The following wines are good candidates for cellaring, with the potential to age well. They range from a Napa Valley cabernet sauvignon to Sonoma Coast pinot noir.
Honig, 2012 Napa Valley Cabernet Sauvignon, 14.5 percent alcohol, $45. A gorgeous cabernet sauvignon with aromas and flavors of black cherry, coriander and toast. Bright acid. Firm tannins. Aging this will create an even tastier melding of flavors.
Freeman 2013 Sonoma Coast, Sonoma County Pinot Noir, 14.1 percent, $45. A crisp pinot that’s balanced and light on its feet. The splash of rhubarb is enticing, and this pinot will taste even better over time as it integrates its savory spice. Lingering finish. Lively.
Burgess Estate, 2012 Estate Vineyards Napa Valley Cabernet Sauvignon, 14.5 percent, $48. An inky black cabernet sauvignon with notes of blackberry, black raspberry, anise, cedar and cracked black pepper. What makes this a standout is great bones (structure) coupled with generous fruit. Aging it will make it even more complex.
Black Kite, 2013, Soberanes Vineyard, Santa Lucia Highlands Pinot Noir, 14.8 percent, $55. A striking pinot with excellent balance. This makes it a great pick for cellaring. Tangy fruit meets savory herbs, with a hint of bitter chocolate. The fruit is expected to soften slightly and meld well with the spices over time.
Bennett Lane, 2012 Napa Valley Cabernet Sauvignon, 14.9 percent, $62. Bright red fruit gives way to caramel, vanilla and edgy black pepper spice. The aromas on this cab are particularly fetching. The pomegranate and cherry fruit is expected to hold tight over time and continue to upstage the ever-evolving toasty oak and spice.