March 25, 2016 - A bit raw at this stage. Will age improve this wine?
May 2, 2015 - Let's see what Day 2 brings. PNP through a venturi. Acid and tannins prominent. Perhaps a little old world but for a guy who drinks a lot of that and not much Californian, I don't get that vibe. Less fruit forward for sure and some oak, but manageable. Day2/3 - if nothing else, it needs more age and more decanting. Still unbalanced acids to my tastes, but better, less oak and a little more fruit, perhaps some attractive vanilla. QPR poor but that's not what they are going for.
December 29, 2014 - Deep garnet color, lightened tannins and excellent finish
November 20, 2014 - Excellent blend. 70% cabernet sauvignon but the blend of other grapes completely takes the cab edge off the palate. Drinks more like a lighter bordeaux to me. Not a hint of acidity. Great on the nose. A little pricey but David Arthur's wines regularly score in the 90s so it's to be expected.
October 7, 2014 - heavily oaked, uneven after significant aeration.
September 6, 2014 - Garnet. Spice, cherries and cedar on the nose. Small glass from wine store tasting machine . Good balance, red cherries, mineral, hint of tobacco with a nice balance overall. The Sangiovase predominates in the tasting profile. Would do well with grilled meat or pasta.
September 17, 2013 - Winorama with a surprise (engagement)!; 9/15/2013-9/18/2013 (Napa Valley California): 2011 was such a tough year and apparently hit the Sangiovese quite a bit so this blend was a bit different than the past with quite a few blending grapes and a strong cab influence. It's more of a herbaceous wine, a touch green - but not in a bad way, can taste a bit of peppers. Comes across as a bit more old world to me and a bit less fruit forward, but still a nice wine that felt like it needed some lighter meat (maybe chicken or pork).