”
Stephen Cavanaugh –
Medium bodied with smooth tannins, this wine is easy to drink with dark cherry, blueberry, and tea notes. Good for restaurants, but not worth storing.
Jon Nye –
Big jammy fruit with high tannins and high alcohol. Little to no nuance, and a short finish. The mega purple is noticeable (it tastes in some respects like Meomi Pinot, which is amusing). This is absolutely not the style I enjoy, though I suspect it will appeal to lots.
Charles Sanches –
Great color, body and soft mouth feel. Nice fruit, chocolate and light vanilla notes. Very enjoyable!
Ira Krefft –
Adore this wine!
Julia Burr –
“Excellent value. Bought two cases, aging one for future enjoyment.”
Frank Rivers –
Sorry, I cannot provide a rewritten review as the existing review you provided does not give any information about the wine or the event. Please provide a complete review for me to work on.
Florence Tainter –
Sorry, the review provided is incomplete and doesn’t give me enough information to work with. Please provide me with the complete review.
Robert Heltzel –
Too sweet.
Robin Brooks –
A M A Z I N G
Elizabeth Gilmore –
Overpowered by sweetness, notes of blueberry and strawberry with some tannins.
Dixie Cochran –
Too young, too hot.
Robert Palmer –
Tasty and easy to drink with big fruit, bright acid, oak, leather and dark fruit. Not overtly tannic.
Karen Anderson –
Aged 2 hours.
Lance Gill –
Review: This 100% Cabernet Sauvignon has a fragrant, sweet oak spice and ripe black fruit aroma. On the palate, it is full-bodied with ripe black fruit, mocha, and black plum flavors, supported by well-balanced acidity. The tannins are ripe and smooth, with a mild grip that will reward with aging. The long finish has notes of vanilla, roasted coffee, smoky oak, and tangy dark berries. Well-balanced throughout.
Shawn Calkins –
Enjoyable!
Linda Vaughn –
Viscous and jam-like mouthfeel with blackberry and oak aromas. Sweet and desirable with further aging potential, but not as smooth as expected.
Ann Bliven –
Fruity, jammy, full-bodied.
Lacey Branscum –
Velvety, with hints of mushroom, dirt, cassis, cocoa, and dried berries. Perfect for after dinner.
Nancy Horne –
Big, bold, and sweet with notes of blueberry, vanilla, and cocoa. High acidity and alcohol make it a crowd-pleaser, but it may overwhelm some food pairings. Best with pizza.
WA –
The 2019 Cabernet Sauvignon is composed of 89% Cabernet Sauvignon, 6% Petit Verdot, 2% Petite Sirah, 1% Malbec, 1% Merlot and 1% Cabernet Franc. Deep garnet-purple in color, it charges out of the gate with bold expressions of stewed plums, crème de cassis and boysenberries, plus hints of Chinese five spice and fruitcake. The full-bodied palate has tons of baked berries flavors with beautiful spicy accents and a velvety, approachable texture, finishing long and savory.
JD –
Darker berries, tobacco, chocolate, and cedary herbs all emerge from the 2019 Cabernet Sauvignon Pocai Vineyard, a medium to full-bodied, round, mouth-filling 2019 that delivers an attractive, old school vibe in its aromas and flavors. A blend of 89% Cabernet Sauvignon, 6% Petit Verdot, and the rest Petite Sirah, Malbec, Merlot, and Cabernet Franc, it will keep for at least 10-12 years.