Pretty much as good as Napa Cabernet gets. Shows the blackberries, black currants, blueberries and spicy plums of Oakville and scads of spices, and the tannin-acid structure is, in a word, superb. The oak elaboration is just about perfect, adding a tasteful layer of smoky, buttered toast. The finish goes on and on.
— S.H.
(12/15/2010)
A true sensation. Shows the richness and concentration you want in a great Napa Cab, but also a structure that lifts it above the soft, mushy wines that are so prevalent. There’s real tannin and acid architecture framing the opulent blackberry, black currant, mineral and cedar flavors, and the finish is dry, dry, dry. Every sip offers something different as it…
— S.H.
(12/15/2010)
As good as the winery’s regular 2009 Cabernet is, this small-production selection from the estate vineyard is even better. However, as the tannins are fierce, it’s not a wine you want to drink anytime soon. Through the astringency shines a bright, burning core of perfectly ripe blackberries and savory black currants. Flashy and impressive, this 100% Cabernet should…
— S.H.
(11/1/2012)
This is Vine Cliff’s highest designation Cab, and it just keeps getting better and better. It’s a very serious wine. Shows its Oakville origins in the ripe blackberry and currant flavors, extraordinary balance and elegant power, but the tannins are fairly tough at this time. It’s nothing that decanting and good beef can’t handle, but this dense, complex wine should…
— S.H.
(2/1/2007)
This blend of Oakville and Calistoga is marked by intensely ripe cherry, cassis, cocoa and oak flavors and fabulous balance. Superbly rich and massive, with rich, smooth tannins, this lovely Cab maintains elegance and structural integrity through the long, polished finish. It’s better than most Napa Cabs that cost far more, making it a fantastic value.
— S.H.
(11/1/2005)
The most tannic and closed of Vine Cliff’s magnificent array of ’07 Cabernets. It’s hard, with a bite of acidity, but it doesn’t take much for the richness to explode. Blackberries, black currants, dark chocolate, butterscotch, sweet cinnamon spice, the list goes on and on. So rich and decadent, you can enjoy it now, but it will gather momentum over the next 6–8 years.
— S.H.
(12/15/2010)
It’s easy to get ripe fruit in California and then plaster it in oak, but what’s so difficult to achieve is the crisp, minerally structure this wine displays. It’s rich in pineapple cream, Key lime pie, Meyer lemon sorbet, golden mango and vanilla oak flavors, but achieves balanced elegance with crisp acidity and a wonderful stony purity. Only 349 cases produced.
— S.H.
(12/15/2010)
Gorgeous, explosive, a real crowd pleaser. Rich tropical fruit flavors, layered with brown spices, are framed in toasty oak. A burst of refreshing acidity makes this massive wine drink bright and firm. Lush and vibrant in the mouth, perfectly balanced, with a long, spicy finish that lasts a full 30 seconds or more. Editors’ Choice. —S.H.
— S.H.
(2/1/2003)