This isn’t a wine to cellar. But it’s a beautiful young wine now, one of the most attractive ’02s around to accompany a fine meal. It’s intricate in cassis and oak flavors, with flamboyantly ripe, complex tannins and crisper acidity than Napa usually offers. Seems to improve with every sip. ——S.H.(11/1/2005)—— 90

This dark young wine is tannic and tight now, but it’s an obvious cellar candidate. There’s a rich core of red and black cherry and currant, alongside pronounced oak and a delicious chocolatey edge. The finish is extremely long, with sweet ripe fruit. Leave it until 2008 and beyond. ——S.H.(10/1/2004)—— 92

The plush and inviting aromas of currants, olives, menthol and smoky oak do not follow up as richly as you hope. The wine turns tannic and astringent, with blackberry flavors on entry that promise but don’t deliver.——S.H.(12/31/2003)—— 85

Why do so many Cabs seem so flabby lately? Maybe because the vintners are striving for super-maturity at the expense of freshness and acidity. This wine has supple berry flavors and some nice oak, but itOs curiously lifeless on the palate. Just sits there. DoesnOt sing.——S.H.(9/12/2002)—— 85

A big, solid Cabernet with rich cherry and blackberry fruit, and lots of toasty oak to greet the nose. Expansive and jammy; plump black-currant flavors, with chocolate notes. With its good acidity and long finish, it has tannins to lose, but you can drink it now or hold.——W.E.(3/1/2000)—— 88