Not ready now, or anytime soon, because it’s locked down in astringent tannins. Yet it’s very rich and dense in black currants, black cherries and unsweetened dark chocolate, and its integrity shines through the finish. Hold off until after 2011, and could develop far beyond in a good cellar.
— S.H.
(12/1/2009)
Very beautiful red wine. Not too many Cab Francs are coming off this mountain. It’s lighter in body, and more cherried, than your standard Howell Mountain Cabernet Sauvignon, but shows the same tough tannins. Yet it’s not an ager. Drink now–2010, with steak or lamb, and decant.
— S.H.
(12/1/2009)
Tastes tough in Howell tannins, with a ripe, extracted core of blackberries, cherries, dark chocolate, plums, soy sauce, minerals and sweet oak. Rather aloof now, but seems to have all the pieces in place for aging. Cellar for at least six years and see what happens.
— S.H.
(12/1/2011)
A tough, dry and gritty Cabernet, fierce in tannins and rather earthy. But elegantly structured and classy. Shows tobacco-infused black currant flavors, with lots of sweet, toasty oak. Drink now-2010.
— S.H.
(12/1/2009)
Very dry and crisp in acidity, this is a mouthwatering wine. It has flavors of citrus, gooseberry and lemongrass. Clean and elegant, it’s a nice partner with puff pastry appetizers, bruschetta with chevre and grilled veggies.
— S.H.
(12/1/2009)