There’s a pepper note that might make you think this was a cool-climate Syrah. It’s very rich and flamboyant in jammy blackberries, black cherries, currants, mocha and bacon, while oak adds even richer layers of toast. No question about the deliciousness factor. Provides a great mouth of Cabernet immediately, and probably for the next 5–6 years.
This is the best Cabernet I recall ever having from the Atlas Peak appellation. It’s a deeply satisfying wine, dry and full bodied, with thick, but fine, tannins and rich flavors of black currants and oak. Best now and through 2007.
The grapes are grown in an appellation that has had difficulty establishing itself in Napa Valley, but this wine is a promising development. With its snappy cassis flavors and soft tannins and acids, it has interest and complexity.
More acidic and tannic than most Cabs these days, this wine is rich in blackberry, cherry, currant, cocoa and new oak flavors. It’s a high-class Cab, but one that needs time in the cellar for the astringency to resolve. Best after 2010, and should hang in there for several more years.
Cocoa and cherry carry a nose that features some green pepper and barnyard. Mild berries on the palate, with a leafy-earthy quality. Doesn’t have the stuffing of many Napa Cabs, and in that sense it sports Bordeaux-like tendencies. For a lightweight rendition, give it a try.
A very dense, chocolaty wine, with jammy currant and blackberry fruit. The new oak hasn’t yet been fully integrated. Below all that are firm but polished tannins and fine acidity. A few years of aging should lighten it.