Robert Parker, The Wine Advocate
The single-vineyard offering from Thorevilos is usually a blend of 80-85% Cabernet Sauvignon with a good dosage of Cabernet Franc added to finish out the wine, and occasionally a touch of Petit Verdot. This pure, steep hillside vineyard is planted in what they call tufa, or white volcanic ash-based soils. Abreu may have made the wine of the vintage with his 2005 Cabernet Sauvignon Thorevilos, but his competition for that accolade made come from some of his own clients, such as Colgin, Sloan, or Araujo. This inky blue/purple-colored wine has a sweet nose of graphite, charcoal, acacia flowers, truffle, roasted coffee, blackberry and creme de cassis. Wonderfully intense stuff, it is atypical for the vintage in that it is rich and powerful, yet has the structure, definition, and good underlying acidity that characterizes the vintage, but more power, richness, and fruit than most wines. I suspect this wine will be one to shut down and require 4-5 years of cellaring but have an unusually long life of 30-40+ years
Robert Parker, The Wine Advocate
The 2005 Thorevilos comes close to perfection, a beautifully ripe, weighty, but with a European, almost Bordeaux-like structural profile. The sensational nose of acacia flowers intermixed with blueberry liqueur, blackberries, espresso roast, and crushed rock is provocative and intense. The wine is very full-bodied, has a terrific, layered mouthfeel, sensational equilibrium for a wine of such massive concentration, and a staggering finish. This is about as extraordinary a glass of Napa Cabernet Sauvignon as one could hope to find. Drink it over the next 25+ years.
Robert Parker, The Wine Advocate
The 2005 Cabernet Sauvignon Thorevilos has all the same characteristics, as this is clearly a terroir-based wine, but the acidity gives the wine more restraint and freshness. The slightly more structured feel of the vintage gives the wine even more weight and gravitas. This is another formidable, incredibly complex, staggeringly rich and layered wine with all the black and blue fruits intermingling with spice box, incense, floral notes, and some background barrique smells. This structured wine needs 2-3 years of cellaring and should drink well for three to four decades.
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