Hard and tough in tannins now, with a dry astringency. It’s a good, balanced Cabernet, with very rich blackberry, currant and chocolate flavors, but those gritty tannins are difficult. Give it a few years in the cellar.
Heavy, superripe apple aromas lead you to expect a rich, dense wine, but instead you get a rather restrained, crisp mouthful of Chardonnay. Despite the richness on the nose, it ends up showing the lighter side of Chard.
Densely colored, with nice aromas of cassis and blackberry with cedar and dill notes. Raspberry fruit, sweet vanillin oak, and a good feel in the mouth. Interesting, almost coconut element in the flavors. Solidly built. A popular wine-list wine and a solid choice.
Ripely fruity, as youÕd expect from the vintage, it brims with blackcurrant and sage flavors and some pretty oak. ThereÕs a refreshing cut of acidity, and itÕs nicely dry, with dusty tannins. No depth, and itÕs not going anywhere, but good for tonight.
Sourced primarily from the estate’s Carneros vineyards, this is entirely barrel-fermented in French oak. Yet the oak provides gentle accents rather than an outsized coating. Pineapple fruit is lightly touched with hints of vanilla and butter, turning crisp and lemony on the finish.
A medium-weight, silky-textured Cabernet Sauvignon, this is immediately approachable. Standard cassis fruit flavors take on a touch of leafyness or herb, while there’s a touch of warmth to the finish. Drink now–2010.
Here’s a rich, soft Chardonnay made from exceedingly ripe grapes, and a heavy application of oak flavoring. Brims with pineapple crême brulée, butterscotch, vanilla cookie and cinnamon flavors.