We use cookies for analytics and to improve our site. You agree to our use of cookies by closing this message box or continuing to use our site. To find out more, including how to change your settings, see our Cookie Policy.
This is a dark and extracted wine smelling of black currants, pencil lead, and floral notes such as violets. Very young, moderate grip, dark cassis berry with black cherry overtones. To me, this is prototypical mountainside Cabernet Sauvignon from Northern California. I would love to taste this in another 10 years when it settles down.
This is a dark and extracted wine smelling of black currants, pencil lead, and floral notes such as violets. Very young, moderate grip, dark cassis berry with black cherry overtones. To me, this is prototypical mountainside Cabernet Sauvignon from Northern California. I would love to taste this in another 10 years when it settles down.
Lovely dark fruit on the nose and solid structure with enough acidity to go another lap or two. Nicely Oaked with cinnamon, vanilla, and new leather combo that is very enjoyable.
Lovely dark fruit on the nose and solid structure with enough acidity to go another lap or two. Nicely Oaked with cinnamon, vanilla, and new leather combo that is very enjoyable.
Solid effort with silky smooth tannins, medium AbV and slight acidity. Dark fruit and a whiff of bell pepper. Still evolving with wonderful bouquet and moderately long finish.
Solid effort with silky smooth tannins, medium AbV and slight acidity. Dark fruit and a whiff of bell pepper. Still evolving with wonderful bouquet and moderately long finish.
Classic aromas of black cherry, graphite, vanilla, and dried herbs. Backward in the mouth and needed a couple hours to open up, but everything translates through to the palate with just a touch of baking chocolate added. Tannins are mouth drying and slightly herbaceous, but stop short of being "green" or raw. Needs time.
Classic aromas of black cherry, graphite, vanilla, and dried herbs. Backward in the mouth and needed a couple hours to open up, but everything translates through to the palate with just a touch of baking chocolate added. Tannins are mouth drying and slightly herbaceous, but stop short of being "green" or raw. Needs time.
Napa Valley, California, USA
