2016 IX Estate
United States
Pritchard Hill
Napa
Red
73% Cabernet Sauvignon, 16% Cabernet Franc, 6% Merlot, 5% Petit Verdot (2019 vintage)
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2016
2024 - 2036
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Colgin's 2016s are off the charts. I can’t say I am entirely surprised, as the wines were clearly brilliant when I started tasting them in Spring 2017. Winemaker Allison Tauziet told me she is leaving a little more leaf cover these days to gain a bit more freshness and energy in the wines. That is exactly what comes through in tasting. The 2016s are wonderfully deep and full of vitality. More importantly, they are outragerously delicious, even at this very early stage.
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2022
2026 - 2042
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I visited Colgin twice this fall, which provided an excellent opportunity to check in on recent developments in the vineyards and then, of course, to taste the wines themselves with proprietors Ann Colgin and Joe Wender and their longtime winemaker, Allison Tauziet. Readers familiar with the area will no doubt have seen Colgin’s recent new development on the eastern-facing slope across from the winery. Most of the vines are now in the ground and will surely be an asset for the future, given how critical estate vineyards are for long-term stability.
The 2022s are gorgeous wines for the year. I find the Cariad and IX Estate especially fine. Harvest took place between September 7 and 17. Tauziet gave the 2022s about three weeks on the skins. Aging was 20 months in French oak, about 50% new, a reduction from the typical 60-70%, done with the goal of preserving as much freshness as possible.
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2021
2027 - 2041
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I tasted an extensive selection of wines, both young and older, this year at Colgin over the course of two visits. The 2021s are fabulous. They offer a striking interplay of textural richness and energy that is so compelling. Ann Colgin, her husband Joe Wender and longtime winemaker Allison Tauziet commented that a dry spring and summer yielded small berries. Harvest stretched across an entire month. As always, the Colgin wines offer quite a bit of textural richness, but these days, they also have a little more nuance than in the past. Colgin is presently developing a large tract of land that lies just across from their IX Estate vineyard and winery. It’s an ambitious project, but I would expect nothing less.
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2020
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2019
2027 - 2044
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I tasted a huge range of wines, both young and older, during my most recent visit with Ann Colgin, Joe Wender, Allison Tauziet and Paul Roberts. The 2019s are more than worthy follow-ups to the 2018s, which, incidentally, are every bit as special as they were last year. Tauziet describes the difference between the two years as a difference in evening temperatures. While 2018 saw no heat spikes to speak of, 2019 experienced wider diurnal shifts. The 2019s appear to have a little more density than 2018, but they are of course a year younger. As flashy as the Colgin wines can be young, they don’t really start blossoming until around age ten or so.
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2018
2025 - 2043
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I tasted a huge range of wines, both young and older, during my most recent visit with Ann Colgin, Joe Wender, Allison Tauziet and Paul Roberts. The 2019s are more than worthy follow-ups to the 2018s, which, incidentally, are every bit as special as they were last year. Tauziet describes the difference between the two years as a difference in evening temperatures. While 2018 saw no heat spikes to speak of, 2019 experienced wider diurnal shifts. The 2019s appear to have a little more density than 2018, but they are of course a year younger. As flashy as the Colgin wines can be young, they don’t really start blossoming until around age ten or so.
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2018
2024 - 2043
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This is an utterly magnificent set of wines from Colgin. As always, I tasted with the entire team; Ann Colgin, her husband Joe Wender, Winemaker Allison Tauziet and COO Paul Roberts, but via Zoom in a very 'classic' 2020 session. Like virtually all properties, the Colgin sites benefitted from a long growing season with pretty unremarkable conditions except for a spell of cold weather in May that delayed bloom. Overall, the wines feel less extracted than in the past. It's hard to say if that is the year, or slight changes in cooperage or winemaking, but the 2018s have a level of textural finesse I don't recall seeing in the past at this stage, just a few months after bottling. Tauziet added that the wines extracted easily and saw 18-21 days on the skins, with more co-fermented lots than in the past.
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2017
2025 - 2037
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2016
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I tasted a wide range of wines with Ann Colgin, her husband, Joe Wender, winemaker Alison Tauziet and COO Paul Roberts. The Colgin team produced stellar wines in both 2015 and 2016 that were among the clear standouts during the four weeks I spent in Napa Valley in the fall of 2017. LVMH recently acquired 60% of the winery, which, among other things, is a clear sign of the growing international prestige of Napa Valley wines.
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2015
2022 - 2040
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I tasted a wide range of wines with Ann Colgin, her husband, Joe Wender, winemaker Alison Tauziet and COO Paul Roberts. The Colgin team produced stellar wines in both 2015 and 2016 that were among the clear standouts during the four weeks I spent in Napa Valley in the fall of 2017. LVMH recently acquired 60% of the winery, which, among other things, is a clear sign of the growing international prestige of Napa Valley wines.
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2014
2024 - 2034
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I tasted the 2014s with proprietors Ann Colgin and Joe Wender and their long-time winemaker, Allison Tauziet. Overall, the 2014s have developed well, although this does not look to be an especially long-lived vintage for Colgin. Readers who own the 2014s will want to start dipping into them if they have not already
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2014
2022 - 2034
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Ann Colgin's 2014s are terrific. Winemaker Allison Tauziet decided to bottle the 2014s a bit earlier than normal. Because of that, the wines were already starting to close down when I tasted them in October 2016. Fortunately, I also tasted the wines from barrel prior to bottling, when they were much more expressive. Readers should be prepared to give these wines at least a few years in the cellar.
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2013
2023 - 2038
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2013
2020 - 2033
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Ann Colgin's 2013s are just as beautiful from bottle as they were when I first tasted them from barrel in the spring of 2014. The 2013s are dense, powerful and savory. Winemaker Alison Tauziet adds that she did some of the shortest fermentations ever, as the wines extracted very easily, something I heard in many cellars throughout Napa Valley. I also tasted a number of single barrels of the 2014s, as the blends had not been assembled at the time of my visit. Those wines continue to show the promise they did when I first tasted them earlier this year. As a reminder Colgin bottles four wines; the IX Estate and Syrah are both made from estate vineyards above Lake Hennessey, the Tychson Hill emerges from historic estate parcels on the northern edge of St. Helena, while the Cariad is a blend built on a core of fruit from David Abreu's Madrona Ranch plus dollops of fruit from other Abreu vineyards. Once again, the team headed by Ann Colgin, her husband Joe Wender, winemaker Alison Tauziet and consulting winemaker Alain Raynaud has done a fabulous job with these wines.
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2013
2018 - 2033
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Colgin fans can look forward to two exceptional vintages in these 2012s and 2013s. In 2012 the harvest was quite long and stretched an entire month, from September 20 to October 20. The 2012s bring together expressive aromatics and gorgeous, radiant fruit. As good as the 2012s are, the 2013s take things to another level with their pure, unbridled energy and pulsating fruit. As always, these wines are made in tiny quantities, but readers can at least look forward to a little more Tychson Hill Cabernet as Ann Colgin and her husband Joe Wender develop a plot adjacent to that site over the coming years. Long-time winemaker Allison Tauziet shares her thoughts on the 2013 vintage in this short video.
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2012
2017 - 2027
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Colgin fans can look forward to two exceptional vintages in these 2012s and 2013s. In 2012 the harvest was quite long and stretched an entire month, from September 20 to October 20. The 2012s bring together expressive aromatics and gorgeous, radiant fruit. As good as the 2012s are, the 2013s take things to another level with their pure, unbridled energy and pulsating fruit. As always, these wines are made in tiny quantities, but readers can at least look forward to a little more Tychson Hill Cabernet as Ann Colgin and her husband Joe Wender develop a plot adjacent to that site over the coming years. Long-time winemaker Allison Tauziet shares her thoughts on the 2013 vintage in this short video.
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2012
2017 - 2027
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Winemaker Allison Tauziet has done a fabulous job with her 2011s, but that isn't totally surprising, as I have had the chance to taste these wines from barrel every six months with Tauziet, proprietors Ann Colgin and Joe Wender, and their new COO, Paul Roberts, who moved over from BOND last year. The 2011s from IX Estate have always been superb, as this site on Pritchard Hill sits above the fog and drains well, both critical in 2011. The Cabernet Sauvignon from Tychson Hill is without question the wine that has come the farthest over the last two years, as it was incredibly raw and disjointed for much of its early life. In 2011 yields were down about 30%, not terrible for a year in which many producers suffered far more devastating losses. The 2012s are typical of the year in their silky, racy personalities. The 2011s and 2012s resemble the 2001s and 2002s respectively. Readers who want to learn more about the 2011s might enjoy this short video interview with Tauziet in the Colgin cellar. Tauziet shares her views on 2012 straight from the sorting table in this video.
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2011
2021 - 2031
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One of the questions I am often asked is what separates the elite wineries from the rest. There are a lot of pieces to the answer, but one of the biggest and most important attributes all top wineries share is consistency. That’s what the 2011s are all about at Colgin. Ordinarily, I might say I was surprised to see how well the 2011s have developed, but I have also tasted more than enough Colgin wines over the years to be not at all surprised. This is a stellar set of 2011s from Ann Colgin, her husband Joe Wender and the team led by President Paul Roberts and Winemaker Allison Tauziet.
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2011
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"It's not a question of good years and bad years up here on Pritchard Hill," said Ann Colgin. "It's a matter of quantity." The 2011 vintage, which she described as "a very pure expression of terroir and place," required a lot of sorting, and production of Colgin's estate wine was down 35%, with the syrah off by as much as 50%. The cabernet sauvignon on Pritchard Hill was harvested during the third week of October, but the fruit was largely protected from rot by good air movement and the vineyard's high altitude. As was the case at many other estates that routinely bottle very rich, high-pH cabernets with alcohol in the 15% range, the cooler 2011 conditions made for very complex and sharply delineated wines; in fact, these are among the best of the vintage. Incidentally, the 2012s here had not yet been assembled at the time of my early March visit. Winemaker Allison Tauziet carried out a lot of saignee to compensate for the bigger grapes in '12 owing to shatter, and my early look at some of the key components of the 2012s from barrel suggests another group of strong wines, in a distinctly riper style than the 2011s.
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2011
2016 - 2026
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Winemaker Allison Tauziet has done a fabulous job with her 2011s, but that isn't totally surprising, as I have had the chance to taste these wines from barrel every six months with Tauziet, proprietors Ann Colgin and Joe Wender, and their new COO, Paul Roberts, who moved over from BOND last year. The 2011s from IX Estate have always been superb, as this site on Pritchard Hill sits above the fog and drains well, both critical in 2011. The Cabernet Sauvignon from Tychson Hill is without question the wine that has come the farthest over the last two years, as it was incredibly raw and disjointed for much of its early life. In 2011 yields were down about 30%, not terrible for a year in which many producers suffered far more devastating losses. The 2012s are typical of the year in their silky, racy personalities. The 2011s and 2012s resemble the 2001s and 2002s respectively. Readers who want to learn more about the 2011s might enjoy this short video interview with Tauziet in the Colgin cellar. Tauziet shares her views on 2012 straight from the sorting table in this video.
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2011
2017 - 2026
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Winemaker Allison Tauziet describes 2010 as a year that started later than normal because of a cold March and early April. Conditions returned to normal in June, when temperatures increased. There were no heat spikes during the summer, but a period of heat in September allowed the fruit to catch up. The harvest took place between mid to late October. I also revisited the 2011s, which are now preliminary blends. Readers who want to learn more about Colgin might want to take a look at my video interview with Allison Tauziet filmed during the 2012 harvest. This is a striking set of wines from Ann Colgin, her husband Joe Wender, and the entire Colgin team.
00
2010
2020 - 2036
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2010
2018 - 2028
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This wine was tasted as part of 2010 Napa Valley at the NoMad Rooftop, which was held on April 22, 2015.
00
2010
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I was not able to taste the 2011s here as the blends will not be made until May.As a number of her colleagues noted to me in March, Ann Colgin mentioned that these wines were evolving positively and putting on weight in barrel and that this was one reason to delay finalizing the blends.The 2010s here, from what Colgin described as "a cooler year that featured a late start and heat bumps at the right time," are stunning.The crop level was normal and the grapes were harvested before the big rains of October 23 and 24.
00
2010
2016 - 2025
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Winemaker Allison Tauziet describes 2010 as a year that started later than normal because of a cold March and early April. Conditions returned to normal in June, when temperatures increased. There were no heat spikes during the summer, but a period of heat in September allowed the fruit to catch up. The harvest took place between mid to late October. I also revisited the 2011s, which are now preliminary blends. Readers who want to learn more about Colgin might want to take a look at my video interview with Allison Tauziet filmed during the 2012 harvest. This is a striking set of wines from Ann Colgin, her husband Joe Wender, and the entire Colgin team.
00
2010
2015 - 2030
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Colgin fans will delight in the 2009s and 2010s, two vintages that are fabulous here. The 2009s capture the silkiness and early appeal of the year. They are incredibly appealing wines. The 2010s will probably prove to be even better. I tasted the 2010s from preliminary blends and then in several pure component lots. Let's just say there is a lot to look forward to. There is no expense spared at Colgin, and it shows in these fabulous wines. This is a great showing from Ann Colgin, her husband Joe Wender and their winemaker Alison Tauziet.
00
2009
2019 - 2039
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00
2009
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Two thousand nine featured an average budbreak and flowering and felt classic from beginning to end, noted winemaker Allison Tauziet. A cool August with foggy days slowed down the ripening process, preserved acidity, and made for more mature tannins. There was a heat spike in early September but then the weather turned more moderate, said Tauziet, who carried out a shorter, gentler extraction as the tannins were easy to extract. "It's a perfumey vintage and we wanted to maintain freshness," she summarized. The 2010s had not been blended at the time of my visit.
00
2009
2017 - 2029
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Colgin fans will delight in the 2009s and 2010s, two vintages that are fabulous here. The 2009s capture the silkiness and early appeal of the year. They are incredibly appealing wines. The 2010s will probably prove to be even better. I tasted the 2010s from preliminary blends and then in several pure component lots. Let's just say there is a lot to look forward to. There is no expense spared at Colgin, and it shows in these fabulous wines. This is a great showing from Ann Colgin, her husband Joe Wender and their winemaker Alison Tauziet.
00
2009
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Winemaker Allison Tauziet describes the Colgin 2008s as "concentrated, refined wines that started out very firmly structured. During elevage, we had to build their middle palates. Now they are gaining weight in bottle." In contrast, she went on, the 2009s "were voluptuous from the beginning. Their tannins are easier and they will be approachable early." Limited rackings are done here, and Tauziet told me that the 2009s gained in richness and sweetness from lees contact, as most of the vintage wasn't racked until more than a year after the harvest (the 2008s were racked just twice prior to being bottled in July of 2010). The 2009 harvest was spread out over a full month, from the second week of September through the second week of October, she went on, while the 2008 harvest was over by the end of September. One of the keys to preserving quality in 2008, she said, was to declassify a lot of the early-picked merlot that was affected by heat spikes in late August and early September.
00
2008
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Winemaker Allison Tauziet describes the Colgin 2008s as "concentrated, refined wines that started out very firmly structured. During elevage, we had to build their middle palates. Now they are gaining weight in bottle." In contrast, she went on, the 2009s "were voluptuous from the beginning. Their tannins are easier and they will be approachable early." Limited rackings are done here, and Tauziet told me that the 2009s gained in richness and sweetness from lees contact, as most of the vintage wasn't racked until more than a year after the harvest (the 2008s were racked just twice prior to being bottled in July of 2010). The 2009 harvest was spread out over a full month, from the second week of September through the second week of October, she went on, while the 2008 harvest was over by the end of September. One of the keys to preserving quality in 2008, she said, was to declassify a lot of the early-picked merlot that was affected by heat spikes in late August and early September.
00
2008
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The small size of the 2008 crop was due to drought rather than frost, noted winemaker Allison Tauziet, adding, "I see vintages in terms of water, not temperature." The grapes were small and concentrated, with fewer clusters. And yet pHs here are not as exaggerated as they were as recently as the early 2000s, thanks in large part to a project to reposition shoots to allow for a wider canopy, which in turn enables more indirect sunlight on the grapes. This was one of the most impressive visits of my tour, and a good example of cabernet-based wines that can carry off alcohol levels in the mid-15s with reasonable grace.
00
2007
2024 - 2048
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Hatched comes strongly recommended. It might lack the luxurious accouterments you might expect from a restaurant. You could argue that it is stripped down to the fundaments: the quality of service and quality of food. Inconveniently, it is not located close to any tube station, off the beaten trek, so either grab a cab or give your legs a workout. Trust me, the Pain Perdu alone is worth it.
00
2007
2022 - 2032
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00
2007
2023 - 2035
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00
2007
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The small size of the 2008 crop was due to drought rather than frost, noted winemaker Allison Tauziet, adding, "I see vintages in terms of water, not temperature." The grapes were small and concentrated, with fewer clusters. And yet pHs here are not as exaggerated as they were as recently as the early 2000s, thanks in large part to a project to reposition shoots to allow for a wider canopy, which in turn enables more indirect sunlight on the grapes. This was one of the most impressive visits of my tour, and a good example of cabernet-based wines that can carry off alcohol levels in the mid-15s with reasonable grace.
00
2007
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The hugely rich 2006s here have pHs a bit higher than normal but also slightly elevated acidity levels, noted winemaker Allison Tauziet. Very little racking was needed, she told me, and the wines "benefited from extra lees contact, which gave them both juiciness and richness." The 2007s, from a year that featured small clusters, hold out the potential to be even greater, but it was the sheer sex appeal of the 2006s that caught my attention in March. Co-owner Ann Colgin noted that the 2007 harvest was the longest one to date, spreading out over a full six weeks.
00
2006
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The hugely rich 2006s here have pHs a bit higher than normal but also slightly elevated acidity levels, noted winemaker Allison Tauziet. Very little racking was needed, she told me, and the wines "benefited from extra lees contact, which gave them both juiciness and richness." The 2007s, from a year that featured small clusters, hold out the potential to be even greater, but it was the sheer sex appeal of the 2006s that caught my attention in March. Co-owner Ann Colgin noted that the 2007 harvest was the longest one to date, spreading out over a full six weeks.
00
2006
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This was one of the most consistently outstanding set of wines on my March tour, as the fruit in both 2005 and 2006 benefited from good hang time. Despite high pHs and alcohol levels consistently in the low to mid 15% range, both of these vintages offer lovely verve and definition. To my palate, these wines are easier to drink than-and every bit as ageworthy as-many of the Colgin wines from 2002 and 2003 but with no loss of richness. According to Ann Colgin, in 2005 the team dropped crop no less than four different times during the season, ultimately throwing away up to 75% of the fruit. Following the departure of long-time winemaker Mark Aubert, Allison Tauziet vinified the 2007 vintage, with Alain Raynaud of Chateau Quinault in St. Emilion continuing to serve as consultant.
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2005
2015 - 2025
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This wine was tasted as part of a Colgin retrospective held at the Villa d'Este Wine Symposium in November 2015.
00
2005
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This was one of the most consistently outstanding set of wines on my March tour, as the fruit in both 2005 and 2006 benefited from good hang time. Despite high pHs and alcohol levels consistently in the low to mid 15% range, both of these vintages offer lovely verve and definition. To my palate, these wines are easier to drink than-and every bit as ageworthy as-many of the Colgin wines from 2002 and 2003 but with no loss of richness. According to Ann Colgin, in 2005 the team dropped crop no less than four different times during the season, ultimately throwing away up to 75% of the fruit. Following the departure of long-time winemaker Mark Aubert, Allison Tauziet vinified the 2007 vintage, with Alain Raynaud of Chateau Quinault in St. Emilion continuing to serve as consultant.
00
2005
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Following the departure of long-time winemaker Mark Aubert (he is now making wine for Bryant Family Vineyards in addition to his own label), assistant winemaker Allison Tauziet is at the helm here, with ongoing consulting assistance from Chateau Quinault's (St. Emilion) Alain Raynaud. The team bottled the 2004s last March, a few months earlier than usual, due to the vintage's high alcohol and ripeness and because they felt the wines were absorbing a lot of oak. These wines are remarkably rich, with alcohol levels typically in the mid to high 15% range. The 2005 growing season here got off to an early start and then benefited from a cooler summer and longer hang time. According to Ann Colgin, the estate dropped a lot of crop in August-"more than most people did." On my most recent visit, I was especially struck by the two Herb Lamb Vineyard bottlings, which showed more consistent ripeness than in some previous vintages. In fact, this is probably no coincidence, as vineyard management guru David Abreu got involved with this property in July of 2004 and immediately made the decision to open up the canopy and get better sun exposure in this north-facing vineyard.
00
2004
2015 - 2025
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2004
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Following the departure of long-time winemaker Mark Aubert (he is now making wine for Bryant Family Vineyards in addition to his own label), assistant winemaker Allison Tauziet is at the helm here, with ongoing consulting assistance from Chateau Quinault's (St. Emilion) Alain Raynaud. The team bottled the 2004s last March, a few months earlier than usual, due to the vintage's high alcohol and ripeness and because they felt the wines were absorbing a lot of oak. These wines are remarkably rich, with alcohol levels typically in the mid to high 15% range. The 2005 growing season here got off to an early start and then benefited from a cooler summer and longer hang time. According to Ann Colgin, the estate dropped a lot of crop in August-"more than most people did." On my most recent visit, I was especially struck by the two Herb Lamb Vineyard bottlings, which showed more consistent ripeness than in some previous vintages. In fact, this is probably no coincidence, as vineyard management guru David Abreu got involved with this property in July of 2004 and immediately made the decision to open up the canopy and get better sun exposure in this north-facing vineyard.
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2004
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I'm happy to report that the syrah at this mountaintop estate overlooking Lake Hennessey is delivering on its early promise, showing superb breadth and complexity of flavor and more freshness than a wine at its level of pH (normally at least 3. 9) has any right to show. Colgin's collection of 2003 cabernet-based wines has turned out extremely well, and the young 2004s promise even greater richness. Winemaker Mark Aubert seeks to harvest in the high 26o-28o brix range, but noted that there was no watering back of the must in 2003.
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2003
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I'm happy to report that the syrah at this mountaintop estate overlooking Lake Hennessey is delivering on its early promise, showing superb breadth and complexity of flavor and more freshness than a wine at its level of pH (normally at least 3. 9) has any right to show. Colgin's collection of 2003 cabernet-based wines has turned out extremely well, and the young 2004s promise even greater richness. Winemaker Mark Aubert seeks to harvest in the high 26o-28o brix range, but noted that there was no watering back of the must in 2003.
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2003
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"The longer the 2003s stayed in the tank, the sweeter they got," noted winemaker Mark Aubert."The phenolic material was there in the first place but the wines just kept getting better and better, not to mention darker."Total maceration times for the outsized cabernet-based wines of Ann Colgin and Joe Wender are now between 50 and 60 days.As of the beginning of March, the young 2003s had not yet been racked, and Aubert anticipated racking them only in preparation for the bottling, as he did with the 2002s.My early look at the 2003s suggests that they will be more tannic and oaky than the 2002s, but it's entirely possible that some of their woodiness will be absorbed during their final months of elevage.Aubert noted that the 2002s possess a somewhat cooler fruit character and show less evidence of surmaturite than the 2003s despite their thoroughly ripe tannins.These are some of California's richest and most massive red wines.
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2002
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"The longer the 2003s stayed in the tank, the sweeter they got," noted winemaker Mark Aubert."The phenolic material was there in the first place but the wines just kept getting better and better, not to mention darker."Total maceration times for the outsized cabernet-based wines of Ann Colgin and Joe Wender are now between 50 and 60 days.As of the beginning of March, the young 2003s had not yet been racked, and Aubert anticipated racking them only in preparation for the bottling, as he did with the 2002s.My early look at the 2003s suggests that they will be more tannic and oaky than the 2002s, but it's entirely possible that some of their woodiness will be absorbed during their final months of elevage.Aubert noted that the 2002s possess a somewhat cooler fruit character and show less evidence of surmaturite than the 2003s despite their thoroughly ripe tannins.These are some of California's richest and most massive red wines.
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2002
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Ann Colgin and husband Joe Wender purchased this property from the David Arthur family on a hilltop above Lake Hennessey in 1998 and planted syrah and Bordeaux red varieties in 2000.Winemaker Mark Aubert describes the soil as "thin and austere, about 60% rocks."Barrel tastings of the 2002 wines from these vines suggest that this site will be the source of great wines from the outset. The Colgin reds have very high alcohol and high pHs-in the neighborhood of 4.0 for the 2001s and 2002s. They should be knockouts in their youth but should also age well based on their huge concentration and tannin levels. (I suspect, however, that many Colgin wanabees without the requisite extract and tannic support will lose their fruit and fall on their faces in a much shorter time frame, especially where cellar temperatures are not sufficiently low and care is not paid to sulfur levels at bottling.)The Colgin 2001s remained on their skins for 40 to 50 days, and the 2002s for 55 days, with a total of about 30 pumpovers per vat. These wines are some of the North Coast's most flamboyantly rich examples.
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