Even at four-plus years, this interesting Syrah needs a little more time to show its best because, while it’s very good now, it’s tight in tannins that shut the palate down. Decanting will help, and so will big, rich foods such as duck and lamb. But the cherry, blackberry, white pepper and sweet leather flavors will blossom after 2008, and the wine should hold and…
— S.H.
(2/1/2008)
Easily worth the price for its luxurious texture, fine structure and intricate layers of flavor. Dry and softly tannic, the wine shows complex notes of blackberries, cherries, pomegranates, chocolate, coffee, leather, black pepper and anise. Now through 2010.
— S.H.
(3/1/2009)
Here’s a nice Cab that’s easy to like for its ripe berry, chocolate, olive and herb flavors and rich, smooth texture, yet it has a fancy complexity that will translate to a fine dinner. Drink now for the sheer exuberance of youth.
— S.H.
(10/1/2005)
A really good Cabernet that shows elegance and class, and this is a good price for it. Dry and rich in tannins, it has waves of blackberries, black currants, herbs, violets and smoky cedar, and is reminiscent of a good Bordeaux.
— S.H.
(2/1/2010)
From an estate vineyard on the west side, this is a jammy wine, sweet in cherry and blackcurrant fruit, with a subtle overlay of toast. It’s quite dry, and finishes with a scour of tannins. Good now, in a robust way, and should hold for 5-7 years.
— S.H.
(5/31/2005)
This is one of the ripest, least earthy Dry Creek Cabs I’ve ever had. It’s quite a lush wine, forward in juicy black cherry and cassis flavors, yet complex, with real depth and length to the finish. Drink now.
— S.H.
(5/1/2006)
Actually a single-vineyard Cab. Doesn’t merit as good a score as Forth’s less expensive ’02 All Boys Cab because of the astringent tannins, which rob it of instant appeal. Might age, but it’s a gamble.
— S.H.
(10/1/2005)
With the extra heat it gets in warm Dry Creek, this Syrah is very ripe in blackberry, black cherry and even blackstrap molasses flavors, although it’s totally dry. The fine structure gives it balance and finesse.
— S.H.
(9/1/2005)