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95(+?) Points | Stephen Tanzer's IWC - May/June 2008
($275) Full, deep ruby. Stunning aromas of black raspberry, licorice and rocky minerality. A wine of outstanding richness and depth of flavor, with its power leavened by an almost magically creamy, pliant texture. Last year, winemaker Bob Levy told me that he fermented this wine in barrel to build up its middle palate while limiting extraction of tannins, as these vines from halfway up Spring Mountain could normally be expected to yield a very powerful, tannic style of wine. Based on this sample, his approach has worked wonders, as this wine is way suave for a cabernet-based wine from this area. The dark fruit and mineral flavors really spread out to saturate the palate on the extremely long aftertaste. As sexy as this is now, it's likely to evolve positively for a couple of decades.