Winery - Baldacci
* Expert NoteJanuary 12, 2012
Tough in tannins, with an astringent, lockdown quality. That’s the iron fist of this wine. The velvet glove is the rich, flamboyant core of blackberries and cassis. Give this young wine at least six years to come around.
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* Expert NoteJanuary 12, 2012
Shows its youth in the assaultive tannins that hit the palate with astringent toughness. But underneath are rich, pure and vibrant blackberry, cherry and cassis flavors. A very fine wine, as this bottling tends to be, but one in serious need of cellaring. It’s already throwing some sediment, suggesting it’s impatient to evolve. Give it another 6–8 years.
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* Expert NoteJanuary 12, 2012
Massive. Made from 100% Cabernet, and lavish in new French oak, it’s an impressive wine, but not one you want to open now. Everything is on steroids, with a heart of blackberries and currants just waiting to emerge. Cellar through 2011 and try again.
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* Expert NoteJanuary 12, 2012
This single-vineyard release has far more tannins than the winery’s regular Cabernet. They effectively shut down the finish in a cloud of sandpapery astringency. Will it evolve in the cellar? There’s a good core of cherry fruit in there, but it’s a gamble.
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* Expert NoteJanuary 12, 2012
This is a classic young Napa Cabernet. It’s very forward in ripe black currant and mocha flavors, with thoroughly sweet tannins and a soft, luxurious mouthfeel. The fruit flatters the palate from entry to long finish. Drink now and for the next two years.
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* Expert NoteJanuary 12, 2012
Tasted alongside Baldacci’s regular ’02 Cab, this one’s more tannic, and also more deeply flavored. There’s an explosion of black currant, cherry and mocha fruit, backed up with a firm dustiness that provides structure and balance. The wine will probably benefit from short-term aging. Drink 2006 and 2007.
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* Expert NoteJanuary 12, 2012
Tastes jellied with LifeSaver candy flavors of blackberries and cherries. This one is good, but far less interesting, than Baldacci’s ’04 Cab.
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* Expert NoteJanuary 12, 2012
Size isn’t everything, but in this magnificent 100% Cab, it’s an impressive part of the total package. The blackcurrant and cherry flavors are massive, the oak is impressively strong and spicy, the acidity is balancing, and the tannins are a wonder, softly ripe and firm at the same time. On the finish, the flavors turn even richer, suggesting crème de cassis and chocolate. Best now–2010.
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* Expert NoteJanuary 12, 2012
Tasted with Baldacci’s regular Cab, this is a slightly tougher, less immediately opulent wine. The fruit is there, but the tannic structure makes it less accessible. Lush plum and prune flavors coat the palate, dusted with oaky notes of chocolate and smoke. Winemaker Rolando Herrera worked at Stag’s Leap Wine Cellars as well as with Paul Hobbs, and he clearly knows his stuff. If you can cellar this 100% Cab though 2010, good for you, because it’s just so rewarding now.
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* Expert NoteJanuary 12, 2012
Pretty tannic and tight right now, with a dusty finish, although the cassis, cherry and bitter chocolate flavors are so fruit forward, you could enjoy it tonight. Will improve through this decade. The balance and finesse are impeccable.
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