Showing items 1
through 7 of
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Huge Bear 2006 Cabernet Sauvignon (Sonoma County)
- $55
This wine was sent to me with little information about the owners, and their Web Site doesn’t reveal much. The paperwork says it’s from Knights Valley, although the label reads Sonoma County. It’s a dry, fairly tannic wine, quite ripe in currants and dark chocolate, with an herbal edge and a firm structure. Aged in 100% new French oak, it impresses for its richness…
— S.H.
(12/1/2008)
Huge Bear 2008 Sauvignon Blanc (Sonoma County)
- $25
Offers just what you want in a savory Sauvignon Blanc. It’s bone dry and mouthwateringly crisp in acidity, with ripe flavors of lemons, limes, grapefruit, sweet vanilla and cinnamon spice, with bracing minerality. A beautiful job, and a sommelier’s dream.
— S.H.
(11/1/2009)
Huge Bear 2007 Chardonnay (Sonoma County)
- Online Exclusive
- $40
Rich in oak, ripe in fruit, this Chard shows impressively ripe flavors of pineapple jam, pears and buttered toast. It’s soft and ready to drink now.
— S.H.
(12/1/2009)
Huge Bear 2007 Cabernet Sauvignon (Sonoma County)
- $55
Although this Cab is very dry, it's a bit astringent, with hard, edgy tannins and blackberry fruit flavors that veer into raisins. At its best now, so drink up.
— S.H.
(10/1/2010)
Huge Bear 2006 Chardonnay (Sonoma County)
- Online Exclusive
- $40
A textbook example of a New World style of California Chardonnay, with high oak and very ripe pineapple pie filling, vanilla-honey and cinnamon spice flavors wrapped into a soft, semi-sweet mouthfeel. Many consumers will love it.
— S.H.
(12/1/2008)
Huge Bear 2008 Cabernet Sauvignon (Sonoma County)
- Online Exclusive
- $55
This 100% Cabernet is too sweet, tasting like a raspberry, mocha and caramel Starbucks drink. It’s the poster child for overextracted, overoaked, high alcohol California Cabernet.
— S.H.
(12/15/2011)
Huge Bear 2007 Sauvignon Blanc (Sonoma County)
- Online Exclusive
- $25
Aggressive in an unsavory feline scent, then turning medicinally sweet in Lifesaver lemon flavor, this Sauvignon Blanc has its problems. The winemaker wisely prevented malolactic fermentation, so acidity is nicely high and clean.
— S.H.
(12/1/2008)
Showing items 1
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7
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