Saturated medium ruby to the rim. Multidimensional, intensely spicy nose combines black plum, black cherry, black raspberry, chocolate mint, coffee and cedar. Fat, thick, dense and impressively deep; penetrating vinosity gives the currently austere black cherry and menthol flavors superb clarity. Powerfully structured and extremely unevolved. Finishes with superb persistence and toothcoating tannins that spread out over the palate. Will be a great Monte Bello.

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73% Cabernet Sauvignon, 15% Merlot, 9% Petit Verdot, 3% Cabernet Franc. The 20 separate, small blocks were harvested as they ripened over 10 days. Within 12 hours of crush the color in the juice was the darkest we had seen in any Monte Bello to date. 12-36 hours later natural yeasts started the fermentations. We pumped over twice daily - aerating the juice slightly as we drew it off into a tub and circulated it gently over the skins. At about 16 days, our tastings showed tough tannins in half the fermentors. To avoid over-extraction, we called the full crew in on a Sunday, pressing four tanks that day and another four on Monday. Virtually all were pressed by the time the wines had spent 18 days on the skins. Natural malolactics finished by mid-November; in early December we began assembling the finest of the 20 wines as the Monte Bello. This early assemblage, right after malolactic, gave us a very firm, tannic wine. We racked to barrel on January 12, 1995, using one hundred percent new, air-dried oak, all but a small portion of which was American. The remainder went to French oak, continuing our annual comparison of the two.Seems quite closed at first. Not much on the nose but it is emerging gradually and becomes more and more fragrant. A little leathery, herbal but sweet. Then on the palate it explodes with freshness and fruit and such smooth tannins. They are very smooth but they are still very present. Unusual depth of tannin at this age. Mouthwatering length and still depth of fruit. There's a richness with that freshness that seems so typical of this wine.  (JH)

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The 1994 Cabernet Sauvignon Monte Bello was one of the most backward Cabernets in the March tasting. It almost defies inspection given its austere, extremely tannic, hard style. The opaque purple color is accompanied by a wine that smells and tastes ripe, rich, and brilliantly made, but it will require a minimum of 10-12 years of cellaring to shed enough tannin to become civilized. Although it should be a winner, it may not be as sure a bet as such vintages as 1991, 1992, and 1995. When young, this wine rarely reveals its full potential. Having said that, the last three vintages of the Monte Bello Cabernet Sauvignon (1993, 1994, and 1995) are immensely impressive, with perhaps the 1994 the least expansive - for now.

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Dark-colored, rich and earthy, with complex, mouthcoating currant, anise and minerally scents that pick up a tobacco and leather quality on the finish. Youthful and still firmly tannic, this is a well-balanced, inviting young Cabernet that should keep well for another decade.--California Cabernet '74/'84/'94 retrospective. 4,000 cases made.

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Aromas of Eucalyptus and cedar. Very Bordeaux-like, 12.7% alcohol. Drinking beautifully, in perfect balance and a long finish. Perfect now, but at least a few years to go.