So ripely soft and delicious, it’s drinkable now. Really ple Jean Edwardsases the palate with sweet blackberries, cherries and cassis, accented by smoky oak. Fortunately, there’s enough of a tannin-acid balance to give structure to all this opulence. Could develop over the years.
— S.H.
(12/31/2011)
This wine shows its pedigreed terroir in the purity of sweetly ripe blackberry and currant flavors, dryness, and the quality its of tannins. The latter are rich, strong and elaborate. As good as it is, however, the astringency makes it too young to enjoy now. Aging is not a certainty given the softness, but give it 5–6 years and see what happens.
— S.H.
(12/1/2012)
A big, firm 100% Cab, rich in blackberry jam and black currant flavors, enriched with lots of sweet, smoky oak. It’s made in the modern cult style of soft approachability. It might age, but seems best now for sheer luxury.
— S.H.
(12/31/2012)
Lots of delicious, complex blackberry, crème de cassis, mineral and cedar flavors in this dry, tannic wine. One quibble is the acidity, which is overly sharp and feels odd, given how ripe the wine is.
— S.H.
(12/31/2011)
A troubling wine. The vineyard is a good one, but this Cab is hot and overly ripe, with stewed flavors of blackberries and cherries. There’s a heaviness that doesn’t work, especially at this price.
— S.H.
(7/1/2007)