So enormously delicious, it will be hard to keep from drinking this gorgeous Cabernet right away, and that’s just fine. It’s composed of the most intensly concentrated flavors of blueberries and blackberries—dense, pure and slightly heady with a liqueur-like alcohol. The tannins are classic Diamond Mountain, firm and minerally, while oak plays the perfect role of…
— S.H.
(10/1/2012)
A brilliant wine that shows the world how delicious young Napa Valley Cabernet can be. Just dazzles with the richness and purity of blackberry, mocha, leather and cedar flavors, with a finish you can measure in minutes. Bordeaux yearns for such ripeness. Terrific now and through 2015.
— S.H.
(11/1/2010)
A big, hard, dry Cabernet whose mountain tannins need quite some time to resolve. Right now they’re tough as nails, although the blackberry fruit is so brilliant and intense, it punches right through. Give this dramatic wine at least six years, and it could well develop beyond the next decade.
— S.H.
(11/1/2011)
A selection of the best lots off the mountain estate vineyard, the 2005 is rich and ageworthy. Blended with small amounts of Petit Verdot and Merlot, it shows sweetly ripe flavors of black currants, cherries, dark chocolate and plums, with smoky, vanilla new oak nuances. The tannins are pure mountain Napa, dense and refined. Drink now through 2015.
— S.H.
(5/1/2008)
Von Strasser continues to produce stunning Cabernets that are not only delicious when released, but ageable. This estate bottling is superbly rich in cassis and cedar, and while the tannins are thick, they’re sweet and intricate. Great now and should develop through 2012, at least.
— S.H.
(12/1/2009)
Von Strasser, which was early to introduce this variety to California, continues to dominate the scores. The wine nicely combines a minerally dryness with sweet apricot, lime, peach, honey and vanilla flavors, finished with a fine scour of acidity.
— S.H.
(11/1/2011)
Well-oaked, with sweetly ripe, smooth tannins, this wine features a smooth texture and polished flavors of blackcurrants. It’s a trifle soft in acidity, and probably not a cellar candidate.
— S.H.
(2/1/2005)