Winery - Slaughterhouse Cellars
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* Expert NoteJanuary 12, 2012
Beautiful Cab, although it’s young and needs time to blossom. It has a chewy mouthfeel, with significant tannins that frame ripe berry-cherry fruit. Polished and refined, this Cab should open gracefully over the next 15 years.
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* Expert NoteJanuary 12, 2012
You’ll want to give this 100% Cab a few years in the cellar. It’s a bit too dry and hard in tannins now, which masks the sour red cherry, currant and mocha flavors. Should blossom around 2011.
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* Expert NoteJanuary 12, 2012
Tasted in Feb., 2009, this Cab still showed a lot of fresh, piquant primary fruit character. The jammy cherries and blackberries are brightened with crisp, citrusy acidity. Clean and balanced, but a bit rude now. Needs a couple years to knit together.
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* Expert NoteJanuary 12, 2012
There’s lots of new French oak on this Cabernet, but the underlying wine is powerful enough to take it. Shows rich, gentle tannins and fine acidity framing complex, flavorful cherry, blackberry and raspberry fruit. The near-perfect balance suggests cellaring for a decade or longer, although the wine is pretty enough to drink now.
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* Expert NoteJanuary 12, 2012
Starts off with a big waft of new oak and mint, then opens to reveal fruitier notes of cherries and sweet herbs. The tannins are pure Rutherford, sweet, firm, complex and dusty. A little hard now, but should soften and sweeten by 2008.
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* Expert NoteJanuary 12, 2012
New smoky oak stars in this flashy young Cab. With 70% new French oak and 21 months of barrel aging, maybe there’s a bit too much vanilla caramel, but it marries well with the enormously rich, ripe cherry-cassis fruit flavors.
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