A rich, opulent wine that stains the glass. Big, ripe flavors of currants, plums, tobacco and sage are framed in thick but fine tannins. A streak of bright acidity and a deft overlay of oak add brightness and complexity. This young, juicy wine will improve over the next few years.
— S.H.
(11/15/2002)
Ths is great Cabernet, and gives you what you expect from a high-end wine in a great vintage. The aroma is all black currants and pretty oak, with brilliantly pure cassis flavors. Bone-dry, with dusty, fine tannins and soft acids, it’s long on the finish.
— S.H.
(11/15/2002)
A beautifully accessible wine, polished, pretty and likeable now for its gentle texture and silky tannins. The sweet cherry and raspberry fruit is encircled with a coat of fancy smoked oak. Made from 100% Cabernet, the wine is balanced enough to gain bottle complexity for a decade.
— S.H.
(12/1/2010)
This blend of four varieties, topped by Cabernet Sauvignon and Merlot, shows off its terroir in the richly smooth, soft, complex tannins. There are pleasant flavors of blackberries and cassis, as well as an earthy streak that brings to mind mushrooms sautéed in soy sauce. It will probably age, but is terrific now with a grilled ribeye steak.
— S.H.
(6/1/2004)
It’s rare to find a Sauvignon Blanc from this appellation, and rarer still to get one this good. It’s full-bodied, dry and tart, with a melange of flavors including citrus fruits, grilled figs, ripe melons and currants. As it sits on the table, the better and more complex it gets.
— S.H.
(12/1/2004)
Similar to the winery’s ’04 Cabernet, released a year ago, but a bit more complex, this Bordeaux-style blend is rich in very ripe black currant, chocolate and cedar flavors. It’s also thick in fuzzy tannins, suggesting ageability. Good now, with decanting, or through 2012.
— S.H.
(11/1/2008)
A high-quality Sauvignon Blanc, maybe one of the better ones of the year. Has a nice balance of grassy, citrus flavors and riper ones of apples and peaches. Especially notable for the lush, distinguished tannins and acids you expect from this appellation.
— S.H.
(6/1/2004)