Great Cab, but even at four-plus years, it’s young and dry, with gritty Atlas Peak tannins, so cellar it for four or five years and let it soften. Shows ripe blackberry, cassis and blueberry flavors, with a rich, spicy coating of new oak, and finishes thoroughly dry. Should develop for a decade and hold for another 10 years.
— S.H.
(4/1/2007)
What a nice ’01 this is. It exemplifies the ripe style, rich in black currants and cassis, and the smooth, sweet tannins of this great Napa vintage. Finishes with an edge of cocoa, anise and oak. Drink now or over the next several years.
— S.H.
(10/1/2005)
From the black color and glycerine stains, you can tell this is a high-extract wine. It’s very dry, with huge blackberry pie filling and caramelly new oak flavors that flood the mouth, leading to a long finish. It’s thick and immature now, and needs time. Better after mid-2007.
— S.H.
(4/1/2007)
At the age of five-plus, this is still a pretty aggressive wine in tannins, with a sandpapery astringency through the finish. But it’s also incredibly fruity, offering a blast of superripe blackberries, currants, plums, dark chocolate and pepper. Seems best now and for a couple years.
— S.H.
(12/31/2009)
Good flavors of ripe berries, cherries and spices, with a dose of new smoky oak, but there’s a certain flatness to the mouthfeel. Some of the life is gone, and the wine turns sweet and raisiny on the finish. Drink now.
— S.H.
(12/31/2009)
Pretty good for a Cabernet, with rich blackberry and cherry flavors and a rich overlay of smoky oak. Loses steam with some overripe raisins and an overly soft texture. Drink now.
— S.H.
(12/31/2010)
Super-fruity in the mouth, like liquid, chilled apricot, pineapple, Meyer lemon and kiwi jam, with the heat of alcohol. It’s fortunately crisp and clean in acidity. Will appeal to fans of slightly sweet white wines.
— S.H.
(12/31/2009)
Although the new oak is only 25%, it sticks out in char and caramelly butter. Maybe that’s because the underlying Merlot isn’t very good. It shows modest suggestions of cherries, blackberries and cocoa that turn tired and soft on the finish.
— S.H.
(12/31/2009)