We made a mistake and drank this right after a Napa fruit bomb. The difference was stark.
At first I didnt like it. The nose was burnt hair/burnt popcorn. The palate was much better with some red fruit and some secondary essence. I had an inspiration and tried it with some Parmigiano-Reggiano. Amazing pairing. It sweetened up the wine and brought out lots of primary fruit flavor. The nose showed some red fruit as well.
I do like it, but I agree with an 89 score. Not my favorite from the winery.
Mineral-driven with oak and plum notes in the nose, the wine features a sweetness to the fresh, medium-bodied dark red fruits that should improve with age. From a blend of 82% Merlot with 18% Cabernet Franc, the wine reached 13.3% alcohol. The wine was produced using micro-vinification techniques. This is an estate to watch for in future vintages as the terroir is great and the owner, Peter Kwok has a spare no expense attitude and the drive to make the best wine possible. 88-90 Pts
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4/14/2023 - MrSkimo wrote: 89 Points
We made a mistake and drank this right after a Napa fruit bomb. The difference was stark.
At first I didnt like it. The nose was burnt hair/burnt popcorn. The palate was much better with some red fruit and some secondary essence. I had an inspiration and tried it with some Parmigiano-Reggiano. Amazing pairing. It sweetened up the wine and brought out lots of primary fruit flavor. The nose showed some red fruit as well.
I do like it, but I agree with an 89 score. Not my favorite from the winery.
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4/29/2014 - Jeff Leve wrote: 89 Points
Mineral-driven with oak and plum notes in the nose, the wine features a sweetness to the fresh, medium-bodied dark red fruits that should improve with age. From a blend of 82% Merlot with 18% Cabernet Franc, the wine reached 13.3% alcohol. The wine was produced using micro-vinification techniques. This is an estate to watch for in future vintages as the terroir is great and the owner, Peter Kwok has a spare no expense attitude and the drive to make the best wine possible. 88-90 Pts
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