Walter Fahr

9.2

Very tasty Napa cab from Spring Mountain. Mature enough at 8 years to lay down nicely. Paired well with steak. Drank in June 2026 — 13 days ago

Marc Melser

9.2

We had the 2017 Vintage on 1/12-13/26. A full bodied red blend. Fruit forward and well balanced. Tastes of blackberry, plum, mocha and lavender. A good one from Juslyn — 5 months ago

Nishith Jobanputra

9.2

Whoa. It’s been years since my last Schweiger taste….fantastic. Time has been good for this bottle. Big, jammy, well-rounded tannins. — a year ago

Randy Fuller

9.5

This wine has a burnished look, deep brown. The nose is a treat all on its own. There are aromas of brown sugar, coffee and orange zest which combine for an amazing olfactory experience. The palate is just as joyful, with caramel, raisin and mocha notes. The acidity is fresh and exhilarating. Although the wine is described on the label as “cream,” it does not strike me as creamy. The viscosity is nice, though. It will pair well with dessert, or serve as one by itself. — 2 years ago

Leo Gentile

9.3

Nearly opaque purple. Subdued jammy nose of black and blueberry. Tarry black raspberry with supple tannins. Drank over three days initially with St. Louis ribs and paired very well with the garlicky spicy rub. Delicious wine that could last a decade or more but why wait if you have several bottles? — 4 years ago

Rob Brobst III

10

The flagship, the 2014 Cabernet Sauvignon Materium, represents 560 cases and achieved 14.8% alcohol after aging in 90% new Taransaud and Darnajou casks. Remarkably, the wine matches the perfect 2013, with extraordinary fragrance of blueberry, blackberry, forest floor, truffle, spring flowers and background barbecue smoke followed by a thick, unctuously textured, juicy, but incredibly well-balanced, intense wine. This is built like a skyscraper with enormous quantities of blueberry, blackberry and cassis fruit, well-integrated acidity and sweet, gentle tannins. This is an extraordinary effort from Maybach that can be drunk now or cellared for up to 30 or more years. — 5 years ago

Aaron Rankin

9.3

Striking! This wine smells like Spring. Nose is candied lemon, ripe tropical fruits, sweet apples, white flowers, wet stones. I expected this to be very tart, like Chablis, but was happily surprised to get a rounder presentation with a kiss of oak. This is drinking very well at this stage. — 6 years ago

Daniel Taub

9.4

PNP. Well integrated and not over the top but good balance with spring mountain fruit on the nose. Cheers — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

I used to drink this producer in the late 90’s & early 2000’s. I’ve been revisiting older vintages based on recent price points. I think they sold a bunch of their cellar for revenue. It is out of need after the Glass Fires. They were somewhat consumed by it. The winery & part of their vineyards. Unfortunate!!!

Decanted an hour and enjoyed over 2-3 hours.

I was further inspired to acquire the 2006 by @Scott@Mister A’s-San Diego who posted more than respectful thoughts of the 2006 not long ago. So, I acquired some winery stored bottles at $39. A more than fair price point. The cork had a millimeter or less along its side. The bottle neck showed trapped tannins. Extremely solid.

The nose is inviting. Slightly smoky & nicely ripe; dark core of blackberries, dark cherries, poached/baked strawberries, plum, blueberries and pomegranate. Slate, gentle, sweet tarriness, anise to black licorice, mid & light berry cola/licorice-red vines, soft dry tobacco, used leather, very soft graphite, graceful herbaceous notes, whiff with black & white pepper, dark, rich soils, mix of limestone/sandstone, red florals/roses, dark florals and purple lily blossoms.

The entry is elegant, ripe, slightly rich with nothing bitty. Medium, softened, mushy tannins. It shows nearly perfect elegance at or just and I mean just the other side of its peak. Ripe; dark core of blackberries, dark cherries, poached/baked strawberries, plum, blueberries, raspberries and pomegranate hues. Slate, gentle, sweet tarriness, anise to black licorice, mid & light berry cola, soft dry, used tobacco w/ ash, used leather, graphite, herbaceous notes, stem inclusion, some black & white pepper, dark spice box with mid intensity palate heat, layered baking spices-nutmeg, clove, cinnamon & understated vanillin, dark chocolate, caramel, steeped teas, moist to dry volcanic clays, rich, dark, almost sweet soils, mix of limestone/sandstone, red florals/roses, dark florals and purple lily blossoms, very nice acidity, evolved, well-knitted, balanced, structured, tensioned, elegant finish that lasts nearly two-minutes and long sets on spice and beautiful earthiness. This will drink nicely for another 5+ yrs.

A good revisit and perhaps the most elegant Cain Five I’ve had.

Photos of; the Cain Five vineyards, Chris Howell-Winemaker, pressed grapes and the somewhat unglamorous cleaning out of stainless steel tanks after initial fermentation. — 2 months ago

Nathan Renfro

9.5

Better than my last bottle. Really drank well tonight with big fruit and a solid structure. — 4 years ago

Scot Walker

8.9

Lots of red fruit, especially raspberries and cherries, hint of slate. Went well with sausage-zucchini soup — 4 years ago

Sipping Fine Wine

9.3

SMV has been growing SB since 1993, as well as its stellar blends, visited not long ago, beautiful place not to be missed. Sur-lie aged for 6 months in neutral French oak, regular batonnage. Pale lemon with aromas of ripe stone and tropical fruits with citrus and floral notes, wonderful phenolics. On the palate fresh fruit flavors of melon, apricot and ripe apple with lemon citrus and vanilla wrapped in lively acidity, medium+ length ending with creamy citrus texture and slight yeasty notes. Wow! Very Nice! — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

Congratulations to TB12 on going to his 14th Conference Championship.

The nose shows; more macerated green & golden apple, pineapple than usual. Touch of apple cider, bruised pear, some dried apricots, nougat, melted, salted caramel, alluvial limestone minerals, chalk, sea spray, roasted white spice, dry yeast, rising bread dough, baguette crust, ginger ale with withering lilies and some spring flowers.

The palate has softer mousse & less lively acidity than previous bottles. Still nice but, it’s giving cause to wonder when this bottle was disgorged. Macerated green & golden apple, yellow peach, pineapple juice. Touch of apple cider, bruised pear, some dried apricots, nougat, melted, salted caramel, alluvial limestone minerals, grey volcanics, gritty chalkiness, sea fossils, saline, roasted white spice, nuts, dry yeast, rising bread dough, baguette crust, ginger ale that has the high notes of root beer, vanillin with withering lilies and some spring flowers. The acidity is ok but, seems off a bit. Change in base wine for this bottling? The finish still rich, elegant, well balanced persisting minutes.

Bottle is off slightly from the many others we’ve enjoyed.

Photos of; the House of Bollinger, branded cave with resting bottles, their Cooper making barrels and one of their Grand Cru vineyards.

1/17/21 — 5 years ago

Evan Bloom

9.1

A tasty Napa Bordeaux blend, well made, slightly high toned and pushing the acidic side of the spectrum. That’s said, was quite enjoyable, but there are certainly others that are at least comparable if not better at this price point. — 6 years ago

Jay Kline

9.3

Popped and poured; enjoyed over the course of two days. Fairly consistent throughout. The 2004 pours a deep garnet color with an opaque core; medium+ viscosity with moderate staining of the tears and some fine sediment. On the nose, the wine is vinous with notes of ripe and slightly desiccated, black and red fruits: black currants, blackberries, black cherry, tobacco, Poblano pepper, pencil shavings, purple flowers, dry rocky earth, a touch of leather, and a combination of cool and fine warm spices. On the palate, the wine is dry with medium tannin (that is well integrated), and medium+ acid. Confirming the notes from the nose. The finish is long and slightly savory. Showing really well and squarely in the zone. Drink now through 2034. — 5 months ago

Jerry Raphael

9.5

Well, here we are two years later, back at the same BYOB for New Year’s Eve with the same wine. I figured 35 years was enough—it was time to drink it.
Same treatment as in 2024: opened and decanted, then poured about two hours later. This time the nose offered noticeably more—cedar, a touch of vegetal character, and dark berries. On the palate, dark berries again took the lead. The finish was good, but at the very end it seemed to stop just a bit short but still giving it a 95. At Anthony’s — 6 months ago

Doug Powers

9.3

So, Barbara and Jim Richards (RIP) planted 5 acres back in 1991 (1990?) of Syrah on the northeast (downslope) corner of their Paloma vineyard on Spring Mountain in what visually looked like a “low spot” (partially shaded and also maybe an area that maybe occasionally got standing water back in the days when California got enough rain). The rest of the vineyard was of course Merlot and also some Cabernet Sauvignon used mostly for blending with their fantastic mountain Merlot. The vineyard is just east of Pride Mountain and across the road from what used to be (??) Schweiger Vineyards.

Anyway, Bob Foley, who was making the wines for Pride in those early days, was consulting for Barbara and Jim early on, but I have ZERO information as to what involvement he had with the Syrah, if I recall correctly, the first Syrah in 1995 was less than a barrel (12-15 cases), and was aged in a super OLD, neutral barrel. My Chicago friends, who knew the Richards, dragged me along to taste that fateful day. That 1995 Syrah, first wine they ever made from those young Syrah vines, was, frankly, eye-opening and FANTASTIC, as I told Jim Richards that day. After tasting the INCREDIBLE 1995 Syrah, which was so northern Rhône-like and so pure, I begged Jim to sell me a bottle or two, but he politely declined. Later that day, after tasting the rest of their great wines, as we were leaving, Jim GAVE me a 4-pack box of that 1995 Syrah, which he wouldn’t accept any $$$ for, and that 1995 Syrah still in my memory remains the GREATEST CA Syrah I’ve ever tasted!!

As you can probably tell, I adored Jim and Barbara Richards, amazing people and generous to a fault!! Amazing people!!! I don’t think I ever met their son, Sheldon, but from all accounts he is continuing the tradition of great Paloma wines, though that great Syrah vineyard was pulled out in the early 2000s — Sheldon, if you happen to see this post, I welcome any corrections if I got any details wrong!!

Oh, and this Syrah is pretty dang good as well!!! — 2 years ago

with Jim

Lawrence Bernstein

8.9

2/21 - 1999 This is a pleasure. Soft with firmness and well balanced. Strong marks. 89. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

Love half bottles of good Blanc Champagne at Costco for $18. Sure makes it feel like Christmas come early.

I’m dreaming of a wine Christmas. What’s on your list?

Really nice cuvée from Laurent-Perrier and even better price point.

Bruised apple & Bosc pear, pineapple juice, nougat with nuts, ginger ale, vanillin, white spice, sea spray, soft volcanics, easy, powdery chalkiness, bread dough to baguette, withering lilies and spring flowers. Lively acidity and well balanced, rich, elegant finish that persists minutes landing on minerals & spice.

Happy Holiday Season! 🎄🎅❄️⛄️🎁 🌟 — 6 years ago

Kirk F

9.2

Excellent right off the bat, nicely integrated flavors and smooth mouthfeel. Great blend that time will serve well. — 6 years ago