NATURAL SELECTION
2004 Black Coyote Cabernet Sauvignon
Napa Valley, California

After moving to the Napa Valley in 1997, esteemed neurosurgeon Ernest Bates, M.D., became fascinated with the vineyards he found on his property. Shortly thereafter, he created Bates Vineyard, one of the first African-American-run wineries in the Napa Valley, and began pursuing his passion. Bates was soon joined by Dr. Olin Robinson, Jack Ruffle and Stanley Trotman, three friends that were equally fascinated with the winemaking process, and Black Coyote was formed. Between the four men, there are degrees from Johns Hopkins, Baylor, Oxford, Rutgers, Yale and Columbia, and this well-educated crew is now focusing their energies on creating high quality wine while enjoying the relaxed Napa lifestyle. Black Coyote’s Cabernet Sauvignon reflects their philosophy of finding the best fruit and working to highlight its best attributes, resulting in a rich and classic wine.  On the nose, it features aromas of black fruits, spice, oak and fennel. Bing cherries, cedar and cocoa powder are present on the palate. Pair it with barbecued pulled pork. 

Rating: 14.5/20
Price: $40

Other Cabernet Sauvignons we've tasted
Check out our guide to Napa Valley
For more information, visit www.blackcoyotewines.com

PREMIUM BLEND
2001 Te Awa Boundary
Hawkes Bay, New Zealand

While New Zealand produces many fine Sauvignon Blancs and Pinot Noirs, it’s not a country known for outstanding Meritages. From Hawkes Bay, a top wine producing site, comes a notable exception to this rule. Te Awa, founded in 1992 by the Lawson family on grazing land, was purchased by American businessman Julian Robertson in 2002.  The owner of two nearby exclusive resorts (Kauri Cliffs and Cape Kidnappers) committed to continuing the core values and philosophy that made the estate winery such a premium program. Also contributing to Te Awa’s allure as a wine lover’s destination is the on-site restaurant and event facilities, perfect for an elegant wedding or business gathering. But the real draw of Te Awa is their wines, highlighted by the Meritage Boundary.  The winery’s flagship cuvée, Boundary is a blend of Merlot, Cabernet Sauvignon, Cabernet Franc and Malbec. This vino is full of character and will deliver to the table a complex experience accompanying a meal featuring red meat.  The 2001 is very Bordeaux-like, ready to drink now, and is a great value at $30.

Rating: 15/20
Price: $30

Other Meritages we've tasted
Check out our guide to New Zealand
For more information, visit www.teawa.com

NAPA NATURAL
2002 Brion Cabernet Sauvignon
Napa Valley, CA

Brion Wise knows soil, especially when it comes to extracting good and valuable product from it. Combining everything he has learned from an upbringing on a fruit farm in Yakima and his successful career as a chemical engineer, he now produces small batches of great wine. You might not get a chance to taste his 2002 Cabernet Sauvignon (only 211 cases were produced), but if you do, you'll see what we mean. Although Brion’s estate is in Sonoma, his flagship namesake wine heralds why Napa Valley is the Napa Valley. With fruit sourced from the Bennett Vineyard in Coombsville, you’ll get all the great characteristics you’d expect from a top Napa Cab. Start with a nice red color, a firm juice, but not too robust, with good fruit concentration and complex flavors in layers: caramel, vanilla, and some spice and tobacco notes.  Very soft in the mouth, this vino takes you to a long and progressive finish without any disappointment. Have it with a skirt steak, but keep some to sip after dinner.

Rating: 17/20
Price: $70

Other Cabernet Sauvignons we've tasted
Check out our guide to Napa Valley
For more information, visit www.bwisevineyards.com

CRAFTED WITH CARE
2005 Philip Shaw No. 89
Orange, Australia

Although the winery encompasses three labels, with production adding up to roughly 120,000 cases, many of Philip Shaw’s wines come in small, handcrafted batches. Only 1,250 cases were made of Philip Shaw No. 89, an unusual blend of 99% Shiraz and 1% Viognier, named for the year the vines were planted in Orange, Australia. The cool climate of Koomooloo Vineyard is ideal for producing tiny, flavorful and distinct berries, especially under the watchful eye of Shaw, who likes to “get to know” his vines. After Shaw decided the berries had reached their full potential, the fruit was destemmed and crushed, and the wine aged for about a year in a combination of French and American oak. The resulting “Shiraz” features aromas of white pepper and aniseed, with flavors of blood plums enhanced by silky tannins; a powerful yet refined wine that goes against the typical Australian Shiraz type. Enjoy it with rack of lamb.

Rating: 15/20
Price: $44

Other Shiraz we've tasted
For more information, visit www.philipshaw.com