Winery - Duckhorn
* Expert NoteJanuary 12, 2012
Deeply impressive on every level, from the profound, inviting aromas of currants and fine oak to the mouthfeel, which is plush and important. Encased in a superb structure of acidity and firm tannins are ripe, complex flavors of currants, violets, olive tapenade and oatmeal raisin cookies. Completely dry, this beautiful wine should age well for six years or more.
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Duckhorn Merlot - 2005
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* Expert NoteJanuary 12, 2012
An extraordinarily rich, tannic and dry wine, which despite its big structure is relieved by potent flavors of cherries, blackberries, plums and cedar, with savory touches of anise, sage and black pepper. It’s a complex, well-crafted wine that should develop in the bottle at least through 2014.
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Duckhorn Merlot - 2006
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* Expert NoteJanuary 12, 2012
This is a Merlot for the cellar. Rich, dramatic and creamy, it throws a thick carpet of tannins across the palate that spread the ripest cherries and blackberries, assisted by scads of toasty oak. Fully dry, perfectly balanced, sensual and satisfying, it should improve for at least five years.
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Duckhorn Merlot - 2002
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* Expert NoteJanuary 12, 2012
For such a large production wine, this Merlot has a lot going for it. It’s full-bodied and rich in black currant, cherry, chocolate, violet, licorice and smoky oak flavors, with dense, intricate tannins. Probably best now and through 2009, before it drops its fresh fruit.
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Duckhorn Merlot - 2005
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* Expert NoteJanuary 12, 2012
As always, Duckhorn’s Cab this year is a very tannic wine. But it’s a very fine wine, packed with ripe black currant and cassis fruit, and coated with spicy, toasty oak. This firm wine needs long decanting, and should develop well through 2012 or so. Cellar Selection.
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* Expert NoteJanuary 12, 2012
The vineyard is north of Yountville, on the Silverado Trail. The wine is extremely dry and very tannic, too astringent now, although decanting and airing will help. There’s some deeply polished cassis fruit way down that suggests midterm aging.
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* Expert NoteJanuary 12, 2012
The debate over this Cab is if the fruit will outlast the tannins, which are fierce. The answer is yes. Someday the wine will throw lots of sediment and turn soft and sweet, but it’s not likely to ever be terribly complex, just enjoyably fruity. Made with 25% Merlot.
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* Expert NoteJanuary 12, 2012
The tannins star here. They’re Tony Soprano to everyone else’s supporting role, including the delicious cherry and blackberry flavors and sumptuous oak. It’s all very good, but “voluptuous” is not a word to describe this wine. Drink over the next three years.
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* Expert NoteJanuary 12, 2012
From St. Helena comes this massive Cab, made in the Duckhorn style of intense, hard tannins in its youth. One hundred percent new French oak is perfectly in keeping with the wine’s volume. With a deep core of black currants, blackberries, dark chocolate and sage, this cellarworthy wine will be best after 2011.
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* Expert NoteJanuary 12, 2012
I love this wine. Duckhorn has been on a roll with Sauvignon Blanc, and this is the best yet. It’s dry and refreshingly crisp in acidity, with delicious citrus, fig, honeysuckle, green apple and spice flavors. A bit of barrel fermentation makes it even richer. The price is creeping up, but this is a seriously good wine. Easy to find with 22,000 cases produced.
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