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S. P. Drummer 1999 Blair Vineyard Red (Napa Valley)
- $45
Silky smooth and elegant, this initial release from veteran winemaker Scott Peterson is loaded with layers of spice, cherry, blueberry, mocha and coffee notes. It’s got plenty of power, but remains feminine in its charm, with intriguing earth and herb flavors at its core.
— J.M.
(11/15/2002)
S. P. Drummer 2005 Blair Vineyard Cabernet Sauvignon-Cabernet Franc (Napa Valley)
- $39
Some wines taste uptown and restaurant quality just because they’re so clean, balanced and complex. This blend of the two Cabernets is one of those. In its rich power, it brings to mind the wonderful 1999, although it actually costs less. Combines lush blackberry and black currant flavors with impeccably fine tannins, in a wine that should age for a good eight years.
— S.H.
(7/1/2010)
S. P. Drummer 2005 Cabernet Sauvignon (Oakville)
- $49
Young, vigorous and direct, showing little more than potent blackberries, black currants, dark chocolate and oak. The structure is really refined, and the tannins are soft, rich and complicated. So will it age? It’s made in the modern cult style, which is increasingly suspect when it comes to the cellar, so drink now.
— S.H.
(7/1/2010)
S. P. Drummer 2004 Blair Vineyard Cabernet Sauvignon-Cabernet Franc (Napa Valley)
- $39
Compare this with the winery’s 2005 bottling (they were co-released for some reason), and you get a good example of vintage variation. The ’05 was balanced; this ’04 is too ripe, with currant and chocolate flavors that are almost sweet on the finish. Ready now.
— S.H.
(7/1/2010)
S. P. Drummer 2003 Blair Vineyard Cabernet Sauvignon-Cabernet Franc (Napa Valley)
- $48
The vineyard is located between St. Helena and Calistoga, and the blend is just about 50-50 of the two Bordeaux varieties. It’s a ripe, fruity, jammy wine with some sharpness in the finish.
— S.H.
(12/15/2007)
S. P. Drummer 2004 Cabernet Sauvignon (Oakville)
- $51
Very ripe, almost jellied in raspberry, cherry and blackberry flavors, this Cab also has a streak of green dill, and finishes with a honeyed sweetness. At its best now and for a year or two.
— S.H.
(12/15/2007)
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