A quintessential, cult-style Napa Cabernet, this has a soft creaminess that’s reminiscent of milk chocolate. The fruit is terrifically ripe in blackberry jam and cassis liqueur, with a strong but balanced application of sweet oak. Really complex, it’s a Cabernet that will stand against the best of Napa Valley.
— S.H.
(12/31/2012)
The vineyard straddles Atlas Peak and the Pritchard Hill region, and this beautiful Cabernet shows its terroir in the firm tannins and ripe, complex flavors. It’s high in alcohol, which gives it some heat, and it is rich in flavors of blackberry and cherry jam and cassis liqueur. Give it an hour or two in the decanter and drink now.
— S.H.
(12/31/2012)
Hugely intense in fruity concentration. Few wines in the world have this size, this ripeness, this dramatic volume. New oak is in keeping with the proportion of fruit, and the tannins are strong and hard, as they tend to be from this vineyard, whichsprawls across Atlas Peak. There seems to be no reason why this Cabernet should not develop over the years. Hold until…
— S.H.
(5/1/2011)
Napa red wine hardly gets more delicious than this. It’s so soft and velvety, so rich in chocolate, blackberry and smoky oak flavors, that you can’t resist sip after sip. It really defines the modern Napa style. The blend is Tempranillo, Merlot, Cabernet Sauvignon and Malbec, and the grapes were grown on the winery’s estate vineyard in the heart of Atlas Peak.
— S.H.
(12/15/2010)
The wine tastes and feels important. It has great weight and depth. The tannins are extraordinarily thick, but ripe and smoothly sweet. And then there’s the fruit, a detonation of blackberries, cherries, blueberries and cassis, not to mention the oak, which seems as fine as oak gets. This superb wine seems like an obvious cellar candidate. It should ride out the…
— S.H.
(5/1/2011)
This is rich and dense in blackberry and cherry jam, currant, mocha, anise and smoky cedar flavors. The mountain tannins are strong but refined, and the finish is long and spicy. It’s a Bordeaux blend based on Cabernet Sauvignon, but be forewarned: It’s high in alcohol.
— S.H.
(12/31/2012)
Cabernet specialist Krupp turns to Chardonnay with excellent results. Some might say it’s too ripe, hot and oaky in the California style. But it is a superior example of its genre. Rich and creamy, it bears flavors of tangerine, tropical fruit, buttered toast and cinnamon spice.
— S.H.
(12/31/2012)
This is one of the best Tempranillo-based wines in California history. The other varieties blended in are Merlot, Cabernet Sauvignon, Malbec and Cabernet Franc. Bone dry and tannic, though a little warm in alcohol, it shows its mountain origins—from the southeast corner of the Vacas—with its immaculate core of blackberry and cassis. Compellingly delicious now and…
— S.H.
(12/31/2012)