A beautiful Cabernet in every respect. It’s full-bodied and dry, with focused black currant and cedar flavors wrapped into firm, dense mountain tannins. Shows the ability of these coastal mountains to ripen Cabernet Sauvignon to perfection. Now–2014.
— S.H.
(12/1/2009)
Made in a drier, earthier style than most modern Cabs, this one has herb-infused blackberry flavors, housed in firm but refined tannins. If you know the old Jordan Cabs, which aged well, it brings them to mind. Hold until after 2010 or beyond.
— S.H.
(12/1/2009)
Robust and flavorful, this offers plenty of blackberry jam flavor, with notes of salt and oak, plus powerful acidity. Doesn’t seem like an ager, so drink now with grilled meats.
— S.H.
(3/1/2013)
Takes a fine mountain Cabernet and blends it with Sangiovese, which adds acidity and leather, and makes the tannins feel drier and harder, too. Not going anywhere.
— S.H.
(12/1/2009)
Despite having rich blackberry, cherry and currant flavors, this feels brittle. The acidity is strong and the tannins come across as a bit jarring. Drink up.
— S.H.
(3/1/2013)
A rich application of oak dresses up the flavors of red cherry, cola, pomegranate and persimmon. It’s dry and silky, yet there is a some sharpness.
— S.H.
(3/1/2013)
Good flavors of cherries, currants and spices, and properly dry and silky, but too acidic. Gives a chili pepper burn throughout. Ready now.
— S.H.
(12/1/2009)