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.
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.
With a Zinfandel-based profile, notes of bramble and fresh, ripe boysenberry signal a lively red with an outgoing personality. Redwood, licorice, and sweet basil season black plum pudding on the silky finish.
Notes of cured meats and beef broth tango with wild strawberry and coffee beans. Just-ripened black cherries show a sting of spice on the finish.