“I’ve been saying it for years, that valley-floor California Cab is overcooked (a fault of the winemaker or Robert Parker, not Mother Nature) and overpriced. Give me the mid-palate subtlety of Cab, the gooey milk chocolate and soft peppermint. This is the closest thing I have had (from California) to a Pichon Longueville or Pauillac in ages, elegant and restrained in its opulence.”
– Mark Buckley, Sommelier