Wine Advocate 95
"Medium to deep ruby, the 2015 Cabernet Sauvignon Annum is made up of 80 Cabernet Sauvignon, 17 Cabernet Franc and 3 Malbec. The nose features licorice, dried leaves, cedar, vanilla pod and iron aromas with mint chocolate, cumin, cardamom, coffee bean and a core of red and black fruitsso many layers and exotic spice notes! Medium to full-bodied, it explodes with luscious fruits, chocolate and spice accents, framed by very ripe, grainy tannins and great freshness and finishing long and layered. Yes! 842 cases were made."
Wine Spectator 93
"Ripe and suave in feel, with waves of red currant, cherry and plum preserves gliding through, laced with subtle savory, cedar and floral hints, providing lift through the stylish finish. A minerally echo adds range. Distinctive. Best from 2021 through 2032. 842 cases made. JM"
Vinous Media 93
"The 2015 Cabernet Sauvignon Annum is another wine in this range that really benefits from an added year in bottle. Black cherry, chocolate, mocha, leather, spice and plum give the 2016 its feeling of voluptuousness. The 100 new oak now feels much better integrated than it did a year ago. -- Antonio Galloni"
Wine Enthusiast 93
"This blends in a healthy 17 Cabernet Franc and 3 Malbec, the grapes from several of the valley's appellations, including Oakville and Mount Veeder. In total, the wine is intense in power and tightly wound grip, with textured layers of tar, cocoa powder and black currant. It has years to go in bottle. Enjoy 20252030. VIRGINIE BOONE"
Jeb Dunnuck 93
"The flagship is the 2015 Cabernet Sauvignon Annum, another wine that plays in the more elegant, pretty end of the spectrum. Notes of cassis, kirsch, cedary spice, and earth all flow to a medium to full-bodied, nicely concentrated, balanced Cabernet that has polished tannins, no hard edges, and a great finish. Give bottles a year or two and its going to keep for 15+ years."
Winter 2015 was the warmest on record, resulting in early bud break. Cooler, wetter weather in spring months slowed development, however, leading to a challenging, extended bloom period. The resulting uneven fruit set translated to a small crop and smaller berries with very concentrated flavors. Weather throughout the summer growing season was consistently warm, bringing on a very early harvest.
Ramey Wine CellarsView all from Ramey Wine Cellars
A select group of winemakers can be credited with revolutionizing modern day winemaking in California. They are the innovators who, some 20 years ago, brought Old World traditions back to a New World that had thrown in its lot with university scientists to make squeaky clean wines largely devoid of character. The goal of these new wave winemakers was to put terroir back into the bottle and create wines of unique distinction.
David Ramey is widely acknowledged to be among the wine pioneers whose efforts helped raise the bar for all American winemakers and brought California to the forefront of the international wine world. David's groundbreaking work with indigenous yeasts and malolactic and barrel fermentation yielded a new California style that was richer, more lush and silky smooth than previously known. As a result, he created a benchmark style now emulated by many.
David Ramey is certainly one of the best known and most highly regarded winemakers in California. David has finally realized his dream of producing wines under his own name and has devoted himself exclusively to this pursuit.
"A multi-tasker, David Ramey's Healdsburg operation garnered lavish reviews for his Cabernet Sauvignons in issue #186. He also demonstrates a Midas touch with Chardonnay, while continuing to fine tune his Syrah portfolio. In addition, Ramey's consulting business appears to be growing by leaps and bounds, and he has been a major factor in turning around the quality of a number of wineries. The 2007 Ramey Chardonnays are all strong efforts, including the three generic offerings from the Sonoma Coast, Russian River, and Carneros, and his single vineyard efforts from the Hudson, Hyde, and Ritchie vineyards." – Robert Parker, February 2010