Has the purest, ripest black-currant and berry aromas of the Galante Cabs, and a healthy dose of toasty oak. Tastes very dense and concentrated. The fruit isn’t massive, but instead is very focused and streamlined, and the tannins are lush and fine. An ager.
— S.H.
(2/1/2000)
A very rich wine that clearly has been hand-picked from the best lots, to judge from the extraordinary quality of the flavors and textures. Cassis, herbs, earth and a note of superripe wild blackberry, sweetened to perfection under the sun. Oak adds judicious nuances of smoke and vanilla. This is one of the best Monterey County Cabernet Sauvignons in recent years.
— S.H.
(11/15/2003)
Brims with strong cassis, blackberry, cherry and herb flavors that are rich and complex. The tannins are a real success story, velvety and soft but rich and complex. Finishes dry, with a tannic bite, suggesting midterm aging possibilities.
— S.H.
(11/15/2003)
This is not one of your out-of-the-gate lush Napa treats. It’s young and tightly wound, a wine whose tannins and new oak are wrapped around the cherry and cassis fruit like the bandages on a mummy. Balanced and harmonious, this is one of the more solid cellar candidates of this splendid vintage.
— S.H.
(10/1/2004)
This distinctive Sauvignon Blanc is from Carmel Valley, a little appellation tucked into the coastal mountains of Monterey County. It’s utterly dry and crisp, with citrus, Asian pears and spices, and an intriguing floral note suggesting lavender.
— S.H.
(11/1/2009)
Easily as good as the richly dramatic 2008. Galante is proving itself a serious player in the Sauvignon Blanc sweepstakes. Oak-aged, the wine is wonderfully dry and crisp, with citrus, melon and fig flavors that are entirely ripe, and finish in a swirl of peppery spice.
— S.H.
(10/1/2010)
Very oaky, with lots of smoky char dominating tobacco, plum and currant. Very rich, pure fruit, with a distinctive core of ripe black currants and lush tannins. An elegant, delicious wine.
— S.H.
(2/1/2000)
I’ve liked Galante’s Blackjack Cab for its balanced ageworthiness, one of the few south-of-San Francisco Cabs you can say that about. This vintage, the wine is big in fruit but tight in tannins and acids. Although decanting will soften it and a good steak will improve it, it’s best left alone for at least a year, and should hold for the rest of this decade.
— S.H.
(7/1/2006)