Classic Napa Zin. Showcases deliciously ripe blackberry and currant flavors accented with pepper, clove, anise, nutmeg and cinnamon, and a finish that goes on and on. The tannins are pure Oakville, ripe, sweet, thick and as fine as velvet.
— S.H.
(10/1/2008)
Serves up layers of ripe, lush cherry, blackberry, cassis, herb and spice flavors. Firm, ripe tannins and discreet use of oak make this a winner. —J.M.
— J.M.
(2/1/2003)
Redolent of cassis, blackberry, herbs, anise, smoke and toasty oak aromas, the wine fans out gracefully on the palate to reveal more layers of equally well-defined fruit. Tannins are soft and round, finishing moderately with a clean freshness
— J.M.
(12/1/2001)
Smooth and supple, with ripe blackcurrant and oak flavors framed by polished tannins. There’s a good, sandpapery grip to the mouth feel that suggests pairing with rich meats, or you can age this wine through the decade.
— S.H.
(3/1/2005)
Lush, full-bodied and low-acid, this is an in-your-face fruitster with blackberry, beet, cedar and leather aromas, and chocolaty dark-fruit flavors. The tannins are large, but easy, and the wine is smooth and drinkable now; good through 2006.
— W.E.
(11/1/2000)
Doesn’t say o, but this wine actually is from a single vineyard in Oakville, and the quality makes it a good value for the appellation. The tannins are fairly harsh while the fruit is muted. Yet there’s enough cherry-currant concentrate to survive mid-term aging. If you can’t wait, a fabulous steak will eat right through the astringency.
— S.H.
(6/1/2004)
A good Sauvignon Blanc from Napa. It’s dry and crisp, with grassy, citrus, melon and fig flavors and subtle but rich oak layerings. Qualitatively, it approaches the complexity of a good Cabernet.
— S.H.
(10/1/2004)
A rather complex Sauvignon Blanc, with good balance and lively, bright fruit centered on citrus with a touch of peach and fig. The grapes are from organically farmed vineyards.
— L.W.
(3/1/2000)