Very strong, ripe and extracted. The word massive comes to mind. So packed with blackberry and blueberry preserves, it’s almost a food group in itself. Then there are the tannins, huge and soft, giving the wine dramatic refinement. Defines the modern style, and shows that Alexander Valley doesn’t have to take second place to Napa Valley when it comes to Cabernet…
— S.H.
(12/15/2011)
A big, potent wine, dominated by Cabernet Sauvignon with its black currant and dark chocolate flavors and tannins, while Merlot brings a softer texture and cherry fruit. Drinkable now, after decanting, for its luxurious richness, but should gain in the bottle over the next 6–8 years.
— S.H.
(12/1/2011)
A brilliant Sauvignon Blanc, like a great French Sancerre. It’s bone dry and wonderfully crisp in acidity, with a perfect balance of citrus fruits, green apples, white flowers, dried herbs and minerals, dusted with white pepper and Chinese Five Spices. If there’s any oak at all, it’s well in the background.
— S.H.
(12/15/2011)
Rich and dramatic, packed with red and black currant, and sandalwood flavors. This is a very intense wine, impressive for its power. Seems a natural for aging. Hold until 2019 at least.
— S.H.
(6/1/2013)
This Cabernet Sauvignon-based Bordeaux-style blend is extraordinarily rich, with flavors of raspberry and cherry tart, milk chocolate, red licorice and sweet oak, plus soft, gentle tannins. It shows a direct deliciousness that makes it easy to like.
— S.H.
(3/1/2013)
This rich Syrah beguiles with its soft, velvety texture and delicious flavors of blackberry, chocolate, bacon and black pepper. High in alcohol, but a fine follow-up to the very good 2007. Drink now.
— S.H.
(3/1/2013)
Here’s a flashy Syrah for drinking now. It does what California does so well, showing rich, sweet raspberry and cherry fruit, chocolate and white pepper flavors, generously oaked, and housed in ripely soft, complex tannins.
— S.H.
(12/15/2011)
This Pinot certainly has lots of concentrated fruit, with an intensity of cherry and raspberry jam, pomegranates and cola. It’s also well oaked, to judge from the strong layer of buttered cinnamon toast. Feels strong and indelicate now, with a punch of acidity, but could mellow over the next 2–3 years.
— S.H.
(12/15/2011)