The 2004 Cabernet Sauvignon Helena Montana is 100% Cabernet Sauvignon as well, came in at 14.5% natural alcohol and is aged 14 months in all French oak. This is a slightly higher elevation with more sandy and gravely loam soils, than clay and loam. Plenty of smoke, black currants, espresso roast and barbecue meaty notes are followed by a rich, full-throttle tannic wine. Someone suggested that these could be 50-year wines and I don’t disagree with that, but that is easy to say when most of us will be pushing up daisies by the time 2064 rolls around. The point is that these are meant for long-term cellaring, although they are certainly approachable now and probably can be enjoyed with a nice grilled slab of beef. This is an intriguing and top-flight project of the Jackson family in Knights Valley. These are both 100% Cabernet Sauvignons made by their top-notch Bordeaux winemaker Pierre Seillan.