A blend of 32% Cabernet Sauvignon, 24% Cabernet Franc, 20% Malbec, and 24% Merlot aged 27 months in 75% new French Oak. Plush tannins are amped by melting dark chocolate; a bit grainy but ultimately luscious and textural. Boysenberry ganache, soy sauce, and new leather take a sensuous pause on the palate, unleashing a windfall of violets on the long-lasting finish.
Creamy velvet-lined chocolate licorice indicates the soft tannins and streamlined structure of this 100% Cabernet Sauvignon planted on hillsides that climb as high as 1600 feet above sea level. Aged for 26 months in 75% new French oak, notes of tree bark, graphite, and blackberry-filled cake surround the palate. Spiced cedar braces against the tongue, while black tea and black plum are streamlined on the finish.
Taste the soil: sweet and generous, with a thread of minerality and dark espresso. Sueded tannins are sleek and faintly dusted with dark chocolate. Black plum is introduced, graceful and poignant, alongside new leather and cedar-splashed nutmeg.
An articulate Sauv Blanc, sparked with an assembly of flavor: white pepper, cucumber, honeysuckle, peach, grapefruit zest, and kiwi. An underlying creaminess softens its racy acidity while soothing the palate.
A desirable combination of lemon bar, peach parfait, vanilla bean, and Mandarin orange. There’s a soil component, ethereal, and generated by a fine acid structure and an underlying stoney quality. Gorgeously balanced by the hands of winemaker Stephanie Putnam.
Luminous and intense, with tobacco, worn leather, and graphite in the forefront, this is nevertheless an elegant specimen of concentrated bliss. From its blackberry core to a duo of espresso and wild cherry, it delivers a deliciously long-lasting experience.
Violets burst from the glass, aromatically and on the palate. The floral tones meld with an underscore of graphite, a fine line that offers a slight grip until it lets go and dusts the mouth with sage and dark plum.
American-oak aged, this Zin is Mark Trione’s passion project. It is fermented in open top tanks and the grapes are gently punched down throughout fermentation, which is similar to their process of handling Pinot Noir. Aromatically stunning, with a perfume of cherry-vanilla. Chewy and ripe, the duet of blueberry and sandalwood leaves a slickness on the palate. Elegant, with a fine acidity priming notes of tobacco, licorice, and chocolate fudge.