A classic Cabernet from a veteran producer. Strikes a fine line between ripe fruit and a noble structure. The blackberries, cherries, currants and cedar are lush and delicious, yet framed in sturdy tannins, and balanced with fine acidity. Should develop through the next decade.
An absolutely beautiful, first-class Cabernet that drinks really well now, and has the balance to ride out quite a few years in the cellar. Marked by near-perfect balance, it has ripe, sweet tannins and just enough acidity to lift the complex flavors of blackberries, blackcurrrants, anise and smoky cedar. This is a really great restaurant wine.
Put this one in the cellar for a good six years, at the very least. Right now, it’s tight and tannic, with dramatically layered blackberry, currant, dark chocolate, mint and cedar flavors.
A distinguished Cabernet whose superb tannins, which are firm and ripe and refined, testify to its Napa origins. So does the blackberry and currant fruit, which finishes in a swirl of sweet, smoky cedar wood. Good as it is, it’s way too young. Should be best around 2015 and afterward.
This is a food-friendly Cab. It’s made in an elegant style, with fine acidity and firm tannins that frame black and red currant, plum, mocha and cedar flavors. Lovely now, but so balanced, it should develop for ten years.
Here’s a ripely fruity Chardonnay that pulls out all the stops to achieve opulence, and largely succeeds. Defines the modern style of winemaking, with extracted pineapple, orange and caramelized oak flavors, wrapped into a creamy, leesy texture that’s brightened with zingy acidity. Drink now.
A succulent Cabernet to drink now. Using fruit sourced from two counties, it’s rich and ripe in blackberry jam, dark chocolate, anise and oak flavors, with a firm supporting jacket of tannins. It gets better as it breathes in the glass. Although it’s not an ager, it’s soft, lovely and complex.