The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's 50 best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.
100 points Robert Parker's Wine Advocate
I have consumed several bottles of the 1997 Cabernet Sauvignon Pritchard Hill. One of the most awesome young reds I have ever tasted, it possesses a black/purple color, a seamless texture, and freakishly high levels of intensity (cassis, black and blueberries infused with espresso, chocolate, and licorice) that are flawlessly presented in a full-bodied, massive yet elegant wine. Nothing is out of balance in this explosively rich, thick, highly-extracted Cabernet. A compelling, historic Cabernet Sauvignon, it will drink well for 30-35 years. It is not too much to suggest that in the future, Bryant's Pritchard Hill Cabernet Sauvignon might well be one of the wines that redefines greatness in Cabernet Sauvignon. (12/2000)
96 points Stephen Tanzer's International Wine Cellar
Saturated deep ruby. Extraordinarily deep nose features black raspberry, black cherry, smoke and leather. Great explosive middle is at once broodingly deep and incredibly sweet, without being overly roasted: flavors of chocolate-covered cherries and maple syrup dominate. Just enough balancing acidity to give brightness to the wine. The alcohol here is nearly off the charts (in the high 15s), but the wine does not come across as hot. Finishes with melting, soft tannins and incredible sappy length. Critics of this wine will no doubt recommend consumption over the next several years, but this wine may go on and on like a '47 Pomerol. A monument in the making. (5/2000)
94 points Wine Spectator
Ripe and opulent, rich and fleshy, with lively plum and blackberry fruit that's well centered, complex and deftly balanced. Long, supple, polished finish that keeps the fruit at the center.--'97 California Cabernet retrospective. Drink now through 2017. (Web-2008)
Bryant Family Vineyard Cabernet Sauvignon is 100% Cabernet Sauvignon made from our 13-acre estate vineyard atop Pritchard Hill, overlooking Lake Hennessey.
The vineyard’s west-facing slope is perfectly positioned to capture the prevailing cool lake breezes, while also providing protection from drying canyon winds. The unique combination of rocky Sobrante soil, sunlight, cool breezes, soil depth and meticulous farming site to yield wines of exceptional quality. This first growth vineyard is meticulously farmed by David Abreu, with whom we have worked closely for more than 12 years. A beautiful expression of our unique terroir, this wine is a testament to the dedication of our winemaking and vineyard team who aim to produce the finest wine possible from this site.
One of the most concentrated yet opulent Cabernet Sauvignons in the world. A blockbuster wine with great elegance. The wine has an immense balance, with jammed cassis fruit, lovely acidity and super, smooth tannins. Due to its high concentration and density, it prefers ten to fifteen years of cellaring before delivering its best.
Located 1,500 feet up on Pritchard Hill, Bryant Family’s 10-acre vineyard enjoys a unique terroir. The western winds bring the cooling air to the site allowing 5 to 10 degrees cooler growing conditions, which in turn keeps the acidity levels high. The poor, rocky terrain provides very little nutrients and water to the vines that yield grapes with a higher concentration. Yet the hillside orientation treats the vines equally when it comes to distribution of sunlight.
Philosophy in winemaking
The winemaking philosophy bases on super low yields in order to obtain maximum concentration in the grapes. The naturally boosted grapes are then vinified using modern technology in gravity-oriented winery facilities. Part of the success story of the Bryant Family wines has been the winemaking team, which has always been led by highly appreciated wine consultants. The famous Helen Turley was the first of these, followed by Philippe Melka and now Mark Aubert together with Michel Rolland.