Husch Vineyards

Husch makes a “reserve” Cabernet Sauvignon only when it gets fruit that merits the distinction, and it did in 2003 from a top block at La Ribera Vineyards in Ukiah Valley, bordering the Russian River. The wine was fermented in stainless steel tanks to nail the flavors, then elevated in 75% new French oak barrels for 18 months. This combination keeps the alcohol moderate (14.2%) relative to big flavors, and also keeps skin and seed tannins in play along with the wood tannins from the barrels.

The aromas feature rich red berries with some cherry and mocha layers – sweet and plush and inviting. The aromas become flavors in your mouth, with some classic Cabernet cedary and minty elements. There’s just enough tannic grip to say "you can age me," but mostly you’re savoring juicy sweet red fruit layered with baking spices. Overall, the wine is well built to hold your palate for a long, long time. When I was finished writing up my blind tasting notes, I asked in the margin “Why isn't all Cabernet Sauvignon more like this?” – and not just because it costs only $35.

Reviewed April 11, 2007 by Thom Elkjer.