Andrew Cullimore

9.0

Actually deeper colour than the 1962 and 1959 . Slightly more medicinal nose , touch of swimming pool , lightly herbal with some dried fruit . On the palate this has a drier profile , darker dried fruit , slightly astringent acidity and quite gritty , rustic tannins . Slightly dry on the mid palate , but good earthy tobacco notes . Quite dense and robust , showing good backbone and body . Reasonable length , with earthy , gritty finish . Quite dense and structured. Not elegant but quite impressive for a 76 year old wine . Now and over the next 5 or more years , though obviously won’t improve. — 8 days ago

Somm David T

Independent Sommelier/Wine Educator

9.3

I used to drink this producer in the late 90’s & early 2000’s. I’ve been revisiting older vintages based on recent price points. I think they sold a bunch of their cellar for revenue. It is out of need after the Glass Fires. They were somewhat consumed by it. The winery & part of their vineyards. Unfortunate!!!

Decanted an hour and enjoyed over 2-3 hours.

I was further inspired to acquire the 2006 by @Scott@Mister A’s-San Diego who posted more than respectful thoughts of the 2006 not long ago. So, I acquired some winery stored bottles at $39. A more than fair price point. The cork had a millimeter or less along its side. The bottle neck showed trapped tannins. Extremely solid.

The nose is inviting. Slightly smoky & nicely ripe; dark core of blackberries, dark cherries, poached/baked strawberries, plum, blueberries and pomegranate. Slate, gentle, sweet tarriness, anise to black licorice, mid & light berry cola/licorice-red vines, soft dry tobacco, used leather, very soft graphite, graceful herbaceous notes, whiff with black & white pepper, dark, rich soils, mix of limestone/sandstone, red florals/roses, dark florals and purple lily blossoms.

The entry is elegant, ripe, slightly rich with nothing bitty. Medium, softened, mushy tannins. It shows nearly perfect elegance at or just and I mean just the other side of its peak. Ripe; dark core of blackberries, dark cherries, poached/baked strawberries, plum, blueberries, raspberries and pomegranate hues. Slate, gentle, sweet tarriness, anise to black licorice, mid & light berry cola, soft dry, used tobacco w/ ash, used leather, graphite, herbaceous notes, stem inclusion, some black & white pepper, dark spice box with mid intensity palate heat, layered baking spices-nutmeg, clove, cinnamon & understated vanillin, dark chocolate, caramel, steeped teas, moist to dry volcanic clays, rich, dark, almost sweet soils, mix of limestone/sandstone, red florals/roses, dark florals and purple lily blossoms, very nice acidity, evolved, well-knitted, balanced, structured, tensioned, elegant finish that lasts nearly two-minutes and long sets on spice and beautiful earthiness. This will drink nicely for another 5+ yrs.

A good revisit and perhaps the most elegant Cain Five I’ve had.

Photos of; the Cain Five vineyards, Chris Howell-Winemaker, pressed grapes and the somewhat unglamorous cleaning out of stainless steel tanks after initial fermentation. — 18 hours ago

Ron Siegel

9.3

More of a suave & polished version of LB that is showing well at 38 yrs. Notes of red & black fruits, spice box, earth, cedar, floral, leather & tobacco — 6 days ago

Tom Casagrande

9.3

My friend @Dave had this recently and said it was drinking well so I pulled one of my bottles. I struggle to find food that good Bordeaux shines with. Maybe our cooking wheelhouse doesn’t click with it. In any event, AFTER dinner this wine seemed really good. Nose is developing some nice complexity, with dark cassis, roasted Persian spices, cedar, moist gray clay, a bit of sweet wafty smoke. Rich and softening nicely in the mouth, with cigar box and cassis/plummy flavors, and some flinty minerality in the finish. I almost always like wine with food better than just wine, but not this. This is really fine to sip and contemplate. Great value. — 12 days ago

Alexandre Pagliano

9.0

Dark rubi robe, no color evolution, reticent nose of cedar, tobacco and dark fruits. Its a small vintage but the wine is balanced and elegant, drinks well, with these more prominent tannins in better vintages, and lacking a bit of complexity. Its still one of the better 2002 bordeaux we had. — 14 days ago

with Jose, veronique and 4 others

"Odedi"

9.3

It is time for some Merlot on this #MerlotThursday. Let's bring Merlot back!

Dark inky in color with a short purplish rim.

Fruity nose and full-bodied with medium acidity and long legs.

Dry on the palate and very fruity.

Showing black currants, plums, cooked cherries, dried figs, cedar, vanilla, cooked raisins, chocolates, light earth, herbs, spices, dark coffee, peppercorn and licorice.

Long finish with fine grained tannins and tangy cherries.

This is a delicious Merlot from Napa Valley. Fruit forward and extracted. Rich, and in your face kind of wine.

Still young, and needs 7 years in the bottle to mature properly. Will continue to age nicely in the next 15 years.

This 8-year-old is nicely balanced and dense, with enough acidity for the fruits. Complex with a nice mouthfeel. Big, bold and beautiful, with a teeth staining color. Not a good choice for a first date.

Wine Advocate 94 points.

The blend varies with each vintage. I've had the 2014 vintage a year ago, and loved it even more.

A great sipping wine that will also pair nicely with food.

A blend of 75% Merlot and 25% Cabernet Sauvignon.

14.6% alcohol by volume.

93 points.

$160. — 23 days ago

Martijn

9.2

Even at 13 years this is yet as powerful and robust as in its first years.
Loads of blackfruit and chocolate in the nose and some hints of tar.
In the mouth silky, long and a nice acidity to balance. It benefits btw from decanting as it is way better on day 2. — 17 days ago

Somm David T

Independent Sommelier/Wine Educator

9.9

Perhaps, the best 2007 Napa Cabernet I’ve had or can remember. From the first sip, it was a shut the front door moment.

The nose showed; dark cassis, blackberries, black, raspberries, dark cherries, and both plums. Dark chocolate to pudding, flowers that were dark, red, blue, wrapped in violets, caramel, softly, layered baking, spices, soft, cedar, leather, tobacco with ash, dark, cola and a circling sense of baking powder.

The palate showed me just how beautiful Cabernet fruits can be. A true example of perfectly ripe fruit, picked at exactly the right time. Beautiful, gorgeous blackberries, black, raspberries, dark cherries and black plums. An excellent barrel toast that created perfectly soft and layered baking spices, clays, wood shavings, leather cigar box with ash, perfect tannins that are M+ and sticky, soft, dry herbs, hints of mint, steep tea, withering, red blue florals w/violets, perfect acidity, excellently, knitted, softly structured, tension, balance for days and an amazing finish that goes on endlessly.

If there is one thing I learned tasting 6 Harlan’s is Bob Levy is one of the very best, if not thee best at managing Cabernet/Bordeaux blend tannins.

Tasting with Winemaker- Bob Levy & Managing Director-Don Weaver. — 7 days ago

Paul J

9.2

PnP. Dark red color with subtle bricking. Seems modestly over the hill on the nose and palate. Could be in a weird spot. Lacked fruit and depth. Still very enjoyable. — 15 days ago

with Brooke and

Tyler Felous

9.0

Ton of sediment. This brought a ton of stewed fruits, still with some structure. Fun bottle! — 13 days ago