Erupts out from the glass with beautiful Cabernet perfume, suggesting cherry pie from the oven, licorice, sandalwood and dusty dried herbs, like sage and thyme. Very dry, with a long spicy finish, but also quite tannic, although lots of the tannins come from new oak. Best to age this polished 100% Cab for at least six years. ——S.H.(12/1/2010)—— 94

A lovely, polished young Cab, notable for elegance and classic structure. Firm but silky tannins frame flavors of red cherries, cola, herbs and cedar. The vineyard is on the Rutherford bench. Now through 2011.——S.H.(6/1/2009)—— 92

Made in a very ripe style, this Cab-based Bordeaux blend is fat and rich in cherries, blackberries, chocolate, cola and cedar flavors. The soft density is partly the result of relatively high alcohol, but the wine wears it well. Shows a good balance of alcohol, acids, fruit, oak and firm, dusty tannins, and should age well through 2012.——S.H.(12/15/2007)—— 93

Drinks very soft and forward and is accessible now, with plenty of upfront cherry pie filling, blackberry jam, cocoa and cola flavors. Tannins are enough to hold the wine for a decade of slow improvement. Notable for its opulence and the polished expressive fruit. Could potentially improve quite a bit. ——S.H.(12/15/2006)—— 90

Here’s a big, bold, expressive Cab, packed with powerful black cherry, mocha, currant and spice flavors that are well oaked and very dry. The tannins are strong and fine. Really marvelous for its balance and harmony. Needs time, but good now with a steak. ——S.H.(12/31/2005)—— 93