Here’s a big, rich, mouthfilling Chard. It’s superoaky, superripe and just delicious, offering up a wealth of mango, guava, pineapple custard and peach pie fruit, with the crème brûlée, buttercream and buttered toast from new oak. Really good Chardonnay.
— S.H.
(10/1/2006)
Here’s a young Cabernet that’s rich in complex, sweet tannins. The fruit shows all the hallmarks of the vintage, wonderfully ripe in blackberry, cherry, blueberry and chocolate flavors with an extravagant coating of toasty new oak. It’s awfully good now, and should be opened by 2010 or so because of the softness.
— S.H.
(12/15/2006)
Not only is this a deliciously drinkable wine, it has lots of complexity and should even improve for a couple of years. It’s a big, soft, dry Merlot-based Bordeaux blend, juicy in cherry pie and succulent blueberry flavors and a rich, honeyed, toasty oak finish. Best now–2010.
— S.H.
(12/15/2006)
Let this one breathe for an hour or two. At first it tastes a bit tired, but oxygen perks it up and restores vivacity to the fruit. Ultimately, it’s a very softly structured, very dry wine, with complex cherry, coffee, herb, cola and tea flavors. Drink now.
— S.H.
(12/15/2006)