This immensely likeable wine, from the Oak Knoll section of the valley, avoids the overly fat, soft fruit of warmer areas, while preserving vital acidity. There’s plenty of cassis fruit, and 50% new oak, but it’s wonderfully balanced, with a modest 13.5% alcohol. You might easily mistake it for a fine St.-Julien, it’s that good.
Certainly riper and more extracted than the 2000 vintage, this baby is big and fat, and drinkable now. It has very ripe and extracted blackberry flavors and a solid overlay of oak, and the tannins are sweet and complex. Pair with a rich steak, the best you can get.
A very nice Cabernet from a winery that’s done a good job with this vineyard bottling for many years. The wine is smooth as velvet, with soft, lush tannins and opulent blackberry, currant, dark chocolate and cedar flavors. It should develop in the bottle over the next 6–8 years.
A fine Cabernet in the international style. Well-ripened blackcurrant and herb flavors, supersmooth and soft tannins, and a rich but nuanced overlay of smoky oak. Defines the current style in Napa, but it’s hard to detect any originality or terroir.
Dry and tannic, this Cabernet has of ripe flavors of black currant, plum, dark chocolate, licorice and cedar. The texture feels a little jagged, so give it a few hours in a decanter, and drink it now–2016.
Pronounced tobacco and earth notes on the nose and palate give this dark, handsome wine plenty of appeal, though some found it facile and entirely barrel-derived. Shows a rich mouthfeel, meaty, smoky elements on dry yet juicy tart cherry fruit and a long, flavorful finish. Drink now-2007.
Smells rich and oaky, with spicy, vanilla notes. Pretty hard in tannins now, but this big wine has a rich, ripe core of cherries and raspberries and a sweetly fruity finish. Should improve in a year or two.
A heavy woodiness dominates the nose, which otherwise offers cola, molasses and plum. That same plum fruit carries into the mouth, where the acidity is powerful, making a food match a necessity.