2010 O'Shaughnessy Cabernet Sauvignon Mount Veeder

(nearly 100% cabernet sauvignon; this has a significantly higher pH than the Howell Mountain release: 3.79 vs. 3.61): Good bright medium ruby. Black cherry, licorice, mint and a whiff of crushed stone on the nose. Distinct purple fruit and bitter chocolate flavors are accented by a slightly raw black pepper quality. Very backward and tannic on the tight, slightly dusty finish. A bit brutal and hairy-chested. This fruit was harvested between October 22 and November 4. One hopes that the sweetness of fruit and oak I saw in this wine a year ago will come back with some bottle age.

Dark red cherries, iron, crushed rocks, flowers and mint are all layered into the 2010 Cabernet Sauvignon Mt. Veeder. Layers of bright underlying minerality and acidity give the 2010 much of its energy and sheer thrust. This is another exceptional wine, but readers will have to be patient. Anticipated maturity: 2018-2030. Betty O’Shaughnessy and her winemaker Sean Capiaux make some of the most compelling Cabernets in California. These are among my favorite wines to drink at home. Best, of all they remain exceptionally well-priced considering the quality of what is in the glass. Tel. (707) 965-2898

(100% cabernet sauvignon): Bright dark ruby. Vibrant aromas of blueberry, crushed black cherry, licorice and tobacco leaf. Sexy oak gives sweetness to the wine's mid-palate, which shows more dimension and energy than that of the Howell Mountain sample. Plenty of definition here. A distinctly powerful cabernet, finishing with lovely peppery lift and noteworthy length. Capiaux noted that the sweetening influence of new oak is much more important in cooler, more herbaceous vintages like 2010.