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Search Flickinger Wine Inventory
Inventory updated: Sat, Feb 21, 2026 12:48 PM cst
Your search criteria:
Regions: USA Red
Vintages: Between 1999 and 1999
| Producer |
Vint. |
Wine |
Price |
Qty |
Order |
| | USA Red |
| Caymus |
1999 |
Napa Valley Cabernet Sauvignon  Lightly Wine-Stained Label |
$109 |
1 |
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WA 87 (8/2002): The 1999 Cabernet Sauvignon offers a deep ruby/purple color, lavish toasty oak, and attractive sweet black currant fruit mixed with smoke, earth, and herb characteristics. Although the finish is angular, the wood too noticeable, and the wine lacks concentration, it is a solidly made effort, but preposterously over-priced. This Cabernet hardly represents cutting edge winemaking, but it remains immensely popular with most consumers.
VM 87 (6/2002): Bright red-ruby. Aromas of redcurrant, bitter cherry, tarry oak and bitter chocolate. Juicy flavors of blackberry, redcurrant and spicy oak, with a slightly dusty note of coffee grounds. Nicely balanced wine with good texture and decent concentration. |
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| Constant |
1999 |
Diamond Mountain Vyd. Cabernet Sauvignon |
$85 |
1 |
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VM 90-92 (6/2001): Deep, saturated ruby. Precise, high-pitched aromas of black fruits, licorice and violet. Dense and deep but bright and lively, with floral and minty nuances contributing to the impression of verve. Seems destined to be the purest wine yet from this estate. Finishes with big, chewy, toothfurring tannins and juicy, palate-cleansing acidity.
WA 87 (12/2003): The 1999 possesses a dark garnet/plum/purple color as well as a sweet nose of loamy soil, dried Provencal herbs, red currants, cherries, and spice. Medium-bodied with an austere, tough finish, I doubt aging will be beneficial, although the wine will survive for 10-15 years. Although not as bad as some of its peers, this is a poster child for over-priced Cabernet Sauvignon. This winery tends to turn out hard, tannic Cabernets that are largely deficient in fruit and texture, but are very complex aromatically. |
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| Matthews |
1999 |
Yakima Valley Red Wine |
$30 |
1 |
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| VM 88+ (10/2002): Saturated medium ruby. Intriguingly floral aromas of black raspberry, cherry cola, mocha, violet and sweet oak. Dense and rich but youthfully backward; in a distinctly muscular style and slightly warm with alcohol. A chunky wine that could use more fruit and verve. Quite tannic and a tad dry on the end. |
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| Verite |
1999 |
La Joie Proprietary Blend |
$150 |
1 |
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WA 94 (8/2002): The 1999 La Joie (59% Cabernet Sauvignon and 41% Merlot) exhibits sumptuous aromas of sweet saddle leather, cigar smoke, chocolaty black currants, and blackberries. It is sweet, rich, full-bodied, complex, and tastes like a Bordeaux on steroids. This is an enormously endowed, classic, distinctive cuvee that must be tasted to be believed. It represents a synthesis between France's Medoc and Northern California's ripe fruit. Anticipated maturity: 2005-2022.
VM 94 (6/2002): (a 60/40 blend of cabernet sauvignon and merlot) Full ruby color. Smoky aromas of currant and roasted tobacco. Lush, sweet and rich; a huge wine with a silky, utterly mouthfilling texture but also plenty of underlying structure. Finishes with very fine tannins, superb sweetness and lingering notes of black cherry and violet. Built to age but distinctly user-friendly today. |
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| Woodward Canyon |
1999 |
Artist Series Cabernet Sauvignon |
$55 |
1 |
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| WA 95 (12/2012): I was thrilled to have an opportunity to taste Woodward Canyon’s 1999 Cabernet Sauvignon Artist Series, inasmuch as this long, relatively cool and even-ripening vintage appears – in hindsight, anyway – as one of the most exciting in Washington’s viticultural history. This bottling featured fruit from Champoux Vineyard along with contributions from Klipsun and Pepperbridge. Scents of still fresh cherry, nutmeg, sealing wax, nut oils, iodine, and tobacco presage the complex and richly-, juicily-fruited palate performance of a wine that scarcely betrays its age. The combination of soothing textural richness with clarity and back-end vivacity is typical for the very best Washington Cabernet; subtle soy and salinity help stimulate the salivary glands, and this stains the palate in a vibrant, veritable peacock’s tail of a finish. Rick Small and Kevin Mott explain that growers got burned (though anything but literally!) in 1993 when for the first time in the memory of most of them, the fruit failed to adequately ripen. Thus, as 1999 stretched on – far cooler than normal – they were willing to take what was then an unusual step of dropping crop, a step that contributed critically to this vintage’s success. |
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