From vineyards quite high up in the eastern mountains, this wine is from stressed, low-yielding grapes. The blackberry and cassis flavors are concentrated and dense, and the tannins are tough and firm. Oak plays a supporting role. Rich foods, such as lamb or gongonzola cheese, will soften and sweeten it, but you’re best off cellaring for a few years.
From a vineyard way high in the Mayacamas Mountains above Alexander Valley, this Cab has massive, palate-numbing tannins. But it’s also humongous in blackberries and cherries, and is balanced. There’s no reason it shouldn’t do fabulous things in the cellar. Drink after 2008.