The 2006 J. Daniel Cuvee is living up to my laudatory notes from last year. Black currant, crushed rock, licorice, asphalt, graphite, and chocolate characteristics are present in this full-bodied effort. With excellent purity, depth, and delineation, it should drink beautifully for 20+ years. (RP)
Lush, rich, beguiling now. Tastes fat and unctuous, like a Pomerol despite being made from 100% Cabernet Sauvignon, offering a creamy wealth of cherries, currants, chocolate, anise, herbs, spices and smoky oak. For all the flamboyance, it’s bone dry, with classically solid Napa tannins, courtesy of fruit from Oakville and Howell Mountain.
Good full ruby. Blackcurrant, cocoa powder, violet, graphite and licorice on the medicinal nose and palate; smells like a top Pauillac. Very firmly built, even youthfully tough, with terrific vibrancy and captivating soil complexity. Finishes with substantial chewy tannins that will require extended bottle aging. Seriously dense Cabernet for the cellar. (ST)
Deep ruby. Slightly high-toned aromas of blackberry, cassis, bitter chocolate and coffee liqueur. Superripe, dense and sweet, with its black raspberry, chocolate, licorice and mineral flavors well supported by big, chewy, building tannins. I find this wine still a bit unwieldy today and believe it will harmonize further with another two or three years of cellaring. (ST) 92+
This intense red pushes ripeness to the edge of cherry and plum jam, providing plenty of flavor and complexity. Full-bodied and balanced, with a long, supple finish and fine-grained tannins. (JL)
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