Here’s one for the cellar. The tannins swamp the mouth, giving a hard, astringent edge. But the wine is beautifully balanced and dry, with a deep core of black currants, blueberries, spicy plums, cedar and minerals. Impressive. Best after 2010.
Lots of hard tannins and mouthwatering acidity in this Cabernet. It’s bone dry, and densely packed with blackberries and black currants, with the tangy minerality of spring water and plenty of oak influence. Too astringent to drink now. Give it 5–6 years, and it should develop even longer than that.
Big, powerful and flashy, this is made in the modern cult style, showing ripeness, high alcohol and oakiness. The blackberry and cassis flavors are classic Napa, while the texture is smooth and mellow, but as heady as cognac.