A near perfect growing season, with a long ripening period, set the stage for the complex aromas and flavors in this vintage. Ted Edwards, head winemaker at the time, soaked the grapes for five days before fermenting them in stainless steel and aging the wine in mostly new French oak for nearly two years. You can sip and savor this 95-point wine now or cellar it for up to two more decades. Primarily Cabernet Sauvignon, with a splash of Merlot, Cabernet Franc and Petit Verdot, the wine has a complex bouquet of dark fruit, tobacco and greenery. Well-integrated tannins carry blackberry, dark currant and sweet black cherry flavors on the palate. Nuances of blackberry jam, dark chocolate truffle, cocoa dust, cinnamon and clove mingle on the way to a pleasing finish.  Only 1,243 cases made.