A brilliant dessert wine. It costs a lot of money to pick a wine like this, which is carefully selected on an almost cluster-by-cluster basis, but the results speak for themselves. Very sweet and pure, with honey, apricot jam, pineapple crème brûlée and vanilla custard flavors. Utterly delicious.
— S.H.
(6/1/2010)
Tastes young and jammy now, with perky, tartly sweet flavors of blackberries, cherries and currants. Oak adds smoky complexities that bring to mind mocha, vanilla and buttered toast, with a sprinkle of cinnamon. Somewhat lacking in nuance, with plenty of flash, this Cab should develop over the next 6–8 years.
— S.H.
(6/1/2010)
Made in a tight young style that requires cellaring, the wine opens with a minty, cigarette ash and char aroma, then turns much sweeter in the mouth. Ripe cherries, blackberries, cola and sweet spicy oak flavors dominate, leading to a tannic finish. Should develop by 2009 and then hold well through 2015.
— S.H.
(12/15/2006)
A good 100% Cabernet, with complex, pleasant cherry, blackberry and oak flavors. Quite tannic now, with a sandpapery mouthfeel, and very full-bodied. Feels a little ponderous, but could be going through an awkward phase. Try again after 2013.
— S.H.
(12/1/2010)
Made in a superripe way that will appeal to some, this Cab has notes of raisins and prunes, as well as pronounced sweet oak. It’s fully dry, and turns a bit hot on the finish.
— S.H.
(12/15/2005)
Too ripe and fruity, almost clumsy, with gigantic waves of blackberries, cherries and chocolate. Too sharp, too, and the oak is strong. Could resolve in the bottle over the next few years, but it’s risky.
— S.H.
(6/1/2010)