Winery - Harrison
* Expert NoteJanuary 12, 2012
Butter and vanilla wrap around tropical fruit and citrus flavors on the full nose. Baked apples, crème caramel and abundant new oak merge to provide this chard with a slightly viscous, buttery texture. Its rich butter and oak may be a bit too much for some. The tangy finish is long and tasty.
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* Expert NoteJanuary 12, 2012
You’ll want to cellar this wine. The tannins roadblock everything, leaving behind a hard astringency. Fortunately there’s rich currant and blackberry fruit, but it needs at least until 2010 to express itself, and could easily hold twice as long.
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* Expert NoteJanuary 12, 2012
Simply a spectacular wine; a Napa prototype for fabulous Cabernet. Cassis, tobacco and cedar commingle on the nose, followed by luscious cassis fruit that’s backed up by exemplary barrel notes—both in flavor and in texture. So smooth and deft, it’s the epitome of class. Give it about five years in the cellar and then indulge.
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* Expert NoteJanuary 12, 2012
Harrison seems to have put as much oak on their Chard as they do on their Cabernets. Opens with the powerful perfume of toasted wood, wood sap, caramel and vanilla cookie. Far below is a good wine with citrusy, appley fruit and good acidity.
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* Expert NoteJanuary 12, 2012
A brilliant Merlot that excites for the way it straddles the line between ultraripe fruit and more subtle, earthy tones. The taste of perfectly ripened cherries is sweet and pure, and mingles with plums, peppery spice and green olives. The oak is heavy, but this wine loves it. Finally, the tannins are fabulously sweet and rich.
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Harrison Merlot - 2001
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* Expert NoteJanuary 12, 2012
Serves up sweet fruit on the nose, with cherry, black plum, berry and toast flavors framed in smooth-textured tannins. The wine shows a measure of elegance. Moderate length on the finish.
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* Expert NoteJanuary 12, 2012
Another huge ’99. It is very dark and lavishly oaked, aged in 100% new French barrels. The immediate aroma is of vanilla and toast, while the palate experience is of oak and dry tannins that numb the palate through the finish. There is a core of blackberry fruit that is solid and dense, the result of very low yields. This pricy wine is not drinkable now, unless you’re not fussy. If you buy it, plan on aging for at least five years.
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* Expert NoteJanuary 12, 2012
The Northern Rhone is the model here. Opens with a burst of white pepper and blackberry flavors, well oaked, and turns rich, big and long in the mouth, with powerful blackberry, cherry and oak flavors. The tannins are pronounced and negotiable. Probably best now.
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Harrison Syrah - 2001
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* Expert NoteJanuary 12, 2012
From Carneros, a dark, young, meaty wine that’s almost a meal in a bottle. What you get is a potpourri of cherry, mushroom, meat, sundried tomato, anise and dill, with accents of smoky oak. Drinks long and smooth in the mouth, although there’s a little place in the middle palate that’s hollow, and tough tannins kick in on the finish.
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Harrison Merlot - 2000
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* Expert NoteJanuary 12, 2012
A dark wine that opens with earthy aromas of wild forest berries, grilled meat, and anise and other herbs, and turns fruity and earthy in the mouth. It is very dry, with rich currant and berry flavors, and a rich overlay of oak.
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