Community Tasting Note

Jeff Leve wrote:

Sunday, April 20, 2014 - With fennel, spearmint, cocoa powder and spicy, crisp cassis, the wine is soft, polished and fresh. It makes up for its lack of depth with fresh red fruit and easy accessibility. The vintage uses the highest percentage of Cabernet Sauvignon in the history of the estate at 80% of the blend, along with 10% Merlot, 5% Cabernet Franc and 5% Petit Verdot. The wine reached 13.2% alcohol and has a pH of 3.63 with yields of 36 hectoliters per hectare. The Grand Vin was made from 50% of the harvest. 89-91 Pts

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