External Reviews for Bryant Family Vineyard Cabernet Sauvignon Napa Valley Db4
The star of this trio is the 2007 Cabernet Sauvignon (907 cases). Beautiful aromas of blueberry liqueur, blackberries, camphor, incense and acacia flowers is followed by a well-textured, full-bodied, stunningly opulent, voluptuous wine with plenty of structure lurking beneath the surface. Super-pure and intense, it is the strongest wine produced by Byrant over the last 4-5 years. It needs 3-4 years of cellaring and should keep for three decades.
The 2008 Cabernet Sauvignon (794 cases) shows more chocolate, roasted espresso, blueberry and blackberry characteristics in addition to more concentration and depth than I noticed last year and a big, powerful, glycerin-imbued, heady finish. It should drink well for 15 years.
The 2002 (800 cases) was bottled in June of 2004. It exhibits a classic Bryant profile of blueberries, blackberries, chocolate, and smoky notes (100% new Taransaud barrels are utilized), a full-bodied, powerful palate, great texture, tremendous purity, and a long, heady finish with high tannin, but it is well-integrated and sweet. Anticipated maturity: 2006ndash;2020.
A classic Cabernet mdash; dark, rich, plush and enormously extracted, packing in a range of currant, black cherry, coffee, vanilla, herb, tea and spicy flavors. Beautifully focused, long, rich and concentrated, it zooms on the finish. Awfully tempting now (you can drink it!), but cellaring should only broaden the flavors and add dimension. Best from 2000 through 2010.
At points rustic and rough-hewn, but also enormously complex and layered, with dense, elegant herb, olive, cedar, blackberry and wild berry fruit that is full-blown and tightly focused, rich and layered, gaining velocity on the finish while retaining a sense of wildness. Best from 2012 through 2014.
Good full ruby. The nose delivers a blast of blackberry, cassis and melted black licorice, along with a hint of fresh vanilla bean. Very sweet and lush, with superb intensity and energy to the complex, almost candied flavors of currant, crushed stone and flinty minerality. This was a thick fruit bomb in barrel a year ago, but today it impresses more for its clarity, definition and terrific mineral grip. I love the combination of fruit sweetness and acid spine, and the tannins are very suave. The pH here is 3.92 and the alcohol on the label is "only" 14.9%.
Made in a full-bodied, more masculine style, the 2006 Cabernet Sauvignon offers more evolved aromas of high class, unsmoked cigar tobacco, blackberries, black currants, earth, and underbrush. It is a deep, dense, ruggedly constructed Cabernet revealing powerful tannins in the finish. While outstanding, it is dwarfed by the monumental quality of the 2007. Give it 1-2 years of cellaring, and consume it over the following two decades.