A fine young Cab and a worthy followup to the 2004. Dry and tannic, it shows lush, complex flavors of black currants, mocha and cedar, with an herbaceous quality suggesting green olives. This delicious wine should develop over the next six years.
— S.H.
(8/1/2009)
With its sticky tannins and hard finish, this wine wants a few years in the cellar. It’s quite good, showing a crisp spine of acidity that firms and tones the ripe black currant, cherry liqueur and cedar flavors.
— S.H.
(9/1/2008)
Full-bodied, high in alcohol and very rich in flavor, this Cab will appeal to fans of the modern style. Explosive in blackberries, cherries, currants and cedar, but dry, with firm but softly ripe tannins. Now through 2011.
— S.H.
(9/1/2009)
A good wine for its classic structure and deep, complex black currant and cocoa flavors. But it’s pretty oaky and tannic, giving it a hard, resistant feeling despite being nearly four years in age. Could surprise with up to 6 years in the cellar.
— S.H.
(9/1/2008)
This is a good Zinfandel with some special qualities. It’s full-bodied and very ripe, with berry-cherry flavors that have a baked, pie-filling warmth, and additional layers of olive tapenade and salted, dried beef. The finish includes Zin’s savory wealth of peppery spices.
— S.H.
(9/1/2008)
Here’s a big, bold Zinfandel that shows the variety’s rustic, briary character. It’s dry and tannic and rather high in alcohol, with flavors of wild, ripe forest berries, peppery spices, currants, bacon and sweet, smoky cedar. Nice now with BBQ.
— S.H.
(12/31/2009)
This is a soft, very ripe and rather one-dimensional Syrah. It has lush flavors of blackberries, currants, chocolate, sweet olive tapenade, peppery spices and smoky cedar. At its best now with grilled meats and hard melted cheeses.
— S.H.
(12/31/2009)
Rather heavy and lifeless, but rescued by the pretty black cherry, cola and spice flavors, and a silky mouthfeel. Finishes dry and oaky.
— S.H.
(8/1/2005)