Very deeply flavored, with fine, ripe blackberry, black currant and cedar flavors, anchored with an earthy minerality. The finish is thoroughly dry. Yet it’s also a very tannic wine, with a bracing, but fierce, mouthfeel that suggests time in the cellar. Better after 2013.
This is White Oak’s best Chardonnay in years. The wine benefited from the chilly vintage, expressing citrus and tropical fruit flavors while preserving its vital acidity. It shows real elegance.
From a small estate vineyard, a dark purple wine that stains the glass. This visual clue suggests the density of the extract, but can’t convey the soft, hedonistic tannins. It’s austere now, the farthest thing from a fruit bomb, suggesting earth, tart berry skins and herbs. Doesn’t have the stuffing for the long haul, but is so well structured, it would be perfect…
The aroma alone suggests a well-ripened, classically structured Cabernet, and the wine doesn’t let you down. It’s dry and delicious, with cassis and fine oak flavors, and lush, smooth tannins.
A big, dry, immature wine, firm in acids and tannins, whose strong black pepper notes add to its tart pungency. Underneath all that are immaculate blackberry and roasted meat flavors. Impressive for the price, and should develop bottle complexity over the next six years.
Unusually ripe and forward even for this vintage, this massive wine explodes with tropical fruit, spice and vanilla aromas and flavors, generously framed in oak. It has the usual slight residual sugar that’s in fashion now, but retains balance and finesse through the long finish. —S.H.
Extraordinarily rich and fragrant with the suggestion of spicy green apples, this wine also brims with aromas of brown honey, crushed spices and the vanilla and smoke that come from charred oak barrels. It’s dry, with a creamy, custardy feeling. Fun to drink, and as good as other Chards costing a lot more.
Marries Merlot’s dark stone fruit character with an earthier one redolent of mushrooms, violets and an intriguing meaty note. A portion of Cabernet Sauvignon adds blackcurrant aromas. In the mouth, it’s really nice, round, supple and lush, with good balance. Dry, tart acids and dusty tannins make it drinkable now. —S.H.