The bouquet is expressive and even poetic, with herbs and savory spices and an earthy quality evocative of a tranquil forest. The grapes were hand-harvested from small lots, then aged for 21 months in new and used French Oak. The resulting texture is refined and the bright red strawberries and cranberries coalesce seamlessly with cola and spice. Taut and tempting, it is a delight to revisit.
An elegant contender, with 15% Petite Sirah from the Rockpile AVA, its amplified tannins show the wine’s inherent structure. But, like a ballet dancer, they are composed and well defined. Blueberry gelée and plum gloss over the palate, with back notes of mocha and lavender.
Mineral-rich soils are reflected in finely delineated tannins and a seamless, steely mouthfeel. Plump blue fruit amps the wine’s energy and verve, while wild dried herbs bring added texture. Ultimately, its juicy, fruity persona is what is most desirable.
A thrilling wine, with wild strawberry and vanilla cream, dotted with spiced red tea, tomato leaf, and red beets. Acidity reigns supreme; lifting rose petals and mulled raspberries to a beautifully balanced level. Sensational.
Made from the Voskehat variety on high-altitude, rocky soils, stainless-steel tank fermented and aged nine months. Nutty aromas, with pear tart, vanilla crème, and elderflower. Silky on the mouth, it washes over the palate with tangerine, apricot nectar, and chamomile flower. As it progresses, the floral flavors bloom, accompanied by spiced fig and white chocolate.
Muscle-bound, with deep soil notes filled with graphite, desiccated violets, espresso, and blackberry. Bound by spiced cedar and a tarry middle, the palate is lifted by arching tannins, this is mountain fruit at its core.
Tarry and concentrated, with Devil’s Food cake and black cherry surrounded by velvet-lined tannins. Elegant and chewy, with fine oak integration rounding out, softening, and ultimately lengthening, the spiced finish.
This is a wine with serious tannic structure for a Cabernet in its price range, and consequently an unusually good choice for those seeking a relatively affordable partner for robust foods when cost is an issue. Many producers use some residual sugar to buffer the tannins in a wine such as this, but a bit of dietary fat in a grilled steak will perform the same function well.