Winery - David Arthur
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* Expert NoteJanuary 12, 2012
This wine was fermented in stainless steel, then saw only one week of new French oak. The result is a touch of cream and smoky vanilla, but the lemon, lime, pineapple and lemongrass flavors really star. Has a touch of that notorious feline scent, but is enjoyable for extreme dryness and crispness, in the Loire style.
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* Expert NoteJanuary 12, 2012
The vineyard source is in the cooler part of the valley. The wine is nicely crisp, giving a refreshingly clean mouthfeel that balances the very rich, extracted pineapples, apricots, pears, green apples and peaches. Lots of new oak adds vanilla, butterscotch and sweet cream.
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* Expert NoteJanuary 12, 2012
This 100% Cabernet Sauvignon is a best barrels selection. It’s the densest, most tannic of David Arthur’s current releases, a massive wine stuffed with black currants, blackberries, anise, tobacco and smoky new oak. Best of all, it’s dry, dry, dry. Fine now, if you’re into young wines, but should age well in a good cellar for many years.
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* Expert NoteJanuary 12, 2012
This exceptionally rich blend of Cabernet Sauvignon, Sangiovese and Petite Verdot brims with flavors of black and red cherries and currants, mocha, spicy plums, sweet cured tobacco, anise, cinnamon and pepper. More importantly, the structure is complex and refined, lending the wine ageability. Drink now through 2012.
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* Expert NoteJanuary 12, 2012
Here’s an important new Cabernet that instantly takes its place in the increasingly crowded Napa pantheon. It’s extraordinarily rich in black currants, chocolate, anise, pepper and cedar flavors that are wrapped into perfectly ripened tannins. Feels lush, plush and smooth in the mouth, and should age effortlessly for a decade or more.
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* Expert NoteJanuary 12, 2012
A rich Sauvignon Blanc, with powerful, complex flavors of Meyer lemons, limes, lemongrass, tart green apples and white peaches. It’s very dry and crisp in acidity. Shows an extra level of textural complexity that raises the score.
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* Expert NoteJanuary 12, 2012
Made in the stylish cult manner of exceptionally ripe pineapple, kiwi and pear fruit flavors, lavishly oaked, this Chard will please fans of the style. One wishes it were more sophisticated and complex, but lots of people will ooh and aah over its sheer power.
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* Expert NoteJanuary 12, 2012
A fine, pure, fruity young wine. May be the one to drink while you’re waiting for your other David Arthurs to age. Shows strong, ripe blackberry, currant, cherry, cola and cedar flavors, wrapped into exceptionally smooth tannins. Still, it should develop for a good eight years in a cool cellar.
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* Expert NoteJanuary 12, 2012
Expensive, yes, but a very fine wine, showcasing what Napa Cab can do at a world-class level. But you want to cellar it, because it’s all primary fruit, unintegrated oak and tannins now. Beyond the sweet cedar application you’ll find deep, noble flavors of black currants and minerals, wrapped into the finest tannins imaginable. Hold until 2013,at least, and should provide good drinking for many years.
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* Expert NoteJanuary 12, 2012
Buying and cellaring this expensive wine requires an act of faith, because right now, it’s not showing much in the way of sophistication. It’s massive in fruit, exploding on the palate with in-your-face blackberries, black currants and cherries, not to mention caramelized oak. It’s almost rude. Your only choice is to age it. All indications, however, are in its favor. Try after 2014.
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