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||92 Pts Josh Raynolds - Vinous Media||Size:||750ML
||Cabernet Sauvignon, Cabernet Franc
92 Pts Josh Raynolds - Vinous Media
"55% cabernet sauvignon and 45% cabernet franc. Deep, bright red. Spicy red- and blackcurrants, cherry and rose on the nose, with a subtle undercurrent of minerals adding vivacity. Taut, sharply focused red berry aromas are firmed by fine-grained tannins and given bite by cracked pepper. Finishes with gentle lift to its pure, clinging red frut flavors. Plenty of $200 Bordeaux would kill for this wine's fruit, and its restraint and balance will surprise those who have written off all Australian wines as organ grinders playing only in the muddy key of Mollydooker." -92 points- Josh Raynolds- International Wine Cellar
"Polished, velvety and generous with its black cherry, blueberry, smoke and roasted meat flavors, persisting right through the supple finish. Cabernet Sauvignon and Cabernet Franc. Best from 2010 through 2016. 800 cases made." -91 points Wine Spectator
This wine also scored 91 points by Jay Miller of the Wine Advocate, but no tasting notes were given.
"Like a hypothetical blend of St. Emillion and Napa. At first there are pretty purple flowers like lilys and violets. This gives way to classic claret aromatics like cassis and plum. Full and rich on the palate with verve." -Importer
"The average age of the vines is 19-46 years. The soils are a mix of sandy loamy soil and red clay. The fruit was harvested when there was a partial shrivel in order to create a wine of immense color and extract. The fruit was crushed, destemmed and fermented in stainless steel fermenters. Color and flavor extraction was achieved by pumping the cap of skins twive daily with the fermenting juice. The must was pressed using a gentle tank press and the pressing fraction was inluded for structure. The wine was aged on yeast solids for 8 months. The wine was matured in tight grained French Barrels for 20 months and then bottled without filtration." -Importer
Looking for a great cheese pairing for this wine?
The Red Head's Studio Esule with is its layered complexity would pair well with a big Italian cheese such as Pinna's Gran Pecorino Sardo. This dense creamy cheese also has a wonderfully layered flavor profile. Its bold flavors will work with the wines dark fruit and earthiness. A great way to enjoy an Italian wine, with a hearty Italian cheese!
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