| Best of Region, Best Value, Collectible, Cult Status, Limited Production!, Trend Setting! |
Cellaring Potential Drink Now or Cellar Midterm (5-8 years) |
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Comments
The wines remind me of the way Napa Valley Cabernet Sauvignon used to be made in the mid 1980s; like when Randy Dunn was the winemaker at Caymus - big, rich black cherry and cassis-like fruit, with firm tannins, but great balance and transparency to detail nuances like cedar tobacco, and violets.
100% destemming and crushing by hand directly into 2 ton open top fermentation tanks. Spontaneous natural yeast fermentation at 86 degrees with the cap of skins punched down 2-4 times a day for 12 to 14 days. Wine drained directly to barrels together with single pressing from traditional basket press. Full malolactic fermentation takes place in barrel. 35% new French oak and 5% new American oak is used from high quality coopers. 23 months in barrels with serveral rackings to gradually clarify the wine and assist maturation. The wine is bottled by hand, unfiltered.
Impressive, deep red color. Big, intense palate with thick, broad tannins, though still quite fine. Long finish and loads of potential. Rich intense nutty fruitcake nose with a mix of black and red wild berries. Some tobacco, smoke, toast and cedar mostly from the oak. Delicious now with a thick chunk of free-range beef, but better now between 2010 and 2020.
A loamy, muscular-styled Cabernet, with briar, black currant, braised fig and dark olive notes that rumble through the grippy finish. A bit old-school in style. For the cellar. Best from 2011 through 2013. 758 cases made. –JM - 91 points, Wine Spectator
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