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Steve Heimoff

California Editor

California Bureau Chief Steve Heimoff was born in New York City and moved to California to attend graduate school. He quickly discovered wine and it became his passion. He has been with Wine Enthusiast for 20 years and reviews all California wines produced in the premium coastal counties. He has written two books for University of California Press: A Wine Journey along the Russian River [2005] and New Classic Winemakers of California: Conversations with Steve Heimoff [2008]. He is also the author of the popular wine blog, steveheimoff.com.

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95
points

B Cellars 2009 Beckstoffer To Kalon Vineyard Cabernet Sauvignon (Oakville)

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  1. $165
An outstanding Cabernet that shows its pedigreed origin in every respect. The aroma is profound with black currants, flavors deep and concentrated, and tannins as smooth and complex as Napa can produce. So beautiful now, it’s hard to resist drinking it, but this lovely wine should improve for a decade, slowly developing in the bottle.  — S.H.  (5/1/2013)
95
points

B Cellars 2009 Beckstoffer Dr. Crane Vineyard Cabernet Sauvignon (St. Helena)

  • Cellar Selection
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  1. $145
This Dr. Crane vineyard has really rocked in recent vintages. Enormously rich and deep, with a fabulous compaction of black currant, dark chocolate, baking spice and cedar flavors. There’s an interesting grilled meatiness, like the charred fat on a great steak, and lots of new oak, but it’s perfectly integrated. The smoky, toasty barrel notes are perfect companions…  — S.H.  (5/1/2013)
94
points

Raymond 2009 Generations Cabernet Sauvignon (Napa Valley)

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  1. $115
A flashy wine—dry and rich and dense— that manages to be drinkable now, yet also ageable. The flamboyant black currant, chocolate, spice and oak flavors are delicious, and while the tannins are pretty strong, they’re finely ground, giving the wine a nice grittiness. This blend will age well through 2020.  — S.H.  (5/1/2013)
94
points

B Cellars 2009 Blend 26 Cabernet Sauvignon (Napa Valley)

  • Cellar Selection
  • Online Exclusive
  1. $125
This wine showcases everything great about Napa Valley Cabernet. It’s dry, smoothly tannic and awesomely rich, offering tiers of black currants, licorice, dark chocolate, cedar and baking spice flavors. The texture is pure, fine and satiny. Just a joy to drink now, but will develop bottle nuance over the next decade.  — S.H.  (5/1/2013)
94
points

Hunnicutt 2009 Cabernet Sauvignon (Rutherford)

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  1. $85
One sip is all it takes to delight. This wine screams Napa Cabernet with every nuance. Few wines achieve this richness of fruit and tannins. It floods the mouth with blackberry jam, chocolate and cassis liqueur flavors, wrapped into firm but supple tannins, and brightened with a squirt of citrusy acidity. Beautiful now, and should develop over the next decade.  — S.H.  (5/1/2013)
94
points

Stone The Crows 2010 Three Twins Vineyard Cabernet Sauvignon (Napa Valley)

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  1. $85
The latest entrant into the Napa Cabernet sweepstakes succeeds with this flashy wine. Made from grapes grown in the warm Vaca Hills east of the Silverado Trail, this wine impresses immediately with aromatics of black currants, mocha and lightly toasted French oak. In the mouth, it’s pure Cabernet pleasure, with soft, compelling tannins and fine acidity. It’s a…  — S.H.  (5/1/2013)
94
points

Coup de Foudre 2010 Pinot Noir (Sonoma Coast)

Insanely delicious, this is sex in a bottle. Velvety, silky tannins and vibrant acidity carry voluptuous flavors of raspberry tart, mocha, cola, licorice, and sandalwood that go on and on into a long, spicy finish. Should hold in the bottle for quite a while, but you really want to drink this lovely, tiny production Pinot before 2015 to enjoy its freshness.  — S.H.  (5/1/2013)
94
points

De Loach 2010 Maboroshi Vineyard Pinot Noir (Russian River Valley)

  1. $50
Dazzling with silky richness, this wine is so delicious, you can’t help but to fall in love with it. Tantalizing with waves of raspberry and cherry pie, ripe persimmon, mocha, red licorice and smoky oak flavors that finish long and satisfying. The balance of acids and tannins is just about perfect. Calling all steaks for the perfect pairing.  — S.H.  (5/1/2013)
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