It was barrel-fermented, using wild yeasts, and aged on the lees. The vineyard is in the coolest part of Napa Valley, and in this cool vintage, acidity is the most important part of the wine. Crisp and biting, it lends structural authority to the Meyer lemon, lime, tangerine, fig, mineral, vanilla and white pepper flavors. The alcohol level has been kept to a…
— S.H.
(3/1/2008)
This red is tannic and dry and not offering much relief now, but it could be an ager. The tannins are really stinging, accentuating the wine’s dryness. But there’s a solid core of blackberries, currants and cherries, and odds are that time will reward the patient cellarer. Best after 2010.
— S.H.
(3/1/2008)
This is a very young Cabernet, not really showing its stuff now, but it’s pretty solid for the cellar. Dry and tannic, it shows a polished structure, and what it currently lacks in fruity oomph, it makes up for with a richly earthy elegance. Should develop well from 2007–2011.
— S.H.
(4/1/2007)
This is the winery’s Merlot-based Meritage blend. You might expect that to make it softer, but it’s not. It’s a hard, tannic wine, a little lean, but complex and dry. Not showing well now; decant or drink after 2008.
— S.H.
(4/1/2007)
This single-vineyard 100% varietal bottling is too tough and astringent to drink now. It’s in need of time to let the tannins dissolve and fall out. The question is whether or not the blackberry flavors are rich enough to survive. My guess is no.
— S.H.
(3/1/2008)
Decent young Merlot-based Bordeaux blend, but the emphasis is on young. It’s chunky in dry, numbing tannins at this point. Aging is iffy. There’s some good fruit, but also a stubborn streak of green unripeness. Try after 2008.
— S.H.
(4/1/2007)
An improvement over the ’03, this Merlot, Cab, Cab Franc and Petite Verdot blend still shows a dry, tannic quality that doesn’t provide immediate pleasure. Nor does it seem likely to improve. The dried cherry and tobacco flavors just aren’t rich enough.
— S.H.
(3/1/2008)