A strongly flavored, tannic wine, marked by black currant, blackberry and blueberry flavors, sprinkled with exotic Indian spices. Drink this bone-dry Cabernet over the next several years.
How dark this wine is. It opens with a brambly, dusty aroma, like wild berries on a hot summer day, as well as hints of dried leather and toast. In the mouth, there’s a burst of blackcurrant that quickly disappears into the tannins. Best after 2006.
Very soft to the point of melted, this gentle wine has chocolate, blackberry pie, cherry jam and smoky flavors that are fundamentally dry, but finish with an almost liqueur-like sweetness. Good with everything from a smoky charbroiled steak to vanilla ice cream.
A bruiser of a Merlot, dry and muscular, with green olive, blackberry, sage and smoky cedar flavors, wrapped into bigtime tannins. Even at the age of nearly 5 it’s still brooding and hard. Not an ager, but there’s something fine and polished about it now.
Super-extracted in fruit, with jammy cherry and blackberry flavors, this Cab’s texture is a little aggressive. It’s tannic and acidic, giving the wine a tough bite that even at the age of nearly five years is unlikely to age out.
Ripe, almost overripe, this Cab has red and black currant and milk chocolate flavors that are almost raisined, but not quite. The warm vintage has made the wine too soft. But it is delicious, and the sticky tannins are pure pleasure.