You’ll find this underrated producer offers wines with wonderful density and concentration, ripely balanced, plummy, mixed red fruits, and elegantly astringent tannins. There is real winemaking craft on display here, every detail beautifully rendered, substantial but not out of whack in any way. The fragrant, evocative results showcase the fruit but also buttress…
— P.G.
(6/1/2006)
Absolutely huge fruit blows out of this bottle as soon as it’s opened. A rush of gorgeous black cherry is buoyed by snappy acidity and generously finished with smoke and coffee accents from having aged in 50% new oak. Details of iron and baking spice emerge also, and the silky tannins glide through a lengthy and delightful finish. A blend of 87% Cabernet Sauvignon…
— P.G.
(11/1/2012)
This blend is 56% Cabernet Sauvignon, 22% Cabernet Franc and 22% Merlot, using grapes sourced entirely from this iconic Red Mountain vineyard. Notes of spice and iron interplay with tightly wound berry and cassis fruit. This is a steely, muscular wine, with an underpinning of graphite. History has proven that it will age beautifully.
— P.G.
(11/1/2012)
This is the first reserve for this unassuming, low-profile winery whose wines clearly belong in the first rank of Washington’s boutiques. It shows classic Cabernet fruit from three top vineyards, long and persistent, yet never over extracted or alcoholic. True Bordeaux style in an elegant, ageworthy wine. Editors’ Choice.
— P.G.
(6/1/2002)
A bit more austere (for the moment) than the Champoux bottling, this has the vineyard’s characteristically tight streak of mineral running through its core. Mixed scents suggest hay and pie cherries. There is plenty of substantial viscosity, but nothing heavy about the mouthfeel. This is sleek, deceptively light, tasting of stones, with soft hints of berry, good…
— P.G.
(6/1/2006)
A full-on Bordeaux blend, with 61% Cab Sauvignon, 19% Merlot, 11% Cab Franc and 9% Petit Verdot. Tight and slatey, it’s got firm, hard—but certainly ripe—tannins wrapped around concentrated cassis and mulberry fruit. It’s very well made but can use some softening up; a few more years will add to its complexity and develop its bouquet.
— P.G.
(6/1/2006)
Here the blend is two thirds Cabernet Sauvignon, the rest an even split between Cab Franc and Merlot. Straightforward and unadorned, this wine is tightly defined, with sleek and juicy red fruit flavors. Cranberry, raspberry, pie cherry and even a bit of pomegranate mingle together, with substantial acids. The 50% new oak is barely evident, but some pleasing…
— P.G.
(3/1/2009)
Mostly Cabernet Sauvignon, with 18% Cab Franc and 9% Merlot, this is sculpted with refined dark fruits, streaks of mineral, coffee, iron and earth, and a compelling density.
— P.G.
(3/1/2010)