Base of neck; *heavily damp stained label.

97 points Robert Parker

There are just under 1000 cases of this extraordinary Cabernet Sauvignon produced from a vineyard on Pritchard Hill . . . . 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. The quantity of tannin should ensure this wine's graceful evolution . . . . Readers are well-advised to get on the Bryant Family Vineyard's mailing list in order to secure a handful of bottles of these reference point Napa Cabernet Sauvignons. Wine Advocate #102, Dec 1995