Winery - Vineyard 7&8
* Expert NoteJanuary 12, 2012
This is a wine to age, or at least to decant. Opened young it shows a hard steely character, even a tannic toughness, that only hints at what’s to come. But older examples prove its ageability. This is a Grand Cru Chablis-style Chardonnay of enormous depth and vast potential. Open through 2010, and don’t serve it too cold.
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* Expert NoteJanuary 12, 2012
A lovely Cabernet Sauvignon that shows its fine mountain pedigree. Accessible now, with decanting, for the upfront blackberry, black currant, plum, sweet cedar and mineral flavors that feel so rich and balanced and drily tannic. Should develop well over the next 6-8 years.
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* Expert NoteJanuary 12, 2012
It would be a pity to open this wine anytime before, say, 2010, because it needs age. Now, and for a while, it will taste closed and tannic and raw. But such are the tannins and acids and overall balance, and the core of blackberries and cherries is so rich, that it should effortlessly negotiate the next decade.
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* Expert NoteJanuary 12, 2012
The winery has been doing a great job with their Chard lately. It’s a mountain wine and shows typical concentration, with very pure, ripe flavors of peaches, pears and pineapples. It’s right up there at the threshold of too oaky and sweet, though it stops just short.
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* Expert NoteJanuary 12, 2012
Spring Mountain Cabs typically are hard in youth but not this one, to which all the techniques of early drinkability seem to have been applied. The tannins are here, bigtime, but so finely grained you can drink the wine tonight. Flavorwise, there’s nothing unusual about the ripe cassis and oak flavors; what’s distinctive about this Cab is its dignified balance and finesse. Drink now through 2014.
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* Expert NoteJanuary 12, 2012
This 100% mountain Cab is very, very tannic. Ripe blackberry fruit begins to flatter, and then those tannins rush up like linebackers and shut everything down. This suggests aging. Balanced and dry, it should begin to come into its own by 2008 and develop for many years.
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* Expert NoteJanuary 12, 2012
Bring this bottle straight to the cellar. Don’t even think about opening it before, say, 2013. All you’ll get is a mouthful of hard, sandpapery tannins. But it’s a very deeply flavored Cabernet, packed with massive blackberry, black currant, plum and cedar flavors, and there’s a granitic minerality that must come from the soil. Very finely crafted.
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* Expert NoteJanuary 12, 2012
Lots of chocolate, oak and blackberry-infused flavor in this dry, tannic young wine. It sure is tight, almost rude in its immaturity, with an astringency that makes the palate pucker. But it’s so deep and dense, so packed with intensity, you just know it will come around in the cellar. 2013–2019.
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* Expert NoteJanuary 12, 2012
This is a tightly wound Chardonnay, crisp and steely. It’s also oaky. The underlying flavors are of citrus and tropical fruits, buttered toast and vanilla, with a touch of metallic stone. Calls to mind the 2006. Give it a breath of air before serving to soften it, and don’t drink it too cold.
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* Expert NoteJanuary 12, 2012
This Chard’s acid-laden minerality dominates, tasting of cold metal and wet flint, with undertones of pineapple liqueur, and the finish is dry and oaky. Elegant, it’s a Chard to drink with buttery lobster. Should develop interestingly, over the next 8 years.
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