Cook's Flat Reviews
Jim Van Bergen, JVB Uncorked, June 27, 2020
This wine is about a winemaker crafting top quality wine for an impassioned enjoyment
2016 Cook's Flat
https://jvbuncorked.com/2020/06/27/smith-madrone-blurring-the-lines-between-old-and-new-world-wines/Having tasted the 2009 and the 2013, the 2016 is poised to be quite popular. The 2016 blend is comprised of 54% cabernet sauvignon and 46% cabernet franc; it is aged 19 months in new French oak barrels. Featuring an expansive and glamorous nose, the palate experiences intense full fruit: red plum, blackberry, and black plum with a touch of cassis. Secondary and rich savory notes of tobacco, potting soil, aged leather, forest floor and vanilla tantalize the side and top palates, as the luxurious mouthfeel expands and bathes the tongue, offering greater enjoyment. An extended finish on this blend is more than satisfactory- I immediately began formulating food pairing and a wine dinner based around this bottle.
When I contemplate Cook’s Flat Reserve (which one does, with such a lovely glass of wine) this wine is about a winemaker crafting top quality wine for an impassioned enjoyment. What is fascinating about this wine is how delicious, enjoyable, and intense it is in its youth, for a world-class red blend that has Old World styling. For similar styles from Bordeaux, a wine would have to age considerably longer than four years to have any similar balance - but Cook’s Flat Reserve demonstrates great balance and structure along with the ability to age and still retain quality fruit, acidity and tannin. With a decade of age, that intensity evolves into refined structure with even greater complexity- so either youthful or fully aged, you maximize enjoyment with this bottle.
Should you be looking for a top-flight California red blend that speaks of the best of both the Old World and new world in great wine making, this is the bottle you will want to seek out. Like me, once you’ve had it, you’ll want to have several from each year in your cellar, to age and enjoy, while knowing you can still drink them young for an exceptional experience without having to wait 10-20 years. However, those with patience will reap the benefits.
Rick Dean, StrongCoffeeToRedWine, July 2, 2020
A labor of love
2016 Cook's Flat
https://strongcoffeetoredwine.com/smith-madrone-vineyards-and-winery/This is a special wine, a labor of love. It is created from a small group of the best barrels of the vintage. Since every vintage is different, you can expect the blend also to be different. The 2016 blend is 54% Cabernet Sauvignon and 46% Cabernet Franc, aged 19 months in new French oak barrels. This is an expensive wine. A precious gift for the person(s) who want more than just a great glass of wine, but an immersion into the 1,800 feet elevation slopes of Cook’s Flat as well as the winemaking skill of the maker. Someone who drinks and contemplates the wine. They admire how it changes from the first glass to the last. I am not sure when the 2016 vintage will be released, but even in its youth, it is an incredible sip. I can only imagine what will transform in the years to come. Dark blue and black fruit aromas waft out of my glass. Black currant, plum, even prune intermix with earth and vanilla. The palate offered similar flavors and so much more, including a tad of dark, dark chocolate. We drank this bottle over two days. I wish I had documented the differences on day two. Shame on me. Both days were magical. This was special.
Nancy Brazil, PullThatCork, July 18, 2020
An elegant, complex and evolved wine that is still bright and youthful
2009 Cook's Flat
https://pullthatcork.com/2016/smith-madrone/An elegant, complex and evolved wine that is still bright and youthful. Complex dark fruit and cedar aromas are followed with dark plum and red fruit flavors. Hints of cedar and pencil shavings add complexity. Tannins are silky smooth and the finish is very long. Delicious.
Wine Casual, Reggie Solomon, July 8, 2020
Mid-palate complexity abounds with subtlety of flavor and nuance
2016 Cook's Flat
https://winecasual.com/smith-madrone-vineyards-and-winery-cooks-flat-reserve-2016-an-enviable-complex-red-blend/94 points: There are red blends and then there are “red blends,” and this is the enviable latter. Deep-intensity ruby in color, this wine has an aromatic, medium-plus-intensity nose of blackberry, bramble, dried mushroom, black plum, leather, red currant, black cherry and violet blossom. On the palate the dry, full-bodied red blend has medium-plus-intensity, black-fruit flavors with a hints of leather supported by medium acidity and velvety, medium-plus tannin. Mid-palate complexity abounds with subtlety of flavor and nuance.The red blend you bring to a dinner party that will please you and the crowd.
Gabe's View, Gabe Sasso, June 16, 2020
A joyous and hedonistic wine
2016 Cook's Flat
http://www.gabesview.com/blogposts/2020/6/16/smith-madrone-simply-napas-best-wineryThis is a blend of Cabernet Sauvignon (54%) and Cabernet Franc (46%). Dark and spicy fruit aromas lead the charge here. Black cherry and plum flavors abound. Bits of kirsch liqueur and sweet dark chocolate drive the long and spice laden finish. This is a joyous and hedonistic wine, and like their other offerings is also well proportioned. Drinking Cook’s Flat Reserve brings to mind the term, Excess in Moderation. I’d lay it down for awhile, but it’s also hard to resist now.
Enofylz, Martin Redmond, July 7, 2020
Elegant and complex
2016 Cook's Flat
https://enofylzwineblog.com/2020/07/07/a-splendid-virtual-tasting-with-smith-madrones-stu-smith/93 points: Opaque garnet with effusive aromas of black and blue fruit, cassis, tobacco and spice. On the palate it’s medium-bodied, elegant, and complex with a supple texture and well -integrated polished, sweet tannins. It shows rich black cherry, ripe black and blueberries, and spice flavors with a long, and very appealing delicious finish. A blend of 54% Cabernet Sauvignon (46%) Cabernet Franc. The wine is made in very limited quantities from the best vintages from their best blocks. This is an exceptional wine that is approachable now, but will handsomely reward cellaring. The proprietary name “Cook’s Flat is an homage to George Cook, the first owner of the property. ‘Cook’s Flat’ was the local oldtimers’ name for the eight-acre plateau-like vineyard block which was replanted in 1972.
Lauren Walsh, TheSwirlingDervish, July 1, 2020
Exquisitely balanced, this wine is a hedonistic pleasure
2016 Cook's Flat
https://theswirlingdervish.com/2020/07/01/the-folks-at-smith-madrone-my-kind-of-wine-people/Made in preciously small quantities only in superior vintages, Cook’s Flat Reserve is modeled on the world-famous first growth wines of Bordeaux. Always a blend of the finest barrels, the 2016 brings together Cabernet Sauvignon (54%) and Cabernet Franc (46%) in a medley of ripe black fruit, tobacco, baking spices, and sun-warmed earth. Exquisitely balanced with moderate acidity and tannin, this wine is a hedonistic pleasure to drink now but would reward the patient oenophile who can put it away for a few more years. A simple meal of grilled steak and baked potatoes allowed the Cook’s Flat Reserve to shine. Only 111 cases of the 2016 were made, and each bottle is individually numbered. Available only via the winery (for now) count yourself among the lucky few if you manage to score a bottle. I’m still thinking about this wine two weeks after tasting it. Yeah, it’s that good.
Grape-Experiences, Cindy Rynning, July 5, 2020
A brilliant, balanced blend
2016 Cook's Flat
http://www.grape-experiences.com/2020/07/convictions-beliefs-wines-smith-madrone-vineyards-winery/A brilliant, balanced blend, this wine can be served at a star-studded dinner party or at relaxed backyard gathering with your favorite wine lovers. Stu Smith explained that they “have fun with this project. The name is an homage to George Cook, the first legal owner of the property the Smith family purchased in 1971, and indicates the 8-acre parcel (named Cook’s Flat) of the 200 acres purchased. The concept started with the 2007 vintage. We didn’t want to make big, bold California Cabernet. Instead, we wanted to make a wine to compete with First Growth Bordeaux. We only produce this wine when the vintage year is superior and each year the blend is different. The 2016 is 54% Cabernet Sauvignon and 46% Cabernet Franc. We’ll release the wine when we want to….” Rich and full, I discovered intense aromas of dark and juicy plums, black cherries and hint of earth. On the creamy, textured palate, notes of blackberries, dark chocolate, currants, sweet tobacco, baking spices and slightest hint of green tea rested on a foundation of soft tannins and moderate acidity. The finish was exceptional. Stu suggested, “Cook’s Flat Reserve 2016 can age 15-20 years. It’s elegant, soft, sophisticated.” Only 130 cases of this wine were produced; my bottle was stamped 1352 of 1560.
Dallas Wine Chick, Melanie Ofenloch, July 5, 2020
Elegant and nuanced
2016 Cook's Flat
http://www.dallaswinechick.com/smith-madrone-humble-beginnings-unforgettable-wines/The Cook’s Flat Reserve represents the best barrels from the best lots and is made in certain vintages. It reflects the heritage of the first winery on the property — Cook’s Flat was the name used by locals for the vineyard planted by George Cook. This was elegant and nuanced with blackberry, black cherry, raspberry, tobacco, spice and earth. At $225, it is a special occasion wine, but worth it. In talking with Stu and tasting these wines, the word that comes to mind is authentic. As Stu put it, “Mother nature is our stamp and with her comes balance, complexity and elegance that reflects the terroir. Our goal is play in the dirt and make affordable wines that encourage discussion and make the world flow away.”
1WineDude, Joe Roberts, July 1, 2020
Long, savory, supple, even sexy, there are no rough edges on this nuanced, fabulous mix of Cabernet Sauvignon and Cabernet Franc
2016 Cook's Flat
http://www.1winedude.com/wine-in-the-time-of-coronavirus-part-5-courage-of-convictions-with-smith-madrone/Cook’s Flat never really disappoints, and this latest release (with only just over 1,500 bottles produced) keeps right in line with tradition. Smith-Madrone’s top-of-the-line since 2007, “we set out to make the best wine that we could” and “put the cross-hairs on the First Growths [of Bordeaux],” Smith told us. This is meant to evoke a great Margaux, and it comes as damned close as any Napa Cab I’ve tried recently. Long, savory, supple, even sexy, there are no rough edges on this nuanced, fabulous mix of Cabernet Sauvignon and Cabernet Franc. Explosive despite its youth and tightness, this is the more focused, spicier, smokier, darker, and slightly deeper big brother to the Estate Cab. Nearly a week after the tasting, it was still drinking incredibly well from the bottle, suggesting an impressive aging curve ahead.
Gabe's View, Gabe Sasso, June 16, 2020
A joyous and hedonistic wine
2013 Cook's Flat
http://www.gabesview.com/blogposts/2020/6/16/smith-madrone-simply-napas-best-wineryThis is a blend of Cabernet Sauvignon (54%) and Cabernet Franc (45%). Dark and spicy fruit aromas lead the charge here. Black cherry and plum flavors abound. Bits of kirsch liqueur and sweet dark chocolate drive the long and spice laden finish. This is a joyous and hedonistic wine, and like their other offerings is also well proportioned. Drinking Cook’s Flat Reserve brings to mind the term, Excess in Moderation. A mere 111 cases of this wine were bottled. I’d lay it down for awhile, but it’s also hard to resist now.
Decanter Magazine, Elin McCoy, February 2020
Tantalising aromas
2013 Cook's Flat
https://smithmadrone.com/news/download-decanter2020.html94 points: Only 194 cases of this Cabernet Franc-dominant blend were made. Black cherries, tobacco and herbs dominate the tantalising aromas, which spill out of the glass. Generous and open, it’s not as floral or dense as the 2016 and shows a kind of savoury, briary style. Unlike the Estate Cabernet, it’s aged in 100% new French oak.Drinking Window 2019 - 2038.
Advinetures, Allison & Chris Wallace, May 22, 2019
Ripe and polished
2013 Cook's Flat
https://advinetures.ca/blog/authentic-wines-personalities-smith-madrone/"Cook’s Flat” is what the locals used to call the 8 acre plot planted in 1972 and used to grow the grapes for this red blend. This vintage the cuvée was 57% Cabernet Sauvignon, with roughly equal parts of Merlot and Cabernet Franc. Many Napa proprietary blends or luxury cuvées are distinguished by their power. The Smiths, always marching to the beat of their own drum, have focused on elegance in this wine. More toward the black fruit end of the spectrum than their regular Cabernet, this wine showed great intensity without any heaviness. The tannins are medium+, but they are ripe and polished. A rich mouthfeel makes it a pleasure to drink now but Stu assured us this has a long future in the cellar. With such precise balance, we have no reason to doubt him.
TalkAVino, Anatoly Levine, December 31, 2019
Phenomenal
2013 Cook's Flat
https://talk-a-vino.com/2019/12/31/top-wines-of-2019/This might be how you spell “phenomenal”. This wine was a pure pleasure. Pure, hedonistic, unadulterated pleasure. This is the wine at the level of magic – you take a sip, you whisper “wow”, you quietly reflect on what is happening, immersing into the moment. Then you take another sip and repeat. Yes, magic.
Forbes, Michelle Williams, February 5, 2019
Words lack in describing this beautiful wine
2012 Cook's Flat
https://www.forbes.com/sites/michellewilliams/2019/02/05/valentines-day-gift-guide-the-10-best-napa-valley-cabernet-sauvignons-for-lovers/#491035a86485Seductive—dark fruit, highly herbaceous, baking spice, graphite, dark chocolate, and cedar; tension between power and restraint, balanced and layered with beautiful structure; words lack in describing this beautiful wine. Limited production, purchase direct from winery.
Fred Swan, August 11, 2018
Layered and profound
2012 Cook's Flat
This special, single-vineyard wine is a current release, having been given extra aging in both barrel and bottle. It’s a blend of 58% Cabernet Sauvignon, 25% Cabernet Franc and 17% Merlot from vines planted in 1972 in a historic, eight-acre plot. Only 112 cases were made.
The Smith-Madrone Cook’s Flat Reserve is layered and profound with classic Bordeaux-blend hallmarks. The expressive nose offers black currant, iron, graphite, dried bay leaf, mint and aged wood. The palate is medium-plus in body building to full with air. A plethora of plush, fine-grained tannins provide structure and carry flavors though the very extended finish.
While the nose is predominantly savory, the palate is fruit-driven with rich black currant wrapped in dark chocolate and accented by cedar. With air, the palate becomes increasingly savory, emphasizing mineral and bay leaf characters. The wine’s ready to drink now, but will age and gain further complexity at least another 20 years.
GoodVitis, Aaron Menenberg, December 15, 2017
95 points: velvety lushness and more
2012 Cook's Flat
https://goodvitis.com/2017s-most-memorable-wines/...Here are my twelve most memorable wines from the past twelve months.
#2: 2012 Smith-Madrone Cook’s Flat Reserve. Stu Smith and his family are some of my favorite people in the wine industry, and among the most generous I’ve met. He’s also one of the best winemakers in a state known for attracting many of the best winemakers in the world. Cooks’ Flat is his reserve wine, which he makes during good vintages. It retails for $225. Given the region, that’s a steal for a wine of this quality and, in one of many manifestations, evidence of his generosity. I’m not a lover of most California wine, and I don’t get the California Cult Cab thing with its focus on fruit and tannin. Stu could care less whether his wines were considered “cult,” but it certainly tops the list of cabernets from the Sunshine State that I’ve had. The fact that any California cab made my most memorable wine list is personally surprising, but that it landed at #2? It’s just that good.
Tasting note: December 7, 2017 – This seems to me to be what Napa cab should be all about. It hits the palate with a velvety lushness, and is followed by waves of red, blue and black fruit that polish a core of dark minerals and Earth that broadens the mid palate and adds depth to the wine. The acid is towards the higher end of the Napa range, adding juiciness to the fruit and levity to the body. Unlike many California cabs, the tannins are well-kept and aren’t allowed to dry the palate and prematurely kill the finish. This is elegant and refined wine. Given the price of reserve wines from Napa, the Cook’s Flat is a downright steel. 95 points.
The Somm Journal, Fred Swan, December 2016-January 2017
Stellar
2009 Cook's Flat
http://www.e-digitaleditions.com/i/759645-dec-2016-jan-2017/26Stellar, loaded with ripe, juicy black currant and cherry, plus cocoa and dark mineral. It's nearly full-bodied with fine, chalky tannins.
Fred Swan, FredSwanwine.com, November 23, 2016
A true pioneer of Spring Mountain District wines and is still going strong
2009 Cook's Flat
http://www.fredswan.wine/2016/11/23/spring-mountain-wines-you-need-to-try/A powerhouse of black currant and chocolate which drinks very well now but will age for 15+ years.
Food & Spirits Magazine, Mark Gudgel, summer 2016
Some of the best wines I've had in recent memory
2009 Cook's Flat
http://fsmomaha.com/wp-content/uploads/FSM24_LR.pdfCharles probably put it best: “We make this wine because it makes us really happy.” It made me really happy, too. A blend of 64% Cab Sauvignon, 22% Cab Franc, and 14% Merlot, this wine gets the best of everything during the winemaking process, and you’re sure to love it the next time you’re splurging.
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Smith-Madrone Vineyards & Winery
P.O. Box 451/ 4022 Spring Mountain Road, St. Helena, CA 94574
Telephone: 707.963.2283
