The 2006 Cabernet Sauvignon Proprietor’s Reserve, also 100% varietal and sourced from the same three vineyards as its predecessor, was aged for 20 months in 60% new French oak. Purple-colored, it displays a fragrant perfume of pain grille, pencil lead, scorched earth, violets, cassis, and black currant. On the palate it is more austere than the Cabernet Franc as well as more structured. Nevertheless, it has plenty of savory red and black fruit, enough tannin for balance, and a lengthy finish. Give it 3-4 years of additional cellaring and drink it from 2013 to 2026. Based on this superb and well-priced portfolio of wines, Maryhill Winery merits serious attention.Tel. (877) 627-9445; www.maryhillwinery.com

Bone dry, earthy and leathery, this Proprietor’s Reserve Cabernet Sauvignon seems a bit tired. The fruit is showing early signs of fading, and the tannins—earthy, green and a bit rough—may already be taking over. Some earthy, organic, almost biodynamic flavors come out in the finish.——P.G.(12/1/2008)—— 85

Maryhill, frustrating as many of their wines may be, does well by their Cabernets. This is not in the same class as the exceptional 2003, but offers ripe red fruits highlighted with smooth tannins and traces of black tea wrapped around black cherry and blackberry fruit. Ultimately, it falls into the same soft sweet red category as the winery’s other wines, but with a bit more definition, snap and style.——P.G.(8/1/2007)—— 87

This Cab is classically structured, dense and dry, with cedary, black tea flavors circling black cherry and black berry fruit. Astringent, spare, long and complex, with a sweet, lightly toasty core. ——P.G.(6/1/2006)—— 90