2005: Deep, bright ruby-red. Highly complex aromas of raspberry, blackberry, boysenberry, mocha, minerals, tobacco and sexy, smoky oak. Broad and dense but airy, with lovely mineral lift ot the berry and chocolate flavors. This rather powerful and highly promising wine finishes with serious, chewy tannins and excellent length. Winemaker Gary Brookman noted that the team here dropped crop three times but still brought in 13 tons of fruit for 3 acres; the previous high had been just over 8! Brookman believes that 2005 combines the richness and opulence of vintages like 2004 and 2002 with the classic character and backbone of 2003 and 2001. 91-94 points, Stephen Tanzer.

2006: Good ruby-red. Aromas of blackcurrant. Licorice, flowers and sexy, spicy oak. Sweet but youthfull tight today, with distinctly brisk character to its flavors of currant, dark cheery, flowers and mint. Today the spicy oak element id obvious, but this firmly structured wine boasts liberally depth of fruit and excellent length. The pH here is around 3.65, or roughly the same as that of the 2005, noted winemaker gary Brookman, who added that the 2006 season brought roughly similar growing conditions as 2005 and 2007, with no burst of heat in September. 91-93 points, Stephen Tanzer.

2007: Pure creme de cassis, black cherry, wood spice, crushed rock, and subtle oak characteristics are present in this dark ruby/purple colored 2007. This is another 2007 that shows abundant minerality, something I have detected in many Napa 2007 Cabernet Sauvignons. This youthful effort will benefit from 3-5 years of cellaring and should evolve for 25+ years. rated 92+ by Robert Parker.