Had almost forgotten how nice Cabernet franc could be until this one. Nice structure and balance, can be paired with any weekday dinner. Note as a repeat buy. — a day ago
Beautifully smooth and delicious cab franc, medium bodied, deep fruit with noticeable but not overwhelming pepper. Big hit at Thanksgiving. 2017 vintage, good value at $19. — 6 days ago
What a nose. Love this when it’s young. Incense, smokey wood shavings, bright berry fruit, mesmerizing nose. Super juicy and so clean with incredible minerality, freshness, bright berry fruit and so much energy. Awesome. Such fine tannins and finesse. So good. — 21 days ago
24 years is a big deal. Probably would inventory the same flavors—cranberry, dark fruit , cherries and forest floor. But it’s the DEPTH that’s amazing. Like there’s no bottom to these flavors. Perfect compliment for Thanksgiving turkey — 8 days ago
In the beginning of its drinking window, but there is so much more to be found with a few more years of patience. Red currants, currant leafs, tobacco and a hint of green bell pepper. Can’t wait to have it with some development. — 11 hours ago
Dark, brooding, mysterious, beautiful nose. Dark mashed flowers, dark berries, gorgeous minerality, smells limestoney, amazing details and precision to this nose. Just gorgeous and so deep. Rich, ripe and wow levels of purity with an engaging limestone sweetness accented with deep pure sweet berries. So well made and refined. But so deep and so much more to say. This is so greet. Structure and so classic. Such a long finish. Dynamite. — 21 days ago
Nose of wet earth, green bell pepper, grass clippings, violet, and a touch of beef fat.
Lots of floral notes and the palate with good red fruit acidity. Tannins are fairy course and leave a good bit of astringency with nice minerality.
Classic and rustic cab franc which I love. I understand how the green and earth notes could be off-putting for some though. — 13 days ago
Josh Morgenthau
Big and beautiful nose with a lean body. Day 3 and it’s gorgeous. Little floral violet and black currant and juicy crunchy acids. Think this is going to stun in 5-10 years. — 12 days ago