Amazing,rich — a month ago
Board meeting day one — 9 months ago
Amazing nose of honeysuckle and wet hay. Very dry on the palate with a mineral essence and balanced acid. — 3 years ago
Had this for thanksgiving dinner...while I think it may lack the acidity to pair with turkey and cranberries, it’s a superb wine on its own. Really fat blackberry fruit with mocha undertones. Might be better with steak or cheese. Still very nice — 5 months ago
The balanced nose shows restrain and acumen; black cherry mocha and heavy floral conformance. Shades of oak aging are intelligent and stabilized. Tannins are rigid and acidity is noticeable. This wine, however, lacks complexity and gives off high amounts of heat. But the low amount of rain and warm summer in 2015 helped an early ripen, and this wine shows fantastic qualities of ripened fruit without being jammy or over-extracted. Cheers to mother nature, and the amazing things she can accomplish! Cheers! — 2 years ago
11/18. Another nice red from Napa. Liked the flavor and finish. — 5 months ago
Build-your-own-pizza night with our lovely brides, and I wanted to try something unique. I normally don't drink Cab Franc with pizza, but it actually worked nicely.
My introduction to Acumen was about 3 months ago and I had their Mountain cab...really liked it. Found out that Denis Malbec was the winemaker through 2015 before his passing, and @Steve Matthiasson was the viticulturist. Steve is now the winemaker. I was then re-introduced to Acumen by @Henrik Poulsen , who shares a love of cab franc, like I do! Henrik, thank you for getting me re-acquainted with Acumen! My understanding is that the Acumen cab franc was made in small numbers, and was mainly a project for the family to enjoy.
Acumen is an Atlas Peak project, so naturally I enjoyed it as Mountain fruit is my favorite. This cab franc needs air time, but even as it opens, there is no trace of green pepper. Tart and dark fruit dominate the nose, mainly dusty blackberries. Deep red/black in the glass. Very nice mid palate texture and the finish was of crushed rock, truffled mushrooms, blackberries, and a touch of rhubarb. Thanks again, Henrik! — 2 years ago