Winery - Midsummer Cellars
* Expert NoteJanuary 12, 2012
This is so delicious and classic, it’s totally enjoyable now, but it has the structural balance to age for quite a while. It impresses for the complex blackberry, currant and cedar flavors and for the quality of the tannins, which are dramatically rich and ripe. Best now and for at least 10 years.
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* Expert NoteJanuary 12, 2012
Very tough in tannins now, and bone dry, but it’s not showing the richness you want for it to survive time in the cellar. Some modest blackberry flavors, which turn into black currants and cocoa toward the finish, relieve the austerity. But it doesn’t seem likely to improve.
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* Expert NoteJanuary 12, 2012
A clumsy wine. While there’s some good blackberry fruit, the mouthfeel is sharp and edgy, suggesting green stems and pips resulting in hard tannins. Doesn’t seem likely to age out.
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* Expert NoteJanuary 12, 2012
Weedy and acidic, this Cabernet has very modest flavors of blackberries and currants. The sharpness will not go away with aging. It’s an okay wine, but badly in need of greater richness.
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* Expert NoteJanuary 12, 2012
Here’s a lovely, dry Napa Cab, less flashy and more tannic than some others, but perhaps more balanced and ageworthy. It has equal shares of blackberry and cherry fruit, with earthy, tobacco and coffee notes. New, sweet oak imparts extra richness. Should improve for the next six years or so.
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* Expert NoteJanuary 12, 2012
A gorgeously salmon-colored rosé made predominantly from Grenache (62%) co-fermented dry with Viognier (58%) out of Yolo County. The wine has a delicately pretty nose of peach and a light-medium body despite its 14.8% alcohol, though the finish falls off fast.
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* Expert NoteJanuary 12, 2012
Firm mountain tannins mark this dry, concentrated young Cab. It shows opulent flavors of cassis and cedar, with spice and herb notes of sage, anise and pepper. Drink now through 2012.
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* Expert NoteJanuary 12, 2012
Very ripe and extracted, this Cab has blackberry and currant flavors that veer into raisins. It’s bone-dry and tannic, with some dessicated fruit bitterness in the finish. Could mellow with a few years in the bottle.
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* Expert NoteJanuary 12, 2012
Very dry and tannic in youth, this single-vineyard Zin is somewhat astringent. If you drink it now, decant. Better yet, cellar until after 2009, when it will begin to soften, and the black currant, mocha and spice flavors will be more accessible.
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* Expert NoteJanuary 12, 2012
You’ll want to cellar this young Cab because presently it’s too tannic and closed in for pleasure. Yet it has the stuffing to age. There’s a big core of black currant fruit, and the wine’s balance should allow it to effortlessly come together by 2010.
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