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As I reported last year, the 1993 Cabernet Sauvignon Eisele Vineyard is a spectacular wine from a vintage that has consistently received unfavorable press (particularly from the Wine Spectator). It seems to me that if the 1993 vintage were taken out of the context of the historical succession of outstanding years in the nineties, and put in the eighties, qualitatively, 1993 would tower over the likes of 1987, 1985, or 1984. The Eisele Vineyard 1993 Cabernet Sauvignon is one of the half dozen or so candidates for wine of the vintage. I have tasted it three times out of bottle, once rating it as high as 98, but never less than 96. It is a mind-boggling Cabernet Sauvignon that is remarkably well-balanced for its size and intensity. The color is an opaque purple, and the nose offers up smoky, chocolatey, blackcurrant, licorice, and mineral scents. On the palate, the wine reveals fabulous density, concentration, sweetness of fruit as well as tannin, and a 30-40 second finish. Although there is a high percentage of new oak, this wine has completely soaked it up, a testament to its extract and concentration of fruit. While the wine displays a certain precociousness, unusual for a 1993, there is plenty of tannin lurking in the finish, but it is well-concealed by the wine's exceptional richness. This beauty is destined to age effortlessly for 20-25 years.The Eisele Vineyard has always produced concentrated Cabernet Sauvignons with blackcurrant/cassis personalities intermixed with a mineral component. What the Araujos have been able to achieve is to intensify the fruit character, as well as the wine's purity and definition. That, plus high quality French oak barrels and a natural approach to winemaking has resulted in a succession of extraordinary Cabernets that began in 1991, and shows no signs of abating.Robert Parker | 96 RPRemarkably youthful and vibrant, with spicy currant, plum, black cherry and anise flavors that pick up touches of earth, mocha and cigar box. Enormous complexity, depth and range of flavors. Has hit an ideal drinking plateau now, but could well last another decade. Decant.--1993 California Cabernet retrospective. Drink now through 2012. 1,285 cases made.Wine Spectator | 94 WS

The Maya Proprietary red wine is usually a blend of 45% Cabernet Franc and 55% Cabernet Sauvignon. The 1993 Maya is awesome. The opaque purple color accompanies a bouquet of stony, jammy cassis, roasted herbs, and smoky, meaty scents that are just beginning to unfold and soar from the glass. The wine possesses unbelievable concentration, powerful tannin, and a finish that lasts for 45+ seconds. It is an extraordinarily well-endowed and well-balanced wine that requires 5-7 years of cellaring. It will age effortlessly through the first 25 years of the next century. The 1993s and 1994s are in bottle, and the 1993s, which were released several months ago, are disappearing before any bottles hit the retail shelf. Readers who could neither afford nor find the Cabernet Sauvignon or Maya Proprietary Red, will have to wait another ten months for the release of the 1994s. Production at Dalla Valle has dropped, largely because of the phylloxera damage to the vineyard, and the consequent replanting. For example, the production in 1993 was 40% less than that in 1992. The quantities of wine in 1994 will be equally small. Not until the late nineties is production expected to return to its former level.Robert Parker | 98 RPStill dark, with high-toned, rich, supple blackberry, currant and black cherry fruit, picking up pretty anise, leather and mineral flavors on the long, intense finish. Has the fruit concentration and tannic structure for further aging.--1993 California Cabernet retrospective. Drink now through 2010. 500 cases made.Wine Spectator | 93 WSToday the 1993 Maya comes across as a bit rough around the edges. The fruit struggles to emerge in a Maya that is compact and not fully expressive. Forward aromas and flavors suggest the 1993 is best enjoyed sooner rather than later. I imagine the 1993 would show better in most other settings, but here, surrounded by a bevy of epic vintages, its strengths and weaknesses are evident.Vinous Media | 92 VM

The saturated purple-colored 1996 Cabernet Sauvignon Eisele Vineyard offers an attractive nose of black fruits intermixed with toast, minerals, subtle tar, and wood smoke. Full-bodied, with impressive purity, a multi-layered mid-palate and finish, it is an expressive, pure, powerful, and large-boned wine.Robert Parker | 94 RPSmooth and polished, with detailed flavors of ripe plum, black cherry, spice and light oak, this pedigreed red turns rich and elegant, with a long, complex aftertaste. Best from 2001 through 2008. 2,305 cases made.Wine Spectator | 94 WSDeep ruby color, darker for its age than the '97. Slightly roasted aromas of black fruits, toffee, leather, tobacco, mocha and dark chocolate; exhilarating suggestion of crystallized berries. Lush and velvety in the mouth; already displays wonderful sweetness and layered texture. Very strong back end features chewy, ripe tannins. A very successful '96, showing beautifully today.Vinous Media | 93 VM

A compelling example of this noble terroir in the northeastern sector of Napa Valley, the 2001 Cabernet Sauvignon Eisele Vineyard still has a dense purple color and possesses a seamless personality with spectacular notes of licorice, incense, black raspberries, black currants, crushed rock, and spring flowers. Stunningly full-bodied, multi-layered, with great purity and expression, this fabulous wine is still youthful but very accessible, as the tannins are velvety and well-integrated. This wine will keep aging beautifully for a minimum of another quarter century. Bravo!Robert Parker | 99 RP(contains 4% cabernet franc) Ruby-red. Warm and inviting aromas of plum, mocha, tobacco, smoke and spices. Rich, silky and suave, with mellow, claret-like flavors of currant, plum, tobacco and mocha. Pure, layered and stylish wine, finishing with substantial but lush tannins and subtle persistence. One can see the hand of consulting enologist Michel Rolland in this wine.Vinous Media | 94 VMWonderful complexity, depth and finesse, with layers of mocha, espresso, currant, wild berry and vanilla bean flavors that are sharply focused, finishing with tight yet supple tannins and a long, rich aftertaste with layers of complexity. Best from 2005 through 2012. 1,600 cases made. Wine Spectator | 92 WS

The 2002 Cabernet Sauvignon Kayli Morgan Vineyard is medium to deep garnet colored with Black Forest cake, plums preserves and crème de cassis bursting forth from the glass with hints of blueberry compote, hoisin, espresso and star anise with wafts of potpourri and oolong tea. The palate is full-bodied, rich and beautifully plush, with tons of spicy fireworks lifting the sexy black fruit, finishing with amazing length and depth.Robert Parker Wine Advocate | 100 RP(15.9% alcohol): Bright red-ruby. Very ripe aromas of chocolate, saddle leather, cigar tobacco, earth, truffle and tomato. Fat and warm but with a solid mineral underpinning to the flavors of plum, mocha and spices. Large-scaled, plush and seamless but not heavy, this deep wine finishes with substantial dusty tannins. For all its ripeness, there’s sound acidity here. Still, this huge wine would be best paired with winter fare. The brooding finish features lingering notes of cherry and cooked meat and building tannins.Vinous Media | 94 VMA deliciously complex, enticing style, with layers of creamy currant, mocha, black cherry and blackberry fruit that glides across the palate. Deeply concentrated, it finishes with a wonderful aftertaste that pulls all the flavors together in a neatly tied package. Drink now through 2012. Tasted twice, with consistent notes. 1,100 cases made.Wine Spectator | 94 WS

From a spectacular, gently sloping vineyard across from Freemark Abbey on Route 29, the 2004 Cabernet Sauvignon Tychson Hill Vineyard is 100% Cabernet Sauvignon. It has a first-growth Pauillac-like feel, with creme de cassis, licorice, cedarwood and Christmas fruitcake. A floral note also makes an appearance in this dense, purple-colored wine with full-bodied opulence, sweet tannin, and a terrific personality. This is approaching maturity and should continue to drink well for another 10-15 years.This spectacularly beautiful estate high on Pritchard Hill with magnificent views in just about every direction has been on a qualitative tear for many years. From their humble beginnings at the co-op Napa Wine Company (their first releases were in the early 1990s), to the construction of their winery and estate vineyard, quality has soared.Robert Parker | 96 RP(15.6% alcohol): Bright, dark red. Lovely complex, subtle perfume of black raspberry, mulberry, currant, nutty oak and sexy brown spices. Wonderfully pliant and fresh in the mouth, showing some very ripe qualities but also outstanding detail and finesse to its flavors of black raspberry and deep wet-stone minerality. Offers compelling sweetness while retaining a firm shape, finishing long and aromatic, with very suave, harmonious tannins. I found this wine a bit liqueur-like upon release but today it's a knockout.Vinous Media | 96 VMMassive, yet smooth and polished, with a subdued offering of ripe plum, floral and black cherry fruit that slowly builds in intensity and depth. Gains momentum on the finish, where the tannins are ripe and the flavors are tapered. Best from 2009 through 2020. 168 cases made.Wine Spectator | 95 WS

The same could be said for the 2004 IX Estate Proprietary Red, a blend of 59% Cabernet Sauvignon, 22% Merlot, 13% Cabernet Franc and the rest Petit Verdot. Deep purple to the rim with sweet blackberry, creosote, camphor, forest floor and fruitcake notes, sweet tannin and a layered mouthfeel, this wine builds incrementally offering up power, but also elegance. It is a spectacular wine from a great site. Drink it over the next 10-15 years.Robert Parker | 97 RP(15.6% alcohol): Good deep red. Rather exotic nose combines scents of hard candy, wild sage, iron, burning embers, cayenne and tangerine; more red than black in character.Lush, seamless and sweet in the mouth but not as deep as the Cariad. Finishes broad and a bit soft, with substantial dusty tannins.Vinous Media | 93 VMRich and tightly focused, with a pure beam of spicy cherry, sweet wild berry and plum-laced fruit that’s supported by firm, structured tannins. Closed in on the finish, with fresh earth, dill and sage notes. Best from 2009 through 2017. 1,258 cases made.Wine Spectator | 93 WS

Another extraordinary wine is the 2005 Cabernet Sauvignon Ark Vineyard from Howell Mountain. Woodbridge has always been extraordinarily high on this vineyard. The 2005 Ark, which The Wine Advocate also presented in London at our Master Class (and it blew many a British taster away) is incredibly youthful and tastes more like it’s two to three years old rather than ten. It has an extraordinary nose of blueberry, mulberry and blackberry fruit mixed with acacia floral notes, lead pencil shavings (seen to be often a characteristic of Howell Mountain Cabernet Sauvignons) and a full-bodied, multilayered mouthfeel with no sense of heaviness. The fresh acids, the ripe, well-integrated tannin, and stunning concentration are just magnificent. The scary thing about the 2005 Ark Vineyard is that it tastes as if it still has a ways to go – and could even get better! Drink it over the next 20-25 years.Robert Parker | 100 RP(bottled in January; 15.2% alcohol) Bright, full ruby. Enticing aromas of black raspberry, licorice and melted chocolate. Sweet, lush and superripe; in fact, this is downright massive, with an almost porty, lower-toned quality perked up by complex mineral and red licorice elements. Wonderfully fat, sweet wine with extravagant chocolate, mocha and nutty oak tones. Finishes with rich, broad tannins and a wave of chocolatey dark fruits. This is the first release from Jayson Woodbridge's home vineyard, which features nine separate blocks of vines and six clones, and which was picked in multiple passes and fermented in 500-liter puncheons.Vinous Media | 93 VMGraceful, ripe and fleshy, with supple plum, blackberry, black cherry and wild berry fruit that reminds me of a berry pie. Unfolds to reveal subtle spicy, cedary oak flavors, and the finish is long and luxurious, with layers of berry flavors. Best from 2010 through 2017. 700 cases made.Wine Spectator | 93 WS

The blend that Colgin fashions from three vineyards owned by David Abreu (Madrona, Thorevilos and Howell Mountain) is called Cariad. The 2005 Proprietary Red Cariad consists of 55% Cabernet Sauvignon, 25% Merlot, 11% Cabernet Franc and 9% Petit Verdot. Offering up spring flowers and garden aromas, sweet blueberry and black raspberry fruit, a touch of charcoal embers, graphite and background toast, it is fleshy and full-bodied, and again, meriting a three-digit score. This is absolutely remarkable wine. As it sat in the glass, it developed some rather compelling chocolaty, licorice undertones. This is a great classic to drink over the next 20-25 years. By the way, for those interested, the cooperage generally chosen is dominated by Taransaud barrels, but there are at least four different coopers.Robert Parker | 100 RPThe Cariad is the most severe of the 2005s. Early signs of aromatic development are just starting to appear, but the 2005 remains quite backward, dense and brooding. There is an element of explosive energy in the 2005 that I find especially appealing. Hints of rose petal, mint, cherries, smoke and white pepper gradually unfurl in the glass, but 2005 still hasn't hit its stride.Vinous Media | 97 VMCariad is an interesting Bordeaux blend, the '05 consisting of Cab Sauvignon, Merlot, Cab Franc and Petit Verdot. It feels a little tentative now, as if the components are still learning how to mesh. There's a shy, tannic quality to the cherry, currant, chocolate and plum flavors, and a glyceriney mouthfeel that makes the wine slippery smooth. Give it a few years of cellaring, and it should perform well through 2017, at least.Wine Enthusiast | 95 WEThis is juicy, rich, and round. Aromas of sweet tobacco and cigar box. Full bodied, with notes of chocolate and a decadent mouthfeel. I love the depth and richness to this, very subtle and fascinating with so much going on.James Suckling | 94 JSRipe and intense, with firm, minerally tannins that have a dry, dusty edge wrapped about the earthy dried currant and black cherry fruit that's deep and concentrated, ending with a long, persistent finish. Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. Best from 2010 through 2017. 900 cases made.Wine Spectator | 94 WS

Colgin’s 2005 Cabernet Sauvignon Tychson Hill is ripe, exotic and flashy, yet also remarkably fresh. A wine of intensity and pure Napa Valley voluptuousness, the 2005 hits all the right notes. Mocha, chocolate, dark cherry fruit and licorice are pushed forward in this sexy, racy, Tychson Hill. The 2005 is a real showstopper. Drink it over the next decade.Vinous Media | 97 VMThe 2005 Cabernet Sauvignon Tychson Hill Vineyard is fresh and vibrant, with great fragrance (blueberry, black and red currants, licorice and graphite, as well as floral notes). It is stunningly fruity and full-bodied, with remarkable purity and texture, and combined with the gorgeous fragrance, fabulously concentrated with a nearly perfectly balanced mouthfeel and finish. This amazing wine should continue to develop for another 25 or more years.Robert Parker | 96 RPThe price hasn’t been set yet on this wine, which will be released in November, but the ’04 was $275. This 100% Cabernet is stunning, a quintessential hillside Cab that’s powerful and compelling in blackberries, red and black currants, cola, spices and cedar. It feels ultra-refined in the mouth, with slightly tough tannins and a trace of acidity giving a sturdy structure. Decant this great wine if you open it now, and it should evolve for a good 15 years in the cellar.Wine Enthusiast | 95 WEA very ripe nose of chocolate, berries, and plum. Full bodied and round, with a velvety and beautiful mouth-feel. Interesting notes of crushed rock, iron, and terracota. No need to wait on this. Pull the cork.James Suckling | 93 JS

The 2005 Cabernet Sauvignon Herb Lamb is absolutely fabulous. Sweet, powerful and just beginning to show the early signs of maturity, the 2005 is super-expressive. Smoke, licorice, tobacco, graphite and a host of savory notes meld together in a sumptuous, textured Cabernet Sauvignon long on power and class. The 2005 is in a great place today.Vinous Media | 98 VMShows amazing purity of fruit, focus, balance and depth, with tiers of spicy currant, anise, hazelnut, mineral and melted licorice, combining power with finesse and grace with intensity. Ends with a long, lingering finish that keeps repeating the core flavor themes. Best from 2010 through 2019. 110 cases made.Wine Spectator | 97 WSThe 2005 Cabernet Sauvignon Herb Lamb Vineyard is a vineyard that Ann Colgin and her winemaking team made famous. The primary reason whay Colgin’s wines from this source show better than other wines that have emerged from the Herb Lamb Vineyard is because Colgin got the top 14 rows, the sweet spot in the entire parcel. Dense ruby/purple, with notes of graphite, a touch of bay leaf and lavender, the 2005 is spicy, cedary, much more evolved than the Dixon Hill, full-bodied with decent acidity, and very ripe blackcurrant fruit infused with a touch of unsmoked cigar tobacco. This is a beauty and best drunk over the next 5-7 years.Robert Parker | 94 RPThe price has not been set yet on this wine, which will be released in November 2008, but the 2004 was $275. The wine is big and fleshy, almost meaty in its youth. Aromas and flavors of black currants, licorice, Bay laurel, dark unsweetened chocolate and new smoky oak change and grow more complex by the second, as the wine airs in the glass. Notable in the mouth for the tannins, firm and grippy but sweet and refined. The slight astringency suggests ageability. This 100% Cabernet Sauvignon will hit its stride between 2011 and 2020. Decant if you drink it sooner.Wine Enthusiast | 94 WEThis smells as the name suggests, herbs and lamb. Nice notes of rosemary, sweet tobacco, plums, and chocolate mints. This is an old style Napa Cab. Full bodied, but very reserved and fine. Very caressing palate, no need to wait on this but will only get better the longer you wait. This shows the cool growing season more than the other 2005s.James Suckling | 92 JS

There are 6,500 cases of the superb 2006 Dominus (91% Cabernet Sauvignon, 6% Cabernet Franc, and 3% Petit Verdot). Its dark plum/purple color is accompanied by aromas and flavors of truffles, forest floor, black cherries, black currants, and Asian spices. One of the finest wines of the vintage, it is complete, full-bodied, and seamlessly built with beautiful ripe tannins, low acidity, and a luscious, layered mouthfeel. The aromatics are even more evolved and complex than the 2005’s. The 2006 should drink well for 20-25 years.Christian Moueix, Dominus’ owner, has purchased the 35-acre Swanson Vineyard, which is situated between the well-known California bistros, Brix and Mustard’s. I suspect that will result in a third label from Dominus. At present, the production from these large holdings in Yountville is approximately 10,000-12,000 cases, with the second wine, Napanook, representing 3,500-4,000 cases, depending on the vintage. It is ironic that Christian Moueix, the great Merlot specialist at his flagship chateaux in Pomerol, especially Petrus, prefers the other Bordeaux varietals at his Napa property. Interestingly, when I visit Dominus, they always open a fresh bottle and serve it alongside a bottle that has been decanted for 24 hours. On each occasion, the more complex, open wine is the one that has had 24 hours of aeration, something buyers of this wine should take into consideration. These are the two strongest back to back vintages for Dominus since 1990-1991 and 2001-2002.Robert Parker | 96 RPStarting to take on the tertiary character of ripe fruit and savory components with dusty tannins. Full and round with a lovely texture and a light salty, meaty and tobacco character. Forest floor. Sweet and sour. Just opening.James Suckling | 96 JSBright red-ruby. Lovely floral lift contributes precision to the aromas of raspberry, rose petal and licorice. Sweet, high-pitched and sharply delineated; velvety but not thick. There’s a juicy quality to the ripe red fruit, mineral and graphite flavors, not to mention a firm underlying spine, that promises a long and positive evolution in bottle. Quite young but not austere, finishing with building tannins and lovely lift. The lingering perfume of red fruits, pepper, flowers and licorice is unusually complex. A really superb 2006, seemingly every bit as good as the sensational 2005.Vinous Media | 94+ VMUnless you knew that this was Dominus and had tasted older vintages, you might not be impressed. In its youth the wine is tannic and dry and linear. However, it is Dominus and it does need cellaring. Right now it shows blackberry, black currant, cedar and baker’s chocolate flavors. Will slowly open and reach maturity after 2011, and could easily develop for far longer.Wine Enthusiast | 93 WEYouthfully floral and tight, this vintage of Dominus is a big wine that holds all of its weight behind a powerful structure. And it’s the power of that structure that is front and center-red apple-skin acidity and walnut-skin tannin-needing a ribeye with plenty of fat to bring the fruit out of its cage. Stay with it and the wine’s earthiness begins to meld with the blueberry and chocolate richness. But it’s all completely primary. Put this away for ten years, and drink the Napanook while it matures.Wine & Spirits | 93 W&S

From the Pritchard Hill Vineyard, the 2006 IX Proprietary Red Estate is a blend of 66% Cabernet Sauvignon, 21% Merlot, 8% Cabernet Franc, and 5% Petit Verdot. The good news is that there are 1,500 cases of this cuvee. It, too, reveals the noble sweetness of tannin, the extraordinary rich, intense mouthfeel, and sumptuous aromas of flowers, burning embers, blackberries, blueberries, spice box, and cedar. With extraordinary intensity, beautiful purity, a texture and flavors that build incrementally on the palate, and a significantly long finish, this is a perfect wine.Robert Parker | 100 RPA stunning effort that offers a rich, full-bodied, layered band of ripe currant and green and black olive, with hints of herb and spice. Expands into a long, deep, penetrating finish, echoing chocolate brownie. Best from 2010 through 2018. 1,500 cases made.Wine Spectator | 97 WSWhat a nose on this wine, almost makes drinking it unnecessary. Layers of lead pencil, blackberries, licorice, asphalt, roses, and so much more. Full bodied and tight, with so much to give still. The best is yet to come for this wine. Keep your hands off of this until 2015. 15+25+24+33. Find the wineJames Suckling | 97 JSThe 2006 IX Estate prances out of the glass with showy notes of blueberry preserves, creme de cassis, prunes, and star anise, leading to suggestions of dried Provence leaves, tobacco leaf, and new leather with a touch of crushed rocks. The full-bodied palate is brimming with energy and loads of savory/earthy nuances, supported by chewy tannins and just enough freshness, finishing on a lingering meaty note. This is ready to drink.The Wine Independent | 97 TWI(66% cabernet sauvignon, 21% merlot, 8% cab franc and 5% petit verdot) Bright ruby-red. Exhilarating nose of wild berries, wild sage, bay laurel and flowers. Wonderfully dense and sweet, but with an extraordinary light touch to the black fruit, floral and spice flavors. A terrific core of ripe acidity gives the wine outstanding inner-mouth lift and extends the finish, which builds inexorably. The tannins are firm but fine-grained. The best vintage to date for the winery’s estate vineyard overlooking Lake Hennessey, which was planted in 2000. In fact, this is extraordinary for five-year-old vines.Vinous Media | 95 VMFrom the estate, in the Pritchard Hill area of St. Helena which is worthy of its own appellation, comes this densely structured, impressive but young wine. It’s massive in fruity extract and new oak, flooding the mouth with soft, ultrarich flavors of blackberries and dark chocolate and a leathery, peppery, grilled meat quality. This is the kind of wine even a non-red wine drinker will be dazzled by, and connoisseurs will appreciate its power and finesse. Ready now for sheer opulence, and should develop through 2012, at least.Wine Enthusiast | 94 WEAt this time, Colgin was still ageing its wines in entirely new oak, and it certainly shows on the nose and palate of this wine. The attack is sleek, and the tannins have integrated with time, but there’s a slight lack of depth and complexity here. The finish is long but strongly marked by the oak.Decanter Magazine | 93 DEC

A profound wine from a superb Napa vintage for Bordeaux varietals, the 2007’s nose may cause one to overdose on blue, black and red berry fruit. The extraordinary intensity, purity and depth in this rich, flamboyant, exuberant wine are mindboggling. This bigger-than-life Cabernet Sauvignon appears set for 20-30 years of aging. It can be drunk now, but because of its sweet, velvety tannins, it will still be offering sensational drinking in 2040.Robert Parker | 100 RPFull ruby-red. Multifaceted aromas of currant, iron, licorice, tobacco, dried herbs and minerals. The youthful palate boasts outstanding depth and clarity of dark fruit flavors, offering an uncanny combination of powerful structure and finesse. Explosive on the back end, finishing with outstanding palate-saturating breadth and extremely fine-grained tannins. I could see this wine enjoying 25 years of development in bottle, but it should really be forgotten for at least the next 5 or 6. Owner/winemaker Jayson Woodbridge told me this is the best wine he has made to date.Vinous Media | 96 VMRobust, intense and fleshy, offering a full-bodied mix of ripe cherry, plum, wild berry and raspberry fruit that’s pure, rich and layered. Full-bodied, elegant and refined, ending with a subtle medley of ripe berry flavors. Best from 2012 through 2020. 600 cases made.Wine Spectator | 92 WS

The staggeringly rich, complex, harmonious, impeccably well-balanced 2007 IX Proprietary Red Estate (1,400 case produced) exhibits aromas of spring flowers, cedarwood, Asian spices, licorice, blueberries, and blackberries. A distinct liqueur of minerals buttresses the full-bodied, massive concentration, giving an overall impression of elegance, purity, and harmony. This is another seamless tour de force in winemaking. It should drink well for 25 or more years.Robert Parker | 100 RPAbsolute pure perfection in wine, the 2007 IX Estate checks in as a blend of 69% Cabernet Sauvignon, 22% Merlot, and the balance Cabernet Franc and Petit Verdot, which at that time came from 7-year-old vines. Reminding me of a great Saint-Emilion (despite being Cabernet Sauvignon-dominated), it has a gorgeous perfume of red and black fruits, white truffle, tobacco, and spiced meats, even with a kiss of iron in the background. Full-bodied, powerful, and concentrated, it has perfect tannins, flawless balance, and a great finish. It’s drinking at point today but has another two decades, although why wait?Jeb Dunnuck | 100 JDThe 2007 IX Estate needs a little shaking to wake up notes of blackcurrant jelly, redcurrant preserves, blueberry compote, and Christmas cake, giving way to an undercurrent of Chinese five spice, iron ore, rose oil, and forest floor. The full-bodied palate has a rock-solid frame of firm, grainy tannins and plenty of freshness to support the taut, muscular black fruits, slowly delivering loads of exotic spice and mineral accents to the mid-palate, finishing long and savory.The Wine Independent | 100 TWIGoing up through the gears, we reach the fabulous Colgin’s 2007 IX Estate. Fresh, vibrant, exquisitely defined, and almost pixelated on the nose, with just a hint of peppermint lurking in the background. The palate has real weight and heft, yet it is wrapped up in a lattice of filigree tannins and exudes precision and tension on the finish. I can be critical of California Cabernet blends sometimes; however, this is up there with Bordeaux First Growths.Vinous Media | 97 VMClassy, intense and vibrant, full-bodied and layered, with wonderful balance, this red delivers vivid blackberry, wild berry, mineral, anise and dusty, cedary oak flavors that are trim and focused, yet expansive, as they unfold. Ends with a long, detailed finish. Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. Best from 2011 through 2021. 1,500 cases made.Wine Spectator | 97 WSBeautiful aromas of flowers, currants, violets, and mint. The palate is incredibly elegant, full bodied, polished tannins, and beautiful fruit. A nice finish of minerals, slate, and sandalwood. This is very reserved right now, Don’t touch this for another six years at least. 15+25+23+34. Find this wineJames Suckling | 97 JS

Potentially a candidate for perfection, the 2007 Cabernet Sauvignon is the finest Bryant Family wine since the aforementioned 1997. Striking aromas and flavors of blackberries, blueberries, flowers, smoke, truffles, and sweet berries lead to a wine with profound concentration, a silky, layered mouthfeel, perfect integration of tannin and wood, and remarkable depth, intensity, and balance. The finish lasts nearly a minute. This stunning Cabernet should age nicely for 20-30 years.Robert Parker | 98 RPA very opulent, yet fresh nose. Perfumed with fresh mushrooms, currants, and blackberries. Full bodied with an amazing density of fruit, and ripe velvety tannins. So big and compacted, with a superb structure. Very 2006 in style but with much more intensity. The fruit amazing and intense. Leave this for another five or six years. 900 cases. Pull the cork after 2016. 15+25+24+34. Find the wineJames Suckling | 98 JSAt points rustic and rough-hewn, but also enormously complex and layered, with dense, elegant herb, olive, cedar, blackberry and wild berry fruit that is full-blown and tightly focused, rich and layered, gaining velocity on the finish while retaining a sense of wildness. Best from 2012 through 2024. 850 cases made.Wine Spectator | 97 WS(14.9%): Healthy ruby-red. Wild plum, dark berries, musky espresso, mocha and graphite on the varietally expressive nose. Shows wonderful mineral verve but this utterly seamless wine still conveys a musky suggestion of reduction. It’s also more red than black fruit in style and shows its site more than the vintage character. Really lovely inner-mouth aromatic perfume here. Finishes with fine-grained tannins and lovely slowly building lift. This wine blew away many of the portier, clunkier examples in my 2007 group tastings but it may need earlier drinking than some vintages of Bryant. The silky, seamless finish features a light touch and terrific spice and mocha lift.Vinous Media | 95 VM

The opaque purple-colored 2007 Cabernet Sauvignon Herb Lamb Vineyard possesses an extraordinary bouquet of crushed rocks, creme de cassis, bay leaf, and forest floor. It is an exuberant, full-bodied, pure Cabernet that should drink well for 25+ years. Given the vintage and the sweetness of the tannin, it is atypically accessible already.Robert Parker | 97 RPA gracious style, smooth and layered, full-bodied without being heavy, with a rich, elegant mix of dark berry, mocha, mineral and anise. The long, lingering finish turns delicate and spicy, with a wonderful lift. Drink now through 2020. 175 cases made.Wine Spectator | 96 WSThis nose is really something. Minerals, mint, currants, and cassis. This is intense, with a full body and a lovely caressing texture and beautiful fruit. This is friendly and very long, but could still use three years of bottle age before pulling the cork.James Suckling | 94 JSGood deep ruby. Aromas of black raspberry, licorice and menthol. Fat, sweet and lush, combining a chocolatey ripeness with a slightly medicinal quality. Finishes with a very fine dusting of tannins. I find this slightly roasted, and yet there's enough energy to maintain shape and verve. This is the final vintage for this bottling as this vineyard on phylloxera-affected AXR rootstock required replanting and the Lambs currently plan to keep all the fruit.Vinous Media | 92 VM

Deep garnet colored, the 2007 Ancient Way Vineyard Summer’s Vineyard sings of preserved plums, Christmas pudding, figs and incense with suggestions of spice cake, licorice and Morello cherries plus a waft of tobacco. Rich, spicy and full-bodied in the mouth, it offers an alluring texture of soft, rounded tannins and just enough freshness, finishing very long and with loads of savory nuances coming through.Robert Parker Wine Advocate | 94 RPInky purple. Superripe aromas of cassis, cherry preserves and dark chocolate, with complicating notes of licorice and mint. Densely packed and chewy, offering palate-coating black and blue fruit flavors that show serious depth and building sweetness. A hint of smoked meat comes up on the long, clinging finish, which is framed by broad, pliant tannins. I’m not exactly sure what I’d serve with this but it would definitely have to be part of a dead mammal and it would be roasted, braised or grilled.Vinous Media | 93 VMMeaty flavors step forward in this rich, decadent Shiraz, piling savory soy sauce and wet earth nuances around the core of dark, dense blackberry. Shows depth and power. Drink now through 2017. 500 cases made, 500 cases imported.Wine Spectator | 91 WS

The 2007 Cabernet Sauvignon Deep Time has a medium garnet color and sings of Indian spices, baked plums and crème de cassis with forest floor, black truffles and iron ore accents plus a waft of potpourri. The full-bodied palate delivers a firm yet plushly textured foundation to support the generous black and blue fruit preserves flavors with bags of earthy nuances and a very long finish. The sensuous mouthfeel on this wine, in particular, is to be commended!Robert Parker Wine Advocate | 97 RPThe 2007 Cabernet Sauvignon Deep Time is gorgeous. The personality of the vintage is very well suited to the extended time in barrel (40-50 months) Woodbridge gives this wine. All the elements are in the right place. Rich, dark and sumptuous, the 2007 is totally seamless on the palate, yet at the same time, there is more than enough support from the tannins. This is yet another compelling, totally beguiling wine from Jayson Woodbridge.Vinous Media | 96 VM

There are 550-cases of the perfect 2007 Cariad (original rating was 99), a blend of 52% Cabernet Sauvignon, 28% Merlot and the rest equal parts Cabernet Franc and Petit Verdot. One of northern California’s watershed vintages for Bordeaux varietals, according to Allison Tauziet, this wine revealed great potential from the day the first grapes were crushed. It possesses a dense purple color, massive fruit, soft but high tannin, and a structural profile somewhat similar to the 2002. There appears to be more underlying minerality in the 2007, but the sweetness of the tannin, the enormous concentration of fruit (blackberry, blueberry, cherry) intermixed with graphite, chocolate, coffee and crushed rock characteristics is striking. This is a compelling, even prodigious wine that hits all the palate’s sweet spots, possesses phenomenal upside potential, and is a modern day legend in the making. Approachable now because of its flawlessness and seamless characteristics, it should drink well for three decades or more.Robert Parker | 100 RPI am not sure what to say. This is like standing in a perfectly tended vineyard with stoney soil on a beautiful sunny day. Gorgeous nose of cardamon and cloves. Full bodied, with a breathtaking depth of fruit. The texture is perfect. The tannins are perfect. This is mind blowing wine that has left me speechless. Please don’t touch this until 2015. I am in love with this. Find the wine.James Suckling | 100 JSDense, chewy and extracted, rich and layered, with tightly wound blackberry, melted black licorice, new leather, shoe polish and herbal notes that are expansive and gain traction on the finish. Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. Best from 2012 through 2020. 550 cases made.Wine Spectator | 95 WSBright, dark red with ruby highlights. Spectacularly complex aromas of roasted plum, cassis, currant, graphite, anise, licorice and tobacco. Wonderfully sweet, youthful and lively, with perfectly integrated acidity giving the wine an enticing combination of cool and warm qualities. Finishes very young and very long, still in need of more time in bottle to unwind. This perfumed blend reminded me of a Bordeaux from the RIght Bank owing to its seductive plum, dark berry and licorice notes and sexy sweetness. But its dusty tannins are still quite firm and in need of patience.Vinous Media | 94+ VM

Medium garnet in color with a hint of purple, the 2007 Maya Proprietary Red Wine possesses the most alluring nose of blueberry compote, Black Forest cake, crème de cassis, licorice and espresso with suggestions of truffles, beef drippings, dried sage and forest floor. Powerful, rich and substantial on the palate, it explodes with profound black fruits and earthy layers with a rock-solid frame of ripe, grainy tannins and just enough freshness, finishing long.Robert Parker Wine Advocate | 97 RPThe 2007 Maya is deep garnet-brick in color. Notes of blackberry pie, creme de cassis, and black cherry preserves pop from the glass, followed by hints of cinnamon toast, red roses, and fallen leaves. The full-bodied palate is packed with bold black fruit layers, supported by plush, beautifully ripe tannins and bags of freshness, finishing long and opulent. Andy Erickson started here in January 2007 and it was also the first year of organic farming.The Wine Independent | 97 TWIWhat a difference a year makes. The 2007 Maya is a drop-dead gorgeous beauty. Sexy and racy to the core, the 2007 captures the sensuality of the year in spades. Raspberry jam, white flowers, mint and spices are nicely shaped by silky tannins. Production was tiny, at around 270 cases, partly because 2007 is the vintage in which Dalla Valle introduced their second wine, Collina Dalla Valle. It’s great to see Maya back on track after the less than stellar 2006.Vinous Media | 96 VMShows a juicy side to the loamy earth, tobacco, cedar and tar flavors. Complex and layered, if starting to show signs of age and a drying edge. The initial burst of fruit is captivating. -- Blind 1997/2007 California Cabernet retrospective (January 2017). Drink now. 300 cases made.Wine Spectator | 90 WS

Made in a more masculine style, the 2008 Dominus has all of that along with bigger body and more structure, fat, density and texture. Both are brilliant wines and they represent the finest back-to-back vintages for Dominus since 2001 and 2002 or 1990 and 1991. Both the 2007 and 2008 Dominus should drink well for 25-30 years.This estate, owned by Christian Moueix, includes the famed Napanook Vineyard that was the base of so many of the historic Inglenook Cabernet Sauvignons of the 1950s and 1960s. Interestingly, they have completely eliminated Merlot from the bottling. The 2007 Dominus is a 5,400-case blend of 94% Cabernet Sauvignon and the rest Cabernet Franc and Petit Verdot. There are 4,200 cases of the 2008 Dominus which is composed of 84% Cabernet Sauvignon, 13% Cabernet Franc and 3% Petit Verdot. Lower yields resulted in a denser, more concentrated wine. The remarkable thing about these cuvees is that they smell like a hypothetical blend of a top Napa Cabernet Sauvignon and a serious Bordeaux, possibly a cross blend of a Pomerol and Pauillac. Both wines possess silky sweet tannins, which is the big difference between Dominus post-1990 and the first seven vintages, where the tannin content was relatively high. About 40% new oak is used in their upbringing.P.S. In a couple of years, readers should be on the look-out for a new estate wine from Christian Moueix. One mile north of the Napanook Vineyard, Moueix has purchased a 36-acre, already planted parcel known as the Schmidt Ranch. I tasted some of the 2009 barrel samples and this appears to be another promising venture with a completely different personality a more obviously Napa Valley/Cabernet Sauvignon, ripe style of wine than the more elegant, complex Dominus. I’m not sure what the name will be, but it will definitely not be called the Schmidt Ranch.Robert Parker | 99 RPNow 30 years old, this venture is a Californian classic. But the real success is how Christian Moueix, proprietor of Pétrus, so fine-tuned his approach with Cabernet while turning his back on Merlot. The 2008 is 83% Cabernet Sauvignon, 13% Cabernet Franc and 4% Petit Verdot. While oak may be Napa’s mainstay, Dominus sees just 40% new barrels, leaving its fate more to a relentless focus on sorting and the Napanook vineyard’s sublime soils. A sweet floral edge enlivens creamy blackberry, sandalwood and gravelly mineral, with wellrobed tannins that only appear at the finish. For all the flesh, this has long-lived savoury nuance. Drinking Window 2013 - 2028Decanter | 97 DECThis is very pure fruit for Dominus. This will be interesting to see how it develops in the future. 2008 was a very small crop. Very perfumed and beautiful, with currants, flowers, and notes of mint. Full-bodied, with round velvety tannins that lead up to a chocolate and ripe berry finish. This is showing great fruit, and a great finish. Structurally this is like a 2005 La Mission. Best after 2014.James Suckling | 95 JSVery Bordeaux-like in its makeup and structure, this firm wine offers good acidity and tight tannins, delivering complex flavors of loamy earth, vivid dried currant and berry, with anise and mineral notes sprinkled in. My favorite young Dominus of late. Cabernet Sauvignon, Cabernet Franc and Petit Verdot. Drink now through 2022. 4,500 cases made.Wine Spectator | 94 WS(a blend of 83% cabernet sauvignon, 13% cabernet franc and 4% petit verdot): Good full red-ruby. Fresher on the nose than the Napanook, showing raspberry, plum, mocha and tobacco aromas. Round and plummy in the mouth, with a restrained sweetness to the flavors of milk chocolate, mocha and licorice. A wine of moderate ripeness for the vintage, and in a shell today. Finishes with substantial dusty tannins and notes of plum, mocha and chocolate. I don’t find quite the structure or grip of the best years.Vinous Media | 93 VMA short crop of concentrated berries produced this grand vintage of Dominus, one that will need long aging to show its best. Decant it if you open the bottle now, allowing the initial cabernet franc scent of green herbs to integrate—Josiah Baldivino of Michael Mina in San Francisco described it as “adding a fine detail, like a pocket square in a suit.” Air brings out the full stature of the wine, its black cherry richness, violet scents and silken texture. For provençal lamb.Wine & Spirits | 93 W&SAnother fine Dominus, dry, well-structured and ageworthy. Lacks the flashiness of the dramatic 2007, but is still ripe and rich enough to drink now, and should develop over the next six years. Rewards for the depth of blackberries, cassis, blueberries and cedar, wrapped into plush tannins.Wine Enthusiast | 92 WE

Phenomenal aromas and flavors of pure fruit with stones and rock. Turns to mint and eucalyptus. Full body, with powerful yet polished tannins. Creamy and fresh. Changes continually. The finish goes on for minutes Savory. And juicy.James Suckling | 99 JSComposed of 69% Cabernet Sauvignon, 14% Merlot, 11% Cabernet Franc and 6% Petit Verdot, the 2009 IX Estate exhibits a flowery bouquet with notes of subtle smoke, blackberries, black currants, kirsch and baking spices. Rich, deep and full-bodied, this voluptuous, sensational blend boasts an inky/purple color. While approachable, it should hit its stride in 4-5 years and last for two to three decades.Robert Parker | 97 RPThe 2009 IX Estate is deep garnet in color. It needs a swirl or two to bring out notes of creme de cassis, chocolate-covered cherries, and blueberry preserves, followed by suggestions of cigar box, graphite, red loam, and tapenade. The palate is rich, full-bodied, and wonderfully bold, with bright, slow-maturing black fruits and firm, ripe grainy tannins, finishing long with saline and gentle herbal layers.The Wine Independent | 97 TWIFull, deep ruby. Deep aromas of dark fruits, spices, smoky oak and flowers, plus a whiff of game. Utterly plush and mouthfilling but not at all heavy, showing serious thickness and high-altitude density to its sweet blue and black fruit, spice and chocolate flavors. And yet this wine’s floral element gives it an almost light touch, if that’s possible. Some subtle soil tones reminded me of the outstanding Syrah from this site on Pritchard Hill. Finishes with substantial but noble tannins and terrific length.Vinous Media | 96 VMA muscle-bound effort, tight, dense and chewy, with tar, blackberry, cedar and tobacco flavors. Ends with a pleasant wall of tannins and a persistent push of flavors. Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. Best from 2014 through 2030. 1,300 cases made.Wine Spectator | 94 WS

This shows so much dark fruit, spice, berry and minerals incense. Full body, with lots of black pepper, spice and berry. It’s so dense and beautiful. The purity of fruit is all there. Hard not to drink now. But will improve for many years ahead.James Suckling | 97 JSBright, saturated medium ruby. Youthful but already highly expressive high-pitched perfume of blackberry, violet, licorice, crushed rock and honeysuckle. Savory, sappy, thick and fine-grained, delivering uncommon depth of texture and a strong umami character to its sweet/salty dark fruit and meat flavors. This wine stands out for its restraint today but it’s much easier to taste than it was shortly after being bottled, and there’s still a lot to come. Finishes classically dry and very long, with wonderfully suave, integrated tannins and mouthfilling perfume.Vinous Media | 96 VMI could have sworn the 2009 IX Estate Syrah had some Viognier in it, but all of these wines are 100% Syrah. Flowery, peppery, blackberry and bacon aromas reminiscent of a Cote Rotie jump from the glass. However, once in the mouth, the masculinity, power, awesome richness and incredible texture come forward. This killer Syrah should drink well for 20 or more years.Robert Parker | 95 RPA brilliant expression of dense, rich layers of spice, beef, wild berry, savory and herbal notes, offering intensity, focus, grace and finesse. Should evolve beautifully over the next decade or two. Drink now through 2030. 420 cases made.Wine Spectator | 95 WS