A good wine, but not really drinkable quite yet, due to the fierce mountain tannins. They lock down the blackberries, cherries and chocolate. But the finish is enormously long, and everything points to bottle development through 2014. ——S.H.(3/1/2010)—— 89

Good and delicious, but so ripe, soft and oaky, whatever terroir that Spring Mountain contributed has largely been obscured. With lip-smacking black currant, chocolate and anise flavors, the wine is made in an anonymous international style.——S.H.(3/1/2009)—— 86

This is a Cabernet-based Bordeaux blend, and quite a good one. It has a classic mountain profile of intense cassis, cherry and cedar flavors, with firm, astringent tannins. Decanting will help it soften, but you’re better off cellaring this polished wine for a few years.——S.H.(12/31/2007)—— 91