Dry and tantalizingly complex, with racy acidity and elegance. It shows Meyer lemon, lime, pear and sweet gooseberry flavors, with a touch of vanilla and toast from oak aging.
— S.H.
(2/1/2013)
Soft and juicy, with extremely ripe fruit that’s almost jammy, this 100% Cabernet is complex and interesting. It immediately flatters with upfront blackberry tea, a honeyed cherry liqueur taste and plenty of toasty oak, then pulls back and shows a deeper, earthier side. Drink now–2010.
— S.H.
(12/15/2006)
This refreshing wine has that extra something that pushes it to the next level. Shows deliciously ripe lime, lemon and sweet grass flavors that show little oak influence, letting the fruit and spice shine. Without malo, the wine is sprightly in mouth-cleansing acidity.
— S.H.
(12/15/2006)
The 2005 vintage was kind to this wine, grown in the warmer, northerly Middle Reach section of the valley. While lacking the depth of the 2002 and 2003, it shows flavorful black currants, cherries and root beer, with a peppery finish. The tannins are rich and fine. Small additions of Zin, Malbec, Petite Sirah and other red varieties add complexity.
— S.H.
(9/1/2008)
Dry, soft and creamy in texture, this polished Cabernet needs another year or so to come around. It has easy tannins framing herb-infused flavors of blackberries, cherries, red currants, mocha, anise and sweet, smoky oak.
— S.H.
(12/15/2009)
World-famous Rochioli doesn’t want to use their own Cabernet grapes, so they sell them to former J Wine Co. winemaker Oded Shakked, who carefully crafts this dry, full-bodied 100% Cabernet. It’s young, acidic and tannic, but with its polished core of cherries, should ease well into the next decade.
— S.H.
(12/15/2006)
A bit on the simple side, but likeable for its cherry pie filling, blackberry jam, cola and spicy coffee fruit that fill the mouth with flavor. Thoroughly dry, the wine is elegantly smooth and balanced. Drink now.
— S.H.
(12/15/2006)
Fruity and direct, with some complexity. Shows blackberry, cherry and red currant flavors, with rich layers of cocoa, bacon, sandalwood and pepper. The smooth tannins give it a firm mouthfeel. Best now–2010.
— S.H.
(12/15/2009)