($150) Good deep ruby-red. Blackberry, licorice, nutty oak and a whiff of baked bread on the sexy nose, lifted by ethereal dried rose and iris nuances. Then fat, large-scaled and generous on the palate, with concentrated black fruit and tar flavors lifted by flowers. Finishes with huge but sweet tannins, terrific backbone and outstanding persistence. Kongsgaard, who describes this wine as a "chocolate and cherry dessert," notes that he has vinified this fruit in the past but never bottled and sold it on its own until this vintage.

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The debut vintage of Cabernet Sauvignon, the 2005, has turned out beautifully. Made from fruit grown in David Abreu's vineyards, this Cabernet Sauvignon (which includes tiny amounts of Cabernet Franc and Petit Verdot) comes from three distinct vineyards, one above Dalla Valle, and two on the back streets of St. Helena. A deep ruby/purple color is accompanied by notes of espresso roast, fudge, forest floor, creme de cassis, and smoked meats. The wine is layered, full-bodied, and rich. A tour de force in Cabernet Sauvignon, it can be consumed over the next 15-20 years.

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Smooth-textured, with herb, dried currant, vanilla bean and earthy mineral flavors that lend a drying edge to the flavors. Decant for now. Tasted twice, with consistent notes. 400 cases made.

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