Here’s a plush, supple Cab, rich in cassis, cherry, coffee, herb and spice flavors that are wrapped in lush, sweetly ripe tannins. It’s a very dry wine, and balanced enough to benefit from mid-term aging. Hold until 2007, then best through 2011 or so.— S.H.
Made with stainless-steel fermentation and sur lie aging, this Sauvignon Blanc is rich and creamy in pineapples, dates and honeysuckle flowers. It’s a very good wine from an appellation that’s far better known for upscale Cabernet Sauvignon.— S.H.
Surprising to find a Cabernet this mature released onto the market. It’s a good wine, softly tannic and mellow, whose blackberry and cherry fruit flavors are drying out. Drink up.— S.H.
This Cab is nearing the end of its useful life. The raspberry and cherry flavors are starting to pick up a mushroomy note. It’s not unpleasant, adding a rich, loamy earthiness to the fruit, but the wine doesn’t have much time left.— S.H.
This is a Cabernet to drink now for its soft, enjoyable flavors of blackberry and cherry pie. It tastes sweet but finishes nicely dry, with a scour of tannins.— S.H.
This Cab doesn’t taste especially Spring Mountain-ish. It could come from anywhere, with its jammy red cherry, mocha and oak flavors that veer into raisins. Soft and a bit hot, it provides pleasant drinking now.— S.H.
Break out the kitty litter. If you’re sensitive to this smell, avoid. But once in the mouth, it’s dry and crisp, with nice flavors of lemons, limes, vanilla and spice.— S.H.
This is the winery’s second release of this bottling. It’s a pretty good Cab, but there’s an acidic sharpness to the currant and cherry flavors that’s distracting, and makes for a prickly aftertaste.— S.H.