Another successful Cabernet from Amici, who turns to this esteemed vineyard for sourcing. It shows real pedigree and finesse, and it’s instantly appealing for its soft tannins and complex cherry, red currant, cocoa and spice flavors. Yes, it’s expensive, but it’s Amici’s best Cabernet of the vintage, and this is as upscale as Napa Cabernet gets.
— S.H.
(12/31/2012)
This 100% Cabernet is soft, rich, fruity and almost sweet in ripe, jammy blackberry and cherry flavors, and that impression of sweetness is heightened by caramelized oak. Without structure, this would be a candy bar, but structure it has, and plenty of it. The acidity is firm and mouthwatering, and the tannins are wonderful. You’d think they’d be tough as nails…
— S.H.
(12/31/2012)
Here’s a muscular, intense Bordeaux blend, whose proportion of hillside fruit lends it firm, dusty tannins. The explosive cherry-berry fruit and lush, sweet oak give it a savor that’s drinkable now, but the balance and harmony suggest the ability to age for a long time.
— S.H.
(11/15/2004)
Darker and richer than Amici’s second label (Olema), this is anchored by ripe cassis and chocolate flavors. Cedary oak and minty accents add complexity, while the mouthfeel is velvety soft, finishing with a touch of warmth. Probably best consumed over the next few years.
— W.E.
(5/1/2011)
Smooth and elegant, with ripe cherry and plum flavors and soft, gentle tannins. Generously oaked, this pretty wine is drinking beautifully now.
— S.H.
(10/3/2004)
Many Napa Chards taste earthy, and so does this one. The earthiness is about green herbs, tobacco and soy-flavored tofu, but there’s also plenty of pineapple fruit. On top of that, considerable new oak gives a blast of vanilla and spice. This interesting, complex Chard should challenge chefs to rise to the occasion.
— S.H.
(12/1/2006)
Nicely balanced, with cedar, mint and cherry notes presented in a medium-bodied format. It’s on the crisp side for Napa Cabernet, with red fruit and chocolaty oak combining on the slightly tart finish. Drink it over the next few years with steak and be happy.
— W.E.
(5/1/2011)