This is a devastatingly good Bordeaux blend from Howell Mountain. Based on Cabernet, it has all the flavor you could ask for in blackberries, cherries, cassis, chocolate, herbs, spices and sweetly smoked oak. But the structure is awesome. Near perfect tannins, soft and intricately firm, and grand acidity make for a total Cabernet experience. Tremendous now, and…
— S.H.
(3/1/2011)
Gigantic and impossibly tannic. Don’t even think about drinking this Cabernet now. It’s tightly wrapped in astringency, yet the molten core of blackberries, currants, blueberries and dark chocolate, and a firm minerality, almost guarantees extended aging through 2016, at least. It’s a worthy followup to the 2006 and 2007.
— S.H.
(4/1/2012)
So softly delicious, so complex and sensually satisfying, this Bordeaux blend, which is based on Cabernet Sauvignon and contains all the other classic varieties, is truly a wine to savor. The blackberry and cassis flavors have an edge of chocolate, and the deliciousness is compounded by superbly ripe, sculpted tannins and a long but thoroughly dryfinish. Dazzlingly…
— S.H.
(3/1/2011)
This is a huge, velvety, dramatic Syrah. With stunning tannins and depth of fruit, it represents the best of Howell Mountain red from a great vintage. Bone dry, it floods the mouth with intense blackberry, black currant, black cherry, smoked meat, licorice, mocha and peppery spice flavors that are deep and long. Really great now, and should develop in the bottle…
— S.H.
(3/1/2011)
An upscale white wine made in the white Bordeaux style. It was partially aged in oak, on the lees, bringing a creamy, yeasty freshness to the citrus, tropical fruit and green grass flavors that are totally dry. Brisk acidity makes for a clean scour. A brilliant wine to drink with everything from goat cheese appetizers through firm fleshed fish like halibut to roast…
— S.H.
(3/1/2011)
Wonderfully smooth in the mouth, all satin and velvet, and so dry and crisp, it makes your mouth water. Good flavors, too, suggesting freshly picked wild blackberries, anise and black pepper. There’s just a trace of some unripe fruit, however, that turns vegetal. Drink now.
— S.H.
(3/1/2011)