Plum and toasted oak aromas. Ripe cherry, pencil and new oak flavors. Crisp acids, wood tannins and a mineral nuance in the finish
87 points
April/May 2006 Wine News

"A high-quality, food-friendly Cab"
Color: Dark ruby.
Aroma: Bordeaux, tobacco and currant aromas.
Taste: Full bodied and elegant with substantial tannins.
-- New York Daily News
Read the reviews on the 2003 vintage!