This savory and earthy wine needs another few years to put on weight, but it's balanced and tasty, if a bit brooding, at the moment. Cherry red in color and medium in body, the wine offers aromas of dried blueberry, pencil lead, olive tapenade, and cedar. Flavors of sour cherry, ground rosemary, wet rock, and dried bay leaf, with a grainy and dry finish (read: very little sugar). Blend of 90% Cabernet Sauvignon and 10% Merlot. 14.1% alcohol. Better on second day, with a real balance that some 2017s lack.
I wonder where some 2017s are going to be in 3-5 years, but not this one. Comfortable in its own skin, this wine will always be savory, but it has enough intensity, structure, and acidity to grow into something impressive. 92-93 as of now (predictions are tough to make, much less quantify), but I have high hopes for opening another bottle in 2022 or later.
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10/12/2023 - GrapeCrusader Likes this wine: 93 Points
Beautiful, nuff said.
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10/7/2023 - Weiner Likes this wine: 94 Points
Mild dark fruit, dark chocolate and tabaco, tannens mild to medium, nice wine, elegant, could drink now or age.
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7/23/2023 - BergerKing Likes this wine: 93 Points
Nice nose, but I expected more. Nothing bad, just not where I want it to be at this price point.
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5/3/2020 - msuwine wrote: 93 Points
This savory and earthy wine needs another few years to put on weight, but it's balanced and tasty, if a bit brooding, at the moment. Cherry red in color and medium in body, the wine offers aromas of dried blueberry, pencil lead, olive tapenade, and cedar. Flavors of sour cherry, ground rosemary, wet rock, and dried bay leaf, with a grainy and dry finish (read: very little sugar). Blend of 90% Cabernet Sauvignon and 10% Merlot. 14.1% alcohol. Better on second day, with a real balance that some 2017s lack.
I wonder where some 2017s are going to be in 3-5 years, but not this one. Comfortable in its own skin, this wine will always be savory, but it has enough intensity, structure, and acidity to grow into something impressive. 92-93 as of now (predictions are tough to make, much less quantify), but I have high hopes for opening another bottle in 2022 or later.
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