This Cabernet takes its place among Napa’s top tier. Bone dry and nobly structured, it shows firm tannins and bracing acidity, framing classic blackberry and currant flavors. Should come into its own after 2015.
— S.H.
(8/1/2012)
Very dry, by modern standards, and while there’s a noble core of blackberrry and currant flavors, there’s also terrific minerality—as if the dirt had been set afire and liquified. The firm tannins make this Cabernet-based blend hard. With such great structure, it’s a likely cellar candidate. Drink after 2015.
— S.H.
(8/1/2012)
Lush and ripe, with firm, silky tannins that support a core of blackberry, licorice, black cherry, herb, chocolate, sage and mineral notes. Complex and brimming with character.
— J.M.
(11/15/2002)
Kicks off with heady aromas of blackberry, tar, licorice, spice and modest earth tones. On the palate it fans out to reveal complex layers of more black fruit, cinnamon, anise, cardamom and herbs. It’s framed in firm tannins, finishing long.
— J.M.
(12/31/2004)
Classic aromas of freshly mown grass, hay, lemon, lime and wet stone mark this Sauvignon Blanc. It’s savory in acidity, feeling fresh, racy and a touch spritzy on the mouth. Tasted in March, it was a little spritzy, but that should be gone by the time you read this review.
— S.H.
(8/1/2012)
This wine’s nose offers cherry and caramel, but also unusual tomato and other vegetable notes, though in an appealing manner. Claret-weight and lean but not hard, it has a ripe berry flavor and a bell-pepper note in the mouth. It finishes with tobacco and herb accents, and a spicy note; can be drunk now through 2008.
— W.E.
(11/1/2000)
This young wine is hard and tannic now, with a drying mouthfeel. Buried way down deep are blackberries and cherries, which are considerable, and the wine is balanced. It will probably develop bottle complexity over the next five to seven years.
— S.H.
(3/1/2006)
This is a fine Napa Cab, rich and ripe in black currant, and well balanced. It’s dry, with fairly sturdy tannins, and although it’s soft in acids, it will hold and improve for a few years.
— S.H.
(3/1/2006)