Winery - Broman
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* Expert NoteJanuary 12, 2012
This brilliant Sauvignon Blanc should be scooped up by sommeliers. It’s exceptionally dry and tart in citrusy acids, with a mineral scour that’s perfect for shellfish or savory appetizers. The flavors are of lemons, limes, gooseberries and white pepper. Beautiful and compelling.
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* Expert NoteJanuary 12, 2012
Bright edged and minerally. The wine has a strong lemon and herb component as well. Very zippy on the finish.
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* Expert NoteJanuary 12, 2012
With a touch of aggressive green grass and gooseberry, this has richer notes of sweet pink grapefruit, melons, black pepper and figs. Yet it remains bone dry, with a crisp spine of acidity. A good buy in a Napa wine of this quality.
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* Expert NoteJanuary 12, 2012
This Cab already has nearly five years on it, but it still has tough, bitter tannins. That raises the question: will it age? Fruit-wise, it’s rich in blackberries, cherries and currants, with an exotic cassis finish. The acidity is crisp and zesty. But those acids and tannins are likely to outlive the fruit.
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* Expert NoteJanuary 12, 2012
A bone-dry Sauvignon Blanc that’s high in acidity, with a racy mouthfeel. It has lemongrass and gooseberry flavors, and a touch of that green, feline note that you may not like.
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* Expert NoteJanuary 12, 2012
There’s a weedy, cigarette ash scent here. The fruity flavors aren’t bad, but there’s a rough, tannic edge all the way through the finish. Tasted twice, with consistent results.
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* Expert NoteJanuary 12, 2012
Nice now at 5–plus years in the bottle, with fully resolved tannins making the wine softly creamy in the mouth. The fruit is beginning to fall out, leaving a dry herbaceousness to the departing blackberries and cherries, which are fusing with the sweet vanillins of oak. Shows real elegance of structure, but it’s all downhill from here, so drink up.
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* Expert NoteJanuary 12, 2012
Held back for nearly five years, this Cab is still pretty tannic and acidic. It has a deep core of black cherry, cassis, raspberry and coffee flavors, but seems at its peak, so drink up.
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* Expert NoteJanuary 12, 2012
I might have thought there was oak on this wine, it’s so rich and vanilla-smoky, but there isn’t. Just goes to show. It’s dramatic in rich peach, fig, date and ripe green melon, but where does all that butterscotch and crème brûlée come from? The grapes come from a single Beckstoffer-owned vineyard in Rutherford.
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