Ed Rasimus wrote:

> Until about a year ago I never recall a conscious awareness of dill
> notes in a wine. They might have been there, but certainly not in very
> obvious concentration.
>
> Now, in the last year it seems that I'm increasingly getting dill both
> in aroma and taste in red wines, usually cabernet sauvignon or cab
> blends. I first really became aware of it in some Becker Vineyards
> wines (Rockwall TX) both cab and cab blend.

Ed,
I too have read descriptions of dill found in wines. What I've noted
is an association with the use of new (possibly American) oak. That
would certainly fit Ridge, since they use American oak cooperage, but I
can't say whether any of the other cases might be attributable to that.

Mark Lipton
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