The blend of 54% Cabernet Sauvignon, 30% Merlot, 11% Petit Verdot, and 5% Cabernet Franc spent 22 months in barrel. Taste the ancient soils, with notes of mocha and dark berries. The mouthfeel is creamy, with round giving tannins.
The blend of 54% Cabernet Sauvignon, 30% Merlot, 11% Petit Verdot, and 5% Cabernet Franc spent 22 months in barrel. Taste the ancient soils, with notes of mocha and dark berries. The mouthfeel is creamy, with round giving tannins.
Fruit from Turnbull’s historic vineyards: Fortuna and Leopoldina, bore fruit for this dynamic and limited production “best of the best” from the winery. With 9% Cabernet Franc added to 92% Cabernet Sauvignon, the liquid spent 20 months in barrel with only 15% new oak. With tremendous stage presence, its charm is apparent from the initial sip, a silky, crimson curtain opening to reveal sandalwood soaked in dense boysenberry and black strap molasses. A textural mosaic of earth, dark chocolate, and summer plums offer a passionate finish.
Generous layers of plum, black cherry, and forest floor are pampered with cinnamon and red tea. Elegant, with an extended finish that leaves a dot of white pepper on the palate.
Grassy flavors fill the mouth, accompanied by grapefruit and lime sorbet. A pretty floral finish of gardenia is lit up by refreshing acidity.
Dynamic with unbridled notes of dark cherry, tobacco, and spiced cedar. Rich and ripe, a stand-out contender displaying the prowess of the region’s ability to produce world-class Cabs.
Chalky tannins steady the flow of black currant and black tea. Concentrated notes of new leather and spiced cedar converge on a foundation of wet stone.
Apricot, salted peanut brittle, and crisp acidity are brilliant starters. Apple tart is dotted with shaved lemon zest for a super-charged finish.
Here’s an exemplar of bang for the buck. In tandem with classic grapefruit and passion fruit, fragrances of papaya, muskmelon, and fennel charm, while the juiciness of nectarine jibes with the mouthfeel, clean yet slightly creamy due to judicious lees contact; thyme and a dash of salt lift the finish.