At more than five years of age, this Cabernet remains very tannic. That gives it an astringency that stings the palate, but still, the core of blackberries, cherries and sweet currants shines through. There’s a good possibility this wine will age well for a very long time. Try after 2015, when it will be nine years old.——S.H.(12/31/2011)—— 93

Big, firm tannins mark this wine. They’re not clunky and hard, though, but refined and smooth, providing a rich structure to the massively concentrated blackberries, blueberries, cherries and sweet, smoky oak. Very fine and classic, and drinking well now, with decanting, and through the next 6–8 years.——S.H.(12/31/2009)—— 95

You don’t have to be an expert for your palate to react to the firm tannins in this Cab. They’re hard and astringent and brittle, but they’re also what enables the wine to develop in the bottle. With its deep, lush flavors of black currants, anise, dark chocolate and cedar, this beauty should blossom after 2010. ——S.H.(2/1/2009)—— 92

Immensely ripe, just explosive in young Cabernet flavors, and wrapped in those Howell tannins that require extensive cellaring. The wine, nearly 100% Cab, is totally dry and very oaky, from 100% new, small French barrels. But it’s easily big enough in black currant, cherry and cocoa flavors to handle all that wood. Drinkable now, after decanting, with rich, fatty meats, and through 2020. ——S.H.(12/15/2006)—— 92