Few Cabernets get riper than this. It’s fruity sweet in the mouth, with generous blackberry and cherry flavors, while charred oak lends a buttery, pie crust sweetness. Yet the wine is totally dry. Strong, refined tannins lend the necessary structure to make this a remarkable Cabernet. Fine now, and should develop over the next 6–8 years.
— S.H.
(5/1/2011)
Incredibly aromatic and redolent of black cherry, black currant, plum, chocolate, coffee, spice, vanilla, toast, herb and anise. Rich, lush, long and elegant on the palate with corresponding flavors that don’t disappoint. A full-bodied expression of great Cabernet.
— J.M.
(11/15/2003)
Deep and impressively focused, and long in the finish, this rich Cabernet impresses with fruity blackberry, cherry and raspberry flavors. So rich and ripe, yet balanced with lively acidity and firm tannins. At the age of five-plus, it’s probably best now and for the next several years.
— S.H.
(5/1/2011)
This has big tannins and primary blackberry-jam flavors, with a cut of acidity. Everything’s bold and aggressive, reminiscent of an old-fashioned Napa Cabernet—except for the alcohol, which is high. Yet all indications are of an ager. Give it 6-8 years and see what happens.
— S.H.
(8/1/2012)
With sharp acidity and pungent black currant, plum and raisin flavors, this muscular Cabernet is probably best to drink now. It’s an interesting wine, with a spicy, tannic finish.
— S.H.
(8/1/2012)
A little on the astringently tannic, austere side, but pretty good. Very dry and crisp, it shows a deep core of black and red currant flavors. Should hold and develop over the next 4–6 years.
— S.H.
(12/31/2008)
Earthy, with sauteed mushroom aromas, although in the mouth it turns fruity with blackberry, cassis and plummy spices. Turns tannic on the finish. Could improve, but it’s a gamble.
— S.H.
(11/15/2003)
Some pruny overripeness shows up in this Syrah, while masses of sweetly charred oak give a candied taste. Although the wine is technically dry, it’s a bit clumsy. Give it a good decant and drink now.
— S.H.
(5/1/2011)