It’s huge in extract, in the form of massively infused blackberries and black currants, cherry liqueur and sweet, smoky cedar wood from 100% new oak, with perfectly ripened tannins and a deft touch of acidity. Defines the voluptuous, Napa cult style. Should age for many years, although it’s soft and delicious enough to drink now.
The estate vineyard is in the Vaca Mountains, east of the city of Napa. You can taste the cool climate in the brisk acidity that frames this 100% Cabernet Sauvignon. It’s very ripe in blackberries, with rich layers of toast from new French oak. For all the sweet fruit, the finish is dry, even rasping. Such are the tannins that the wine feels tough, even at this age…
Feels rather heavy and extracted right now, with masses of jammy cherries, currants, chocolate and spices, and even a note on the finish of overripe raisins. Meanwhile, 100% new oak adds a filigree of toast and vanilla. Made from 100% Merlot, it’s a good, rich red wine, but would have benefited with the addition of a little Cabernet Sauvignon or Petit Verdot for…
Lavishly oaked from the first whiff on the nose and palate, dense toasty notes envelope the pineapple and tropical fruit. Plenty of vanilla and both a tangy nuttiness and a creaminess from the oak, provide a nice mouthfeel tension. Panelists had two schools of thought about this wine: The oak totally dominates—certainly now—and how you feel about that determines…