2006 Harris Estate Cabernet Sauvignon Treva's Vineyard Very Special Reserve
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Tasting notes
Good full medium ruby. Slightly roasted nose shows more truffle and game than primary fruit. Fat and sweet in the mouth, with very supple flavors of plum and chocolate. Then shortened a bit on the back end by big, somewhat gritty tannins and a slight suggestion of raisined fruit. A distinctly chunky wine that would appear to be best for drinking over the near to medium term.
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Robert Parker
Stephen Tanzer, Vinous
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The strongest 2006 cuvee is the 2006 Cabernet Sauvignon Treva’s Vineyard. It reveals a dense purple color along with more upfront fruit than its two 2006 brethren, and cedar-infused black currant flavors revealing a scorched earth note in the background. This opulent, fleshy 2006 has more in common with a 2007 than the general muscle-laden character of most 2006s. Stunningly rich and fruit-forward, it is low in acidity, but riper with sweeter tannins than its peers. Drink it now or cellar it for twenty years. These single vineyard, 100% Cabernet Sauvignons, from the north slope of Diamond Mountain, are all aged in Taransaud barrels. The estate vineyard is 28 acres, and the proprietors are Mike and Treva Harris. All the 2006s were vinified by Mark Herold, but since then, Thomas Brown has been hired as the winemaker. Brown finished the final blends for the 2006s, and made the 2007s. These are big, mountain-styled Cabernets with no shortage of muscle or power. Production ranges between 180 and 250 cases. The 2006s are firmer and evidence more structure, tannin, and power than the more seamless 2007s. Analytically, I doubt that the tannin level in the 2007s is lower, it’s just that the tannins are riper and more integrated. Tel. (707) 942-1513; Fax (707) 942-5301