From Rutherford, a Merlot and Cabernet Sauvignon blend that’s deep and long in cassis and black cherry flavors. It possesses purity and balance, placing it in the front tier of the appellation. Fine now despite its youth, and should hold and soften through this decade.
— S.H.
(3/1/2006)
The mouthfeel is fat, fleshy and opulent in malted cherry, raspberry and chocolate flavors. Although the wine is probably technically dry, it’s one of those Cabs that has a sweet finish, rich in fruity essence. It’s also quite high in alcohol.
— S.H.
(8/1/2006)
Spicy and jammy-ripe, this big wine has cherry, blackberry and mocha flavors wrapped into firm, sharp tannins. Unless you like your reds this lusty, cellar it. Should hang in there for a decade or longer.
— S.H.
(3/1/2008)
Has cherry, coffee and blackberry flavors and a rich tannic structure. It’s very dry, and oak contributes vanilla, spices and char. It’s a big wine, not particularly elegant now, but could soften and complex with three or four years in the bottle.
— S.H.
(3/1/2006)
Ripe in cassis and cherry flavors, well-oaked and toasty, this dry Syrah has complex flavors of black currants, coffee, white pepper and other dusty spices. Despite its four years of age, it has a sharpness and heat from high alcohol that detract from the mouthfeel.
— S.H.
(3/1/2006)
Thick, heavy and soft, with ripe to overripe flavors of blackberry jam, raisins, spices and dark chocolate. Hot in high alcohol, too. Drink up.
— S.H.
(10/1/2011)
When Napa Valley Chardonnay doesn’t succeed, it can be because the climate is too hot. Although the grapes for this wine were grown in Yountville, the wine is soft in acids and earthy. It’s not a bad wine, but lacks brightness to boost the fruit.
— S.H.
(3/1/2006)
Cool Yountville is treading the line for Bordeaux reds, and this Merlot shows its risky origins in the tough, acidic mouthfeel and minty, green flavors. It just lacks the richness that Merlot needs.Drink now.
— S.H.
(3/1/2006)