Winery - St. Clement
* Expert NoteJanuary 12, 2012
Buttery but earthy, even a bit musty. A slight chlorine-like whiff lessens with breathing. Crisp, tangy and spicy, with lively apple fruit, but the high acidity bites a bit at the tail end. Good elements but does not cohere.
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* Expert NoteJanuary 12, 2012
Continues a string of successful bottlings of this Cabernet. The flavors are strong but subtle, suggesting blackberries and black currants, with earthier notes of dark chocolate and roasted almonds. Very good, but also pretty tannic. You’ll want to cellar this for 5–6 years to let it mellow.
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* Expert NoteJanuary 12, 2012
Another opulent, fat Chard, dripping with oak. Aromas of hazelnut, butterscotch, smoky vanilla, intensely ripe peaches and pears, and even crème brûlée, precede equally rich flavors. The texture is creamy and custardy, and the finish is long, spicy and honeyed.
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* Expert NoteJanuary 12, 2012
Here's a fruity wine, with blackberry, white-chocolate, herbaceous, green olive notes. Moderate oak treatment adds the usual woody complexities. The flavors are bold and ripe. Most notable is the ultrarich, creamy texture leading to a clean, ripe finish.
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* Expert NoteJanuary 12, 2012
HereÕs a typical village-style Sauvignon from Napa. The fruity flavors range from lemons to ripe summer peaches, and thereÕs a trace of sweetness to boost the crisp acids. The wine is simple and very easy to drink with fruits or barbecue.
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* Expert NoteJanuary 12, 2012
A very pretty wine, with near- perfect balance and that elusive quality of elegance. Definitely comes down onthe herbal side, with pronounced flavors of green olives. Oak provides some sweetness and spice, but it’s a bone-dry wine, with dusty tannins. Demands rich foods.
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* Expert NoteJanuary 12, 2012
What’s odd about this wine is how tough and tannic it is for the vintage, when so many wineries made supple, approachable wines. Possibly the grapes were picked too early, in fear of rain. Framed in considerable oak, with a chewy core of blackberries, it’s a cellar candidate. Give it a good seven years to soften and sweeten.
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* Expert NoteJanuary 12, 2012
Firm and polished, an elegant Cab with pretty flavors of blackberries, currants, dried herbs and dark chocolate, with hints of menthol and an oaky overlay. The fruit turns a bit thin on the finish, and picks up some astringent tannins.
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* Expert NoteJanuary 12, 2012
An astonishingly good Merlot that reeks with distinction and class. Fully ripened blackberry fruit is nuanced with tobacco, sage and smoke. The mouthfeel is out of this world. It’s liquid velvet, full of subtle but powerful flavors, dry and rich, that linger into a long, complex finish.
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* Expert NoteJanuary 12, 2012
Textbook all the way. Well-ripened apples, pears and peaches, crisp, citrusy acids, and oaky wood are what you get in this clean, well-made wine. The texture is rich and creamy.
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