A lean, elegant Sonoma Cab, bright fruit on the attack, like small under ripe currants, with barely any oak spice. It quickly showed greener notes of bay, and eventually bell pepper, though not as extreme as a Cab Franc, just typical cool-climate Cab Sauv. The elegant tannin, and bright acid made this a great pairing for a simply prepared steak, though the weakness of the vintage revealed itself on the finish, which was short and somewhat thin. That said, the elegance and freshness of this Cab was lovely, and I can't wait to try their effort from the stronger vintages of 12 and 13. This will continue to develop over the next five years, though it will never be an opulent or lush bomb of a wine.
A little on the light and fruity side. Decanted it for an hour and definitely noticed it getting fruitier as it got air. I think it could probably use another year in the bottle but it's *definitely* drinkable now. Enjoying it on its own but *really* enjoying it with a well cooked steak. I wouldn't call this a dry cab, though it's getting drier as it gets more air.
Popped and poured. While this is very well made and tastes like a Rafanelli effort, I get the feeling it's holding something back. I have another bottle and only time will tell if it's in need of more age or the 2011 vintage was, indeed, a struggle for them as well.
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