Starts off dry and fairly tannic, with robust flavors of dried cherries, blackberry skin, coffee and black pepper, then finishes tart and sandpapery dry. For all that, there’s elegance and good structure. Grilled pepper steak seems an ideal match. ——S.H.(12/15/2006)—— 87

This soft, dry Cabernet shows its origins in the pliant tannins and easy acids that frame blackberry and herb flavors. It is a good representative of its terroir, and will be good with roast lamb and similar rich fare.——S.H.(11/15/2003)—— 85