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91 Points, Tasting Panel - Sourced from California's specific growing regions to hit the sweet spot on its varietals, this vintage opened up in stages, starting with an iron, earthy, cherry-tobacco on the nose. Much of the Cab was sourced from Lodi, which brought out the ripe cherry and a touch of mint. The dry tannins that inched in may be the influence of the Cabernet Sauvignon grown in cooler Northern California areas such as Clarksburg. Paso Robles offered the Merlot-its mocha and tart red fruit showing through. Fine acidity and an undertone of oak-caramel and baking spices keep this food-worthy red tones and lively.
Showcasing a dark garnet hue with purple edges, this Cabernet Sauvignon exhibits enticing aromas of blackberry cobbler, dark cherry, toasted coconut, nutmeg, and violets with hints of clove and muddled raspberries on the nose. Layered flavors of black currants, pomegranate reduction, tart cherry, mocha chocolate notes and dark caramel fill the palate. The finish shows hints of toasted coconut and rich vanilla nuances which balance out the dark fruit nicely.
This wine would pair exceptionally well with a meat lovers Lasagna and garlic bread, lamb sliders topped with arugula and a raspberry BBQ sauce, or stir fried wild mushrooms with veggies in an oyster sauce over jasmine rice.