(2013 Vintage) The 2013 Claret aged for 12 months in 22% new French & American oak barrels (Demptos and Canton) and aged sur lies with monthly bâtonnage to coat the tannins and smoothly integrate the wood. This wine was lightly fined with egg whites and bottled without filtration in January 2015.
Connoisseurs' Guide to California Wines59% Cabernet Sauvignon; 22% Merlot; 12% Cabernet Franc; 4% Syrah; 2% Petit Verdot; 1% Malbec. There is a touch of dry cocoa to the sparse and unexpressive aromas of this vague and unfocused offering, and its flavors are surprisingly dry despite its very obvious mass. Time in the bottle may not fix its problems, but it should help a bit.
Robert Parker"The 2004 Claret shows soft, seductive notes of black fruits intermixed with bay leaf, white chocolate, and sweet, subtle wood. It is soft, round, generous, and best drunk over the next 5-8 years, although I suspect it will keep longer."
International Wine CellarGood full ruby. Blackberry, licorice and menthol on the nose. Sweet, dense and rich, with a silkier texture than the 2003 and strong chocolatey fruit. Finishes with plenty of tannins, but has the fruit to support them.