Mocha-tinged blackberries, earth tones, savory herbs and exotic spice form a dark and inward bouquet as the 2016 Red Wine evolves in the glass. Packed full of crisp red and black fruits, there’s a lift and vibrancy here that's impossible to ignore, all guided by mineral-tinged acidity. Hauntingly dark florals and nuances of chalk dust linger. The 2016 finishes with crystalline tannins that add a crunchy sensation throughout. This is the first year that the Red Wine was made from all estate fruit. It's a beautiful vintage of this cuvée in the making. (Eric Guido, Vinous, January 2024)
Mocha-tinged blackberries, earth tones, savory herbs and exotic spice form a dark and inward bouquet as the 2016 Red Wine evolves in the glass. Packed full of crisp red and black fruits, there’s a lift and vibrancy here that's impossible to ignore, all guided by mineral-tinged acidity. Hauntingly dark florals and nuances of chalk dust linger. The 2016 finishes with crystalline tannins that add a crunchy sensation throughout. This is the first year that the Red Wine was made from all estate fruit. It's a beautiful vintage of this cuvée in the making. (Eric Guido, Vinous, January 2024)
Feb 1st, 2024
Served at Rupert’s, taken home to Shore Lodge. Red fruit with a tannin filled leather and tobacco finish.
Served at Rupert’s, taken home to Shore Lodge. Red fruit with a tannin filled leather and tobacco finish.
Feb 14th, 2023
Columbia Valley, Oregon/Washington, USA
