Winery - Babcock
* Expert NoteJanuary 12, 2012
A beautiful Pinot, silky, smooth and delicious. Although it has a tannic density that will permit aging, its lush black cherry, mocha and oak flavors permit it to be enjoyable now, especially with duck, lamb and steak.
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* Expert NoteJanuary 12, 2012
A clean, focused Chard, with tightly wound flavors of citrus fruits, apples and peaches. Oak adds notes of vanilla, buttered toast and smoke. Particularly nice for its crisp acids and firm balance.
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* Expert NoteJanuary 12, 2012
All the elements of great Pinot are here except concentration. You’ll find modest flavors of cherries, cola, smoke and vanilla, in an easy, gentle wine. Good stuff, but seems overpriced for what you get..
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* Expert NoteJanuary 12, 2012
Pleasant and clean rather than complex, with pretty black and red cherry flavors and a bit of coffee and herb. Light- to medium-bodied, this wine is good, but wants a little more concentration.
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* Expert NoteJanuary 12, 2012
Babcock’s Fathom seriously needs heat to ripen, and 2006 just didn’t offer enough warmth. As a result, this Merlot and Petit Verdot blend has a stubbornly green, minty streak. It’s very dry, with some good chocolate- covered cherry candy flavors, but that tartness detracts.
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* Expert NoteJanuary 12, 2012
Opens with a very complex nose of cherries, violets, herbs and stewed fruits. Deeply concentrated, with sour cherries, earth, and leather on the palate, and a rich mouth-coating finish. Lots of dimension. A big wine; give it 2 to 4 years or more.
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* Expert NoteJanuary 12, 2012
An easy, likeable Pinot Noir. It’s drinkable now for its light, silky texture and savory cherry, cola and spice flavors.
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* Expert NoteJanuary 12, 2012
Opens with a dark, rich nose with deep black fruits, cassis, bacon and spice. Very dense for Pinot Noir, almost Rhône-like. Deep, inky and tight right now. Great finish, with broad mouth-coating tannins. Try in 2 to 4 years.
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* Expert NoteJanuary 12, 2012
Babcock continues to be challenged with ripeness in their Cabs. This ’06 has weedy, mint and Tabasco flavors alongside the oak-inspired currants. Drink now.
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* Expert NoteJanuary 12, 2012
This Cab just isn’t ripe enough to score higher, showing green, vegetal aromas and flavors of asparagus. You’ll find enough red fruit and oak flavors to make it okay, but just barely.
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