Winery - Amicus by X Winery
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* Expert NoteJanuary 12, 2012
Amicus has been doing a good job over the years producing richly intense mountain-style Cabs. This one, from a warm vintage, is very ripe, showing lusty red and black currant flavors. The tannins are thick, but sweet and fine, making the wine instantly drinkable, although decanting won’t hurt. Best now–2010.
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* Expert NoteJanuary 12, 2012
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.
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* Expert NoteJanuary 12, 2012
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.
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* Expert NoteJanuary 12, 2012
This is a big, sweetly ripe 100% Cab, a blend of Yountville and Spring Mountain fruit. It’s considerably more acidic and tannic than your usual Napa Cab, but the black currant flavors are as huge as anywhere. Despite the tannins it’s best now and for a couple more years.
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* Expert NoteJanuary 12, 2012
This is a pretty nice Bordeaux blend, dry and stylish, with rich, sweet tannins, rich oak, and well-ripened flavors of cassis, cherries and mocha. It has Cabernet Sauvignon, Merlot and Petit Verdot.
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* Expert NoteJanuary 12, 2012
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.
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* Expert NoteJanuary 12, 2012
Made from 100% Cabernet, this wine is very soft and somewhat sweet in pie-filling blackberry, cherry, chocolate and spice flavors. Drink now.
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* Expert NoteJanuary 12, 2012
Shows the superripe qualities of this vintage in the fruit that runs from sun-warmed blackberries through cherry pie, kirsch and cassis, and also the soft, gentle tannins. Lots of oak, too. Seems best now and for a few years, due to the softness.
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