"One of the most surprising wines of the night is Don Bryant's 1993 Cabernet Sauvignon. The 1993 won't last forever, but it is in a gorgeous place right now. The brightness and purity of the fruit remain alluring. This is one of the all-around favorites at the table, and it is easy to see why." -Vinous
Robert Parker
RP97
"There are just under 1000 cases of this extraordinary Cabernet Sauvignon produced from a vineyard on Pritchard Hill, a viticultural area most associated with one of Napa Valley's most conspicuous underachievers, Chappellet. Production of Bryant's Cabernet Sauvignon will drop to just over 600 cases in 1995 as one-third of the vineyard was recently replanted. Bryant's opaque black/purple-colored Cabernets are fermented with wild yeast and bottled without any clarification techniques such as filtration. They also receive a pre-fermentation five day cold maceration. This technique is used by consultant Helen Turley for all the Cabernet Sauvignons she makes. The 1993 Cabernet Sauvignon has turned out even better than I predicted last year (and I thought it was an amazing wine from barrel). It exhibits an opaque purple/black color, and a huge, fragrant, penetrating bouquet of minerals, licorice, toast, and remarkable layers of black fruits. Although extremely full-bodied, the wine's hugeness and massive concentration come across as beautifully poised, balanced, and delineated. The tannin is not as sweet as in the 1994, but it is ripe."
Wine Spectator
WS92
"Appealing for its up-front cherry, plum, pomegranate and wild berry fruit. Rich and silky, revealing a sense of elegance and finesse, with a long, polished finish that's almost Burgundian in texture."
