Made from 100% Cabernet Sauvignon, the 2010 Cabernet Sauvignon Pritchard Hill was aged 25 months in 80% new French oak. It exhibits a dense ruby/purple color along with lots of sweet black currant and black raspberry fruit intermixed with hints of blackberries, spring flowers and forest floor. The complex aromatics are followed by a full-bodied, impressively built, concentrated wine that can be approached now or cellared for 25+ years.
Author: Robert Parker
International Wine Cellar | Rating: 90
(15.1% alcohol; from vines in a very steep, rocky vineyard on Pritchard Hill, planted in 1992 and previously part of the Bob Long property; 2009 was the first release): Good medium ruby. Very ripe but slightly muted aromas of medicinal black cherry, minerals and truffle. Plump and deep but a bit youthfully unforthcoming, showing some alcoholic warmth to the medicinal flavors of black raspberry, mocha and herbs. I found an intriguing suggestion of silex. This rather Pauillac-like cabernet boasts a huge middle and significant tannic clout but I'd like to have seen a bit more definition and verve. Perhaps this is in an awkward stage today.
Author: Stephen Tanzer
Issue: May/June 2013
Wine Spectator | Rating: 91
Dusty, mocha-laced oak lends this a dry, cedary edge, but the dense core of dark berry fruit is deep and persistent, unlocking dried herb, graphite and pencil lead details that add weight to the finish.