Here’s a full-bodied Cab that’s pretty tannic and dry, but those tannins frame ripe flavors of black currants that will wake up with a good steak. Has good structure and balance, as well as firm acids.
Solid enough, with forward aromas of grapefruit, lime and river stones. Despite the fact that it was barrel fermented, it isn’t an oaky wine. Just the opposite; there’s tart, fresh citrus at all check points and nary a wood note except for some faint butter.
Smells young and fresh, with jammy cherry, vanilla and peppery aromas. Drinks a bit hot and sharp, but you’ll find some good flavors. A nice example of the variety, Russian River-style.
From this Sonoma appellation, a dry, full-bodied Pinot, with plenty of cherry, coffee, cocoa and spice flavors, and a nice overlay of toasty oak. A bit big for a Pinot, almost like a Syrah, but easy to drink.
Not showing much now. It’s muted in both aroma and flavor, with the oak and tannins dominating. There are plum, chocolate and blackberry flavors, but this wine’s long-term future is doubtful.
Rich in tannins, and direct in fruit-forward blackberry, cherry and black raspberry jam flavors with a chocolaty sweetness, this Cab is ready to drink now and for the next several years.
Grown in the warmer northeastern corner of the valley, this ambitious wine has raspberry, smoke, tobacco and coffee aromas. It’s richly soft in tannins and acids, with berry flavors. Yet the finish is a little dilute. —S.H.