Steve Tanzer's InternationalWine Cellar November/December 2009
93pts Ruby color. Cherry preserves, cassis, pipe tobacco and dried flowers on the nose, with a sexy note of oak spice emerging with air. Juicy and gently sweet red and dark berry flavors are complemented by notes of bitter chocolate and cherry pit, with a hint of spicy tobacco on the back end. At once deep and graceful, with strong finishing cut and a lingering note of bitter cherry. I prefer this bottling to the excellent 2005 and find it more accessible as well.
Robert Parker's The Wine Advocate 2/2010
93+ pts The 2006 Cabernet Sauvignon Estate exhibits a saturated ruby/purple color as well as more subtle smoke, graphite, damp earth, creme de cassis, and blackberry characteristics, and a youthful, full-bodied mouthfeel with impressive concentration, texture, and length. This blend of 75% Cabernet Sauvignon, 22% Merlot, and 3% Cabernet Franc from high elevation vineyards (2,000 feet) is capable for lasting two decades or more.
This iconic winery continues to offer wines with personalities and styles that set them apart (especially the estate wines) from just about anything else readers will taste from California.
Back in the 1950s and 60s our founder, Martin Ray, would always bottle his Cabernet with 100% Cabernet Sauvignon grapes. His was a philosophy bent on telling the world that “pure” (a.k.a. all Cabernet Sauvignon) was the best. While I admit that with Chardonnay and Pinot Noir this is true, nowadays I prefer to blend the Cabernet Sauvignon with Cabernet Franc and Merlot. Why? Because of the harmony and grace that results. Yes, one sacrifices the intense power of Cabernet, yet the whole experience is fuller with the sculpting of judicious blending. The Bordelaise learned this centuries ago.
2006 opened up with tremendous promise. A frigid winter, full of snow and abundant rainfall are things we mountain winemakers look for. Bud break was late and the all important fruit set was rapid and complete. As predicted, harvest was late in October with cool autumnal temperatures, allowing us to harvest with exactitude.
Youthful aromas, with primary cassis, leather, and blackberry notes, this wine offers full, buoyant flavors of red raspberry, plum and cassis. Since it is moderately structured, it should improve until 2012 and hold for decades thereafter.
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