Winemaker Notes
"Slightly better than the 2004, the 2005 retains the same style, but possesses better acidity, a deeper color, and a fleshier, richer mouthfeel. Havens co-ferments the Syrah and Cabernet Sauvignon (which can't be easy) for the Black and Blue Proprietary Red Wine, and in 2005, the result is a seamless, full-bodied, opulent, dense ruby/purple-hued wine with a sweet nose of camphor, acacia flowers, blackberries, pepper, and a hint of roasted meats. This is a ripe, refreshing effort because of the good acidity this vintage provided. It should drink well for a decade or more." 93 Points,
Wine Advocate
December 2007
"Ruby-red. Reduced, rather stunted nose. Then lush and sweet in the mouth, distinctly thicker and fuller than the two syrah bottlings but with sound acidity to frame the blackberry, licorice and leather flavors. Finishes with substantial tongue-dusting tannins. Havens describes the cabernet from his vineyard around the winery in Yountville as foursquare and earthy." 90-93
International Wine Cellar
May/June 2007
Professional Ratings
Undoubtedly proving its merit over and over, Napa Valley is a now a leading force in the world of prestigious red wine regions. Though Cabernet Sauvignon dominates Napa Valley, other red varieties certainly thrive here. Important but often overlooked include Merlot and other Bordeaux varieties well-regarded on their own as well as for their blending capacities. Very old vine Zinfandel represents an important historical stronghold for the region and Pinot noir is produced in the cooler southern parts, close to the San Pablo Bay.
Perfectly situated running north to south, the valley acts as a corridor, pulling cool, moist air up from the San Pablo Bay in the evenings during the hot days of the growing season, which leads to even and slow grape ripening. Furthermore the valley claims over 100 soil variations including layers of volcanic, gravel, sand and silt—a combination excellent for world-class red wine production.