From a vineyard on Rutherford’s cooler, western bench comes this dry, spicy, firmly tannic young 100% Cabernet. It’s aggressive and muscular now, with a hard, dusty astringency. But the rich core of red currants, black cherries, mocha, violets and cedar strongly suggests ageability. Better after 2011.
This 100% Cabernet’s dark, saturated color testifies to its extracted ripeness and richness. It’s a gigantic wine, buried at the moment under smoky oak, but tremendous underneath in blackberry, cherry, currant, sweet herb, violet and cured meat flavors. A big success even in this vintage. Now, with decanting, and through 2019.
Made in an appealingly ripe, polished style, this 100% Cab has intense flavors of ripe cherries, currants, spices and cedar, with a dusty sprinkle of dried herbs. It shows the elegant balance and ageworthiness of a fine Rutherford Cabernet Sauvignon. Now through 2012, at least.
Honig’s basic Napa Valley Cabernet is consistently rich and drinkable at a young age. This 2008 is their best in many years, showing ripe blackberry, black currant and dark chocolate flavors, grounded with a firm minerality. Give this elegant young Cabernet a few hours in a decanter.
From the Rutherford section of Napa, here’s another fine example of the emerging quality of the ’96 vintage. Excellent aromas of brambly fruit, mint, cedar and cola introduce a velvety, balanced body. All parts are in sync with each other. Soft on the palate and smooth and light through the finish, it’s a Cabernet that’s easily approachable now, and well priced to boot.
. Restaurateurs will be interested in this wine for its food-friendliness and price. All stainless-steel fermented, it’s totally dry and very crisp in acidity, with complex lemongrass, gooseberry and vanilla flavors, and a pink grapefruit finish. It’s the kind of wine that will go well with almost everything. Great wine, great value.
This shows classic Napa Cabernet flavors of ripe blackberries and black currants, with a nice herbaceousness and a balanced overlay of toasty oak. It’s pretty tannic now, although it’s still enjoyable. It should gain bottle complexities over the next six years or so.