August 6, 2023 - Nice, perfectly aged wine in my cellar since release. Fully integrated oak, fragrant nose with leather a hint of menthol and plenty of red and black fruit. Soft and unctuous, great with wood fire grilled steaks. Fairly long and complex but not quite a fair comparison to the 2001 Cerretalto Brunello poured at the same time.
January 21, 2023 - On initial PnP, big bodied, dark fruits, but somewhat sour, drying mid-palate and finish. Red berry nose, with leather, tobacco, and some green elements. Let's see what happens after 2 hours slo ox in bottle.
After two hours, classic mature high end Cal cab. Terrific.
May 15, 2020 - This bottle has been stored in my cellar since I purchased it upon release. Contrary to other CellarTracker comments on the wine, this pristine bottle showed no evidence of decline.
August 7, 2016 - Drink up, fruit is on the way out
June 25, 2016 - Is probably in its last couple of good years. Some pleasant dried fruit flavors, along with a cola-like note that I find common among aged Napa Cabs, and hints of tobacco and smoke. Drink asap if you have any left.
September 10, 2015 - Second one that was bad, one left
January 23, 2015 - Mid part of the cork was dried out and brittle, falling apart on opening. Decanted for about two hours. At first there was not much of anything. No aromas, rather uninspired taste. Not bad, just nothing noteworthy. This really needed time. After forgetting about it for most of the night we came back to it. Made a huge difference. Developed into a thick, syrupy cab. Luscious red licorice, velvety mouthfeel. Cedar. Long, deep finish. Worth the wait.
July 26, 2014 - Good deep color, good flavor, fresh on the palate. Just what we wanted for a quiet Sat night.
March 28, 2014 - Do not aerate, or you'll miss some of the fireworks (but be sure to decant, there's loads of sediment, then return to bottle). Still medium ruby at the core, but bricked all the way to the rim; this is ready. The first aromas took me back to the tasting room where I fell in love with Stacy Clark's wines - powerful cassis, beetroot, plum sauce and even some sweet hoisin and pipe tobacco. Serious weight upon entry, but also substantial acids to wash it away and keep it clean. Tannins are sweet, firm, and slightly chalky; this has structure, some breadth. In top form right now, having just entered its preferred window, though clearly it will hold for another decade and beyond. Mostly secondary - light tertiary at this stage. EtOH (14,3%) fully integrated, long finish. recommended
Audoze 1 hour, decant for sediment and return to bottle; served non-blind 6 hours later.
December 24, 2013 - This was a stellar wine. Minor amount of sediment. Color a bit brown, otherwise score would be even better.