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Purple/ruby in color, mostly opaque and bright.  The nose has cassis, black cherries tobacco and char.  Nice, semi-plush texture.  Good balance.  Medium tannins.  On the palate, this has some depth and complexity.  Flavors of cassis, slight chocolate, spice and char.  Good finish.  This is drinking well now and should have another ten to twelve years left.  Great on its own, this will work well with Lamb Chops.  

Since the early 1990s, Paraduxx has created blended red wine to show off the Napa Valley. A bit larger and more macerated than previous vintages, it is still nonetheless an enjoyable, solid wine. The tannins are a little more aggressive here with the fruit being both expressive but still subdued. The more noticeable element is the oak; an 18-month program of both French and Hungarian, with 40% of the barrels being brand new. The composition is 51% Cabernet Sauvignon, then diminishing proportions of Zinfandel, Malbec, Merlot, Syrah and Petit Sirah, in that order.

This was my personal favorite in the excellent Boich collection of Cabernets. Inky purple in color, mostly opaque and bright. The nose has cassis, coffee, black cherries, tobacco and spice. Good acidity and balance. Wonderful plush texture. Firm tannins. On the palate, this is deep and complex despite being so young. Lots of cassis and black cherries with some spice and slight char and just a hint of menthol on the finish. Delicious. This needs another five years minimum in the cellar but should drink well for twenty years after that.

Inky purple, mostly opaque and bright.  The nose is powerful and concentrated with cassis, spice, cedar and slight char.  Semi-lush texture.  Medium tannins.  Good balance.  On the palate, this has cassis, chocolate, slight chalky note (which is interesting) along with some forest floor notes and a touch of char.  Long finish.  This seems to be drinking well now and although it likely won't improve, should drink at peak for another ten to fifteen years.  Very nice on its own, this should work well with many dishes (except sea food).  It would be nice with Cassoulet.  

This is theoretically the "top" wine of Boich.  It is the equivalent of four barrels—mostly selected from the To Kalon and Missouri Hopper vineyards, plus a half barrel from the Wall Road Vineyard in 2019.

Inky purple in color, opaque and bright.  The nose is lovely and a bit concentrated.  Cassis, chocolate, fresh tobacco, and just a hint of fresh herbs (Marjoram?).  Silky, almost chalky texture which is very nice.  Firm tannins.  Good energy.  On the palate, cassis and very concentrated.  It's not that its not a big wine, but at the moment it is very tight.  If drinking soon, give it plenty of air.  It is delicious.  Long finish.  This needs another five years (or more) of cellaring and should drink well for another fifteen to twenty after that.  It is better on its own right now but with s

Silvery/gold in color, slightly cloudy but still bright.  The nose is nice with lemon cream and slight vanilla notes and just a hint of char.  Enough acidity to carry the structure.  On the palate, lemons, slight lemon cream with spice/oak.  Good finish.  This could use some more cellaring although it is drinking well now.  Hold for a few years and patience will be rewarded (and the score will rise a couple of points).  It is not overblown but a Chard for those who like a bit more round edges.  It is lovely on its own and would work well with many foods including most seafoods.  It would be

While this is good every year (and I don't know if it is always the same blend), this vintage might be the best yet.  According to the web site, it appears that it is a blend of mostly Semillon from Rossi Ranch with some Muscadelle from Pagani vineyard.  Light to medium yellow/gold in color, clear and bright.  The nose  is great with slight tropical fruit (Pineapple and Guava?) along with slight almonds and a bit of minerality.  Medium bodied.

This Pinot Noir drinks like Santa Barbara with a little bit of Oregon. The cool climate of the Santa Rita Hills allows for the development of pomegranate, rhubarb, black cherry, and green and black tea leaves, while its earthiness and minerality are the best attributes of Oregon Pinot Noir. Here the Southing, which has matured greatly over the years, stands apart of the run of the mill Pinot Noir. If you’ve ever been to Santa Barbara you can see the layer of clouds that hug the mountains like a blanket. Underneath that blanket are the Sea Smoke vineyards that were planted 25 years ago.

 This is a field blend of mostly Zinfandel but also a large amount of Carignan, Valdigue, and Putzscheere (aka Green Hungarian).  This is one of my favorite Zinfandel vineyards for the texture of the wines.  Purple in color, opaque and bright.  The nose has black raspberries, black cherries, spice, bramble and slight char.  Medium to full bodied.  Light to medium tannins.  Great energy and balance.  Plush, vibrant texture.  On the palate, this is tasty.  Flavors of black raspberries and black cherries with spice and char.  Long finish.  This is still young but drinking well.  Drink over the