93pts Wine Spectator

This pumps a steady drumbeat of cassis, plum reduction and black licorice notes, with a ripple of roasted apple wood adding to the finish. Solidly grippy and should age nicely. Best from 2026 through 2038.

90pts Vinous

The 2021 Cabernet Sauvignon Uproar is a plush, easygoing wine to drink now and over the next handful of years. Crème de cassis, lavender, sweet spice and mocha are nicely pushed forward in this attractive, supple Cabernet Sauvignon. This is sourced from young Brion vines.

Winemaker Notes

The 2021 Uproar Cabernet Sauvignon showcases the excellence of Napa Valley with its captivating character and remarkable depth.

In the glass, Uproar unveils a dense, purple hue that hints at its intensity. The nose is an enchanting symphony of aromas, beginning with enticing notes of ripe blackberries and luscious black cherries that exude a sun -kissed sweetness. As the bouquet unfolds, hints of crushed violets and dusty plums emerge, adding a touch of floral elegance. Subtle nuances of dark chocolate and a delicate trace of cinnamon, dance in the background, contributing to the wine's complexity.

On the palate, Uproar delivers a full-bodied experience that is both powerful and refined. The concentrated flavors of black and purple fruit entwine harmoniously, offering a vibrant and expressive profile. The wine's structure is impeccably balanced, with velvety tannins that lend an opulent texture and provide a solid foundation. Uproar's persistent finale echoes the wine's initial impact, with the fruit flavors lingering and evolving. Delicious now, this wine will drink beautifully over the next 15 years.

Winery Notes

Mark Herold’s fascination with wine started in his childhood home in Panama City. On his twelfth birthday he liberated a bottle of Port from his father's cellar. Undeterred from the horrendous hangover that followed the next morning, he set about to learn as much as he could about wine. After completing his academic career at the University of Davis with a Ph.D. in Enology with an emphasis in nutritional biochemistry, he started his first foray into the wine world at Joseph Phelps Vineyards as the Research Enologist. Here Mark was able to bridge the scientific method with winemaking to determine the best approach to making the best expression of wine quality and seamless oak integration.

Merus was a labor of love that Mark started in 1998—a Cult Cabernet Sauvignon that he made in his garage in downtown Napa. His first vintage was extremely challenging weather wise as well as having limited access to equipment. Aside from all the challenges the 1998 Merus received 93 points from Robert Parker. Mark started his consulting business soon after with a client list that has included Hestan, Kamen, Harris, Buccella, Kobalt, Celani Family Vineyards, Maze and The Vineyardist. Mark is a Taurus and his favorite food is Sushi.