Poggio Nardone Brunello di Montalcino is made from 100 percent Sangiovese Grosso.

The rich nose displays scents of spices combined with aromas of small red ripe fruits, blackberry and blueberry.
Well structured, determined and elegant, with round and silky tannins. Very nice finish.

Alcoholic fermentation was done in tank, maloactic fermentation in oak barrels. Wine was then aged for 3 years in French oak barrels. 

Review:

Noble and decidedly balsamic in the primary profile alternating notes of peppermint, eucalyptus, green tea leaves and guaranà. A lot of very delicate dried cherries are housed in the background giving brilliance and crunchiness. Medium bodied, well extracted mature tannins and a finale which squeezes from the centre palate onwards. Better from 2025.

- WinesCritic.com 93 Points

Since the founding in 1978, Quilceda Creek has dedicated itself to one thing: producing world-class Cabernet Sauvignon. Director of Winemaking Paul Golitzin believes that the winery’s greatest assets are the vineyards of the Columbia Valley. Through vineyard ownership and control, and through precision farming, they are able to grow and produce the highest caliber Cabernet Sauvignon. In award of their relentless pursuit of producing perfect Cabernet Sauvignon, Quilceda Creek has received seven 100 Point ratings from Wine Advocate, three 100 Point ratings from Owen Bargreen, two 100 Point ratings from Decanter and three Top Ten Wines of the Year from Wine Spectator.
 

The 2021 Quilceda Creek Cabernet Sauvignon is a wine for the ages. Potent aromas jump out of the glass, showing framboise candy, black tea, and a strong classic note of sandalwood. Savory cumin, sage, and garrigue round out this powerful nose. The palate is sweet and velvety, leading to an amazing crescendo of power and refinement.

 Review:

The 2021 ‘Columbia Valley’ mainly comes from the Champoux Vineyard (90%) with the remainder coming from the Mach One Vineyard. A range of Cabernet Sauvignon clones are blended into this wine that spent 20 months in all new French oak before bottling. The aromatics really pop here with violets alongside potpourri and Turkish coffee, sandalwood, allspice dusted dates and shades of black licorice. The palate is generous, weightless and very generous as this is a total show stopper. Concentrated blue and black fruits with walnut, with creme de violette all brilliantly combine with the elegant mid-palate mouthfeel. Finishing extremely long, this is nothing short of perfection in a bottle. I don’t say this lightly but this is arguably the finest ‘Columbia Valley’ Cabernet Sauvignon that I have ever tasted. Give this three hours or more in the decanter if enjoying now. Drink 2024-2044

Owen Bargreen 100 Point

The flagship 2021 Cabernet Sauvignon Columbia Valley is 100% Cabernet Sauvignon (90% from Champoux Vineyard and 10% from Mach One Vineyard) raised all in new barrels. It's slightly deeper hued than the CVR and has a stunning nose of blackcurrants, smoked tobacco, toasted spices, and graphite with a beautiful varietal, herbal undertone that comes through with time in the glass. Deep, rich, full-bodied, and velvety textured, this thrilling Washington State Cabernet Sauvignon will benefit from 4-5 years of bottle age and evolve for two decades. This is unquestionably up with the greatest vintages of this cuvée ever made.

-Jeb Dunnuck 100 Points

The 2021 Columbia Valley Cabernet Sauvignon from Quilceda Creek is once again another monumental release. It begins to impress with its striking perfumed aromas of ripe blackberries and dark currants, which are joined together with crushed violets, graphite, tobacco, and hints of licorice all developing in the glass. On the palate this possesses a gorgeous full body that is impeccably structured with beautifully polished tannins that result in an utterly seamless texture. This continues to impress with its excellent balance and concentration combined with remarkable overall power and finesse. There is a lovely touch of underlying acidity that ties it all together and provides a wonderful sense of freshness that carries it into the lavish finish. While this is already stunning in its youth, it is ultimately an age worthy wine which will go on to evolve for decades. Quilceda Creek sets the benchmark for Cabernet Sauvignon in Washington, and this is a clear example of why they have earned that reputation.

-International Wine Report 100 Points

Robert Mondavi Winery Napa Red Blend is made from 74% Cabernet Sauvignon, 13% Cabernet Franc, 9% Merlot, 4% Petit Verdot.

Robert Mondavi’s vision was to elevate Napa to the world stage. In celebration of his achievement, our Napa Tier wines are sourced from distinctive vineyards throughout the Napa Valley and truly emulate a classic Napa Valley style.

Nearly half of this year’s blend is sourced from the deep, well-drained soils of Oakville, which provides gorgeously dark, supple wines with fine tannins. Stags Leap District, Oak Knoll, Yountville, and Rutherford also find their place in the bottle, with the varying mesoclimates and soils of these vineyards integrating seamlessly into a 100% Napa Valley blend.

Review:

"Dominated by 80% Cabernet Sauvignon with smaller percentages of the other Bordeaux red grapes, this wine speaks of heritage and prestige. Broad, silky, and powerful, the graceful liquid is enhanced by dark chocolate, white pepper, black plum, violets, and sweet earth."

-Meridith May, Tasting Panel, January/February 2023  93 Pts. Tasting Panel 

Roche Redonne Bandol Rouge Les Bartavelles  is made from 95% Mourvedre and 5% Grenache.

This cuvée is named "Bartavelles" which is French for the "Rock Partridge". 

The wine is quite aromatic, with boysenberry, blackcurrant, peppery and graphite notes. Ample in the mouth with a creamy structure, soft, harmonious and elegant tannins. The finish is long and juicy. 

Excellent with grilled red meat or game. Also excellent with cheese

Review:

The 2016 Bandol Cuvee les Bartavelles is lush, open and inviting. Marked by hints of pencil shavings and boysenberries, this 95% Mourvèdre cuvée is medium to full-bodied, creamy textured and easy to drink. It should be consumed over the next decade. - Joe CZERWINSKI"

- Robert Parker's Wine Advocate (May 16th 2019), 90 pts

Tenute Silvio Nardi Brunello di Montalcino is made from 100 percent Sangiovese. 

Quite intense ruby red color with garnet highlights. Intense and complex aromas at the nose, rich in ripe fruits, spices and toasted notes. Smooth and bodied at the palate, with great persistence, elegant and wide concentration. Tannins are dense and velvety.

Reviews:

Blackberry, black-truffle and black-cherry aromas follow through to a medium body with juicy fruit and a long, flavorful finish. Polished, pretty tannins here. Nicely crafted. Drink after 2026.

-James Suckling 94 Points

In the bottle with the burgundy-colored label, the Tenute Silvio Nardi 2019 Brunello di Montalcino is a layered and generous wine with black fruit, cherry, spice and a hint of Provençal mixed herbs on black olive. There are further hints of underbrush, crushed slate, petrichor from schistic soils, and toasted almond that adds some sweetness from French oak. The tannins are velvety and soft, but this wine is regularly balanced throughout. It's well made in an ample production of 150,000 bottles.

- Robert Parker's Wine Advocate 94 Points

A spicy version, whose black pepper and Szechuan peppercorn notes highlight the core cherry and strawberry flavors. Underbrush and iron accents also enter the mix, while this stays balanced and long as the tannins leave their grip on the finish.

-Wine Spectator 94 Points

Alain Jaume Lirac Rouge Roquedon is made from 60% Grenache, 20% Syrah, 10% Mourvedre, 10% Carignan.

A blend of Grenache, Syrah, Mourvèdre, and Carignan grown on clay and sandy soils, mostly on terraces covered by pebble stones. Lirac is located in front of Chateauneuf du Pape, on the opposite side of the Rhone River.

Lirac Roquedon reveals an intense red garnet color and a nose dominated by a bouquet of red and black ripe fruits (kirsch and wild Blackberry). The mouth is full, with flavors of blackcurrant, liquor and spice. Tannins are both harmonious and elegant. The palate finishes with hints of liquorice and vanilla, which brings length and complexity to the wine.

Traditional wine-making in stainless still vats. Crushed and destemmed grapes. Fermentation temperature : 30°C. 18 days of vatting with pigeages. Ageing mainly in vats and about 10% in oak barrels. Bottling 15 months after the harvest.

Argot Napa Cabernet Sauvignon Sugarloaf Vineyard is made from 100 percent Cabernet Sauvignon. 

Sugarloaf’s terroir continues to impress with its expression of classically-styled Napa Valley Cabernet Sauvignons — impeccably pure black and red fruit character; broad, rich, perfectly ripe tannins; classic Napa Valley notes of cigar leaf, eucalyptus, and freshly-tilled earth; and definitive complexities of clove, all-spice and bay leaf. Having assessed past vintages with a few years of age, we have come to greatly value the significant reward Sugarloaf delivers after a few years in the cellar.

From Block 6, an acre of fiercely steep, ferociously rocky hillside, located in Napa’s far south-eastern foothills, deeply affected by the cooling influences of San Pablo Bay. One of the latest harvests in all of Napa Valley each vintage. Mother Nature was kind to this site in 2019, being our most bountiful year here ever. With perfect set, and vines displaying great health, this normally stingy hillside delivered superlative quality, without restraint of yield. After a slow start in the Spring, 2019’s particularly warm September and October played beautifully to the vineyard’s strengths, and delivered a classic Halloween-time harvest.

Review:

"It is not often that you see a 100% Cabernet Sauvignon coming from this rising star, cooler-climate vineyard in south Napa. This wine comes exclusively from the low-yielding, steep, rocky "Block 6." Deep purple-black in color, the 2019 Cabernet Sauvignon Sugarloaf Vineyard needs a little coaxing to reveal wonderfully pure scents of blackcurrant cordial, juicy blueberries and ripe blackberries, plus suggestions of iris bulb, dark chocolate, molten licorice and cedar chest. The big, rich, seductive, full-on full-bodied palate is laden with ripe, energetic black berry layers, framed by firm, ripe, grainy tannins and seamless freshness, finishing long and perfumed. A stunning, true-blue Napa blockbuster with its own very evocative signature, this comes highly recommended! 175 cases were made. - Lisa Perrotti-Brown"

- Robert Parker's Wine Advocate (November 2021), 97+ pts

Argot Simpatico Ranch Chardonnay is made from 100 percent Chardonnay.

Powerful aromas of key-lime, white flowers, orange blossoms and a fierce, flinty, sauvage note define a wildly complex nose. Once in the mouth, gracefully pronounced textures coat the palate delivering an exotic interpretation of cool-climate Chardonnay character — lime peel, orange blossom, ginger and clove —lingerings deep into a vibrant finish.

Planted 1978. Shallow volcanic soils on the gently-sloped, south-facing foothills of Bennett Peak on Bennett Valley’s floor. One of California’s coolest Chardonnay vineyards. In the final year of 3-year draught cycle, Simpatico Ranch saw its earliest ever harvest and smallest crop, exposing a reserve of exoticism and minerality previously untapped. A watershed vintage for both the vineyard, and appellation. Night harvested by hand on 9/16, whole-cluster pressed direct to barrel; no settling to ensure maximum lees contact. Barrel fermented on heavy lees. Malolactic fermentation. 16 months in French oak, 50% new. Finished 2 months in steel tank, low Sulphur during barrel elevage.

Review:

There are 225 cases of the 2019 Chardonnay Simpatico Ranch, which is from a cooler, higher elevation site in Sonoma. Lots of peach, tangerine, honeyed minerality, and toasted hazelnuts all emerge from the glass, and while I don't think it matches the 2018, it's a brilliant Chardonnay offering medium to full-bodied richness, nicely integrated acidity, and a great finish. It's beautifully balanced and is going to keep for at least 5-7 years."

- Jeb Dunnuck (September 2021), 94 pts

Argot Simpatico Ranch Chardonnay is made from 100 percent Chardonnay.

Powerful aromas of key-lime, white flowers, orange blossoms and a fierce, flinty, sauvage note define a wildly complex nose. Once in the mouth, gracefully pronounced textures coat the palate delivering an exotic interpretation of cool-climate Chardonnay character — lime peel, orange blossom, ginger and clove —lingerings deep into a vibrant finish.

Planted 1978. Shallow volcanic soils on the gently-sloped, south-facing foothills of Bennett Peak on Bennett Valley’s floor. One of California’s coolest Chardonnay vineyards. In the final year of 3-year draught cycle, Simpatico Ranch saw its earliest ever harvest and smallest crop, exposing a reserve of exoticism and minerality previously untapped. A watershed vintage for both the vineyard, and appellation. Night harvested by hand on 9/16, whole-cluster pressed direct to barrel; no settling to ensure maximum lees contact. Barrel fermented on heavy lees. Malolactic fermentation. 16 months in French oak, 50% new. Finished 2 months in steel tank, low Sulphur during barrel elevage.

Review:

The 2021 Chardonnay Simpatico Ranch needs a lot of swirling before it shoots from the glass with notes of lemon tart, orange blossoms, candied ginger, and fresh nectarines with hints of crushed rocks, struck flint, and nutmeg. The medium to full-bodied palate delivers amazing tension, with tight-knit citrus and spice layers and a fantastically well woven satiny texture, finishing long and layered. "We only get about 1.5 tons per acre here," said owner/winemaker Justin Harmon. "This comes from old vines on AXR rootstock."

-Wine Independent 97 Points

Arzuaga Gran Arzuaga Ribera del Duero is made from 92% Tinto Fino (Tempranillo) and 8% Cabernet Sauvignon.

Gran Arzuaga is a special cuvee coming from the selection of vineyards on the two banks of the Duero River. Tempranillo is planted in the Olivares de Duero area and Cabernet Sauvignon in La Planta estate that rich in limestone soils. Both areas bring richness and typical characters to the wine.

Tasting notes:
The wine has a bright cherry red color with violet rims. On the nose, it shows great aromatic complexity. In the first place, the primary aromas of red fruits such as blackberry predominate, herbaceous and floral touches that give way to tertiary aromas where balsamic and spicy aromas stand out. On the palate the wine is creamy and silky, with a fresh entry that quickly becomes meaty and unctuous as it goes through the mouth.

Perfect with Roast Lamb, Meat Stews, and even dark Chocolate.

Review:

"This wine's aromas of black cherry, caramel and violet pave the way for dark berry, clove, menthol, orange zest and rose-petal flavors. Polished tannins and a nice sense of brightness fill the mouth and recede into a finish marked with chocolate and orange zest. Drink through 2043. - Mike DeSimone"

- Wine Enthusiast (July 1st 2023), 97 pts & Cellar Selection

Avennia Red Willow Cabernet Sauvignon is made from 100% Cabernet Sauvignon.

The Red Willow Cabernet is a true blockbuster.
Coming from one specific block of 30 year old vines at this iconic vineyard, then strictly barrel selected, this is the essence of powerful, old vine Washington Cabernet. After all of our efforts promoting the idea of the Bordeaux blend, it would take a pretty compelling argument to suspend that idea and make a 100% varietal Cabernet. In 2016 Red Willow provided us with just that. Each time we tasted it in the barrel, the belief grew that this was something special. Something we can't make every year. In the end we were won over, and decided to make a limited amount of this wine. But don't be fooled, as this too is a blend and a selection. Each year as we are tasting the grapes as harvest approaches, we notice that the vines near the bottom of this long, steep west-facing slope, are a little different. The vines at the bottom are in a little richer soil, and get a little more water, so we pick them separately, sometimes even a week or ten days apart, and keep them separate in barrel.

This wine is all from the top of the vineyard, with its lower yield and poorer soils giving more concentration and interest. Then further, nearly every combination of new and used French oak barrels were trialed to find the best blend. It's not enough just to use the four best barrels, but to trial each combination to see how they complement each other. For a wine with this much mass, 100% new French oak was used for the first time at Avennia. It is a wine that needs a little cellaring to start, but should last a very long time.

Review:

"The 2016 Cabernet Sauvignon Red Willow Vineyard is 100% Red Willow Cabernet Sauvignon that will spend roughly 20 months in close to 100% new French oak. Blackcurrants, smoked herbs, chocolate, and graphite notes all give way to a full-bodied, plump, rich, concentrated effort that's going to be better with short-term cellaring and keep for two decades."
- Jeb Dunnuck (April 2018), 94-96 pts

Avennia Valery Red Blend is made from 86% Merlot and 14% Cabernet Franc

Valery is named for the patron saint of wine in the St. Emilion region that inspired it.
We started with old vine Merlot from a stony block in the heart of the Yakima Valley and added complex, aromatic Cabernet Franc from the Horse Heaven Hills. The result is a balanced, complex wine with the elegance and ethereal perfume that this blend of two of Washington’s best varietals are known for.

The nose on this wine is very perfumed, almost exotic with notes of fresh violets, red plum, winter mint, fresh herbs and crushed limestone qualities. The palate is poised and balanced, with red fruits and mocha powder encapsulated in limestone. The finish lingers delicately, with the Cabernet Franc asserting a light tobacco and herb note, giving depth. A compelling wine that will continue to unwind for 7-10 years in the cellar.

Review:

"Brought up in 30% new French oak, the 2016 Valery (70/30 Merlot and Cabernet Franc) offers more black cherry and earthy, herbal notes as well as a medium-bodied, seamless, beautifully balanced style. It too shows a vibrant, fresh, yet concentrated style that has a Bordeaux feel in its weight and texture."
- Jeb Dunnuck (April 2019), 93 pts

"Good medium-dark red. Aromas of blueberry, mocha, licorice and violet are a bit darker than those of the 2015 version. Dense and penetrating, with wild flavors of dark berries, licorice and game given lift by rocky minerality and a minty nuance. Chris Peterson slightly acidified his Cabernet Franc from Champoux Vineyard, which he added to the wine for richness. This beauty may yet tighten up in the bottle.- Stephen Tanzer"
- Antonio Galloni's Vinous (November 2018), 92+ pts

Belle Glos' first wine under the newly minted West Sonoma Coast AVA and a cellared release, this majestic vineyard brings plum with a slight burnt edge in the glass and boasts aromas of freshly tilled land, a rich oak forest in Autumn, and Crème de Cassis. Once on the palate, the acidity sparks a fire of smoked caramel and cinnamon spiked cranberry sauce. The silky-smooth texture gives way to a long and balanced finish that leaves your senses wanting more. 

Review:

Located in the westernmost section of Sonoma County, this rugged, elevated, marine-influenced sub-AVA is the newest in the region. This almost nine-year-old wine immediately delivers a memorable experience through its perfume of jasmine, gardenia, and tangelo; on the palate, notes of brown-sugared cherry join a parade of orange peel and crushed stone. Grainy yet juicy strawberry weaves into vanilla and cedar as white pepper keeps the palate primed for more flavor.

-Tasting Panel 97 Points

Betz Family Cabernet Sauvignon Pere de Famille is 88% Cabernet Sauvignon, 10% Petit Verdot and 2% Merlot

Review:

"This is a wine for the ages. Aromas of thyme, the blackest of cherries, licorice, bay leaf and spice are followed by outright delicious, plump fruit flavors. There's a whole lot of primary fruit, with ample structure to hang it all on, along with plenty of depth and intensity. The finish is near endless. It flat-out impresses, with remarkable intensity. Best from 2028 to 2038. - SEAN P. SULLIVAN."

- Wine Enthusiast (September 2021), 95 pts

"A firm, polished red with aromas of blackberry, iodine, tobacco leaf, cocoa and cedar. It’s medium-to full-bodied with firm, chewy tannins. Structured, layered and focused. Lots going on, with a long finish. Try from 2023."

- James Suckling (May 2021), 95 pts

"Incorporating 10% Petit Verdot and 2% Merlot from a mix of sites in the Columbia Valley, the 2018 Cabernet Sauvignon Père De Famille reveals a healthy ruby/purple hue to go with beautiful cassis fruits interwoven with notions of dried rose petals, violets, cedary spice, and chalky minerality. Medium to full-bodied, reasonably well concentrated, yet elegant and beautifully balanced, it opens up nicely with time in the glass and will benefit from 2-4 years of bottle age and keep for 20 years."

- Jeb Dunnuck (May 2021), 95 pts

Blind Justice Beckstoffer To Kalon Vineyard Cabernet Sauvignon is made from 76% Cabernet Sauvignon and 24% Cabernet Franc.

The 2019 Cabernet Sauvignon Blind Justice Beckstoffer To Kalon Vineyard is creamy and super-expressive from start to finish. The balance of opulence and ‘energy here makes for an absolutely compelling Cabernet. Dark cherry, plum, tobacco, dried flowers, menthol and gravel lend quite a bit of complexity throughout. Impressive.

~ Antonio Galloni 95 Points

Bling de la Ferme Blanche Sparkling Millesime is made from 90% Sauvignon Blanc and 10% Clairette.

This is a Traditional Method Vintage Sparkling wine. Grapes are coming from the region of Cassis, but this sparkling wine can't be classified as Cassis AOC as the AOC is strictly for still White, Rosé and Red. 

It is made with the local grape variety : Sauvignon Blanc and Clairette.

Fine bubbles, crisp and delicate, citrus zest, lime, stone fruit.

Varietal-100% Bonarda

Vineyard- El Mirador Vineyard in Rivadavia, 2,132 ft. Elevation. Soil composed of mostly sand.

Ageing & Vinification- Wild Yeasts with 25 days maceration , 12 Months ageing in 100-year-old foudre.

Tech Data- 13.5% ABV, Acidity 6.1, pH-3.7

Review:

Sour cherries, blueberries and spice box on the nose. Medium-to full-bodied with firm tannins. Savory and fleshy on the palate with some structure, leading to a flavorful and fruity finish. One of the best bonardas out there. Try after 2023.

-James Suckling 94 Points

Boeira Douro Reserve Red is made from 35% Touriga Nacional, 35% Tinta Roriz and 30% Touriga Franca.

Smooth attack with good structure and excellent mouth feel. Fresh, with well integrated tannins bringing elegance and a gastronomic profile to the wine. Very well balanced.

No Oak.Boeira Douro Doc Red Reserve from the Douro Valley is the result of a careful blend of different varieties from the Douro. After fermentation the wine was left in contact with its lees until bottling in order to develop complexity and richness.

Ideal for red meat dishes, such as beef or roast beef with strong spices, thus associating with some traditional Portuguese dishes such as roasted lamb or veal steak. The wine should be served between 16º and 18ºC.

Boroli Cerequio is made from 100 percent Nebbiolo. 

The Boroli family is a family of entrepreneurs, with roots in Piedmont dating back to 1831.  The family started their winemaking business in1997, when Silvano and Elena Boroli felt an ardent desire to step away from the pressures of their publishing business and reconnect to nature. Silvano and Elena grew the company until their son, Achille, stepped in to run the wine-growing and production business in 2012.

With the 2012 grape harvest Achille decided to radically change the methods used in vineyards and wineries, aiming for the highest quality in Barolo and its crus. He cut production levels, updated the winemaking technology, and focused on low intervention methods to raise the quality of the Boroli wines be on par with the finest Barolo wines. 

About the Vineyard

The Cerequio cru lies just across the valley from the Boroli winery in the commune of La Morra and is considered one of the most prestigious sites in the Barolo DOCG zone.  It is known to produce Nebbiolo wine of enormous elegance and finesse.

Wine Production

Cerequio is distinguished by a careful selection of grapes, precise destemming, and a long maceration with submerged cap. 

Tasting Notes

A clear bright ruby color with very light garnet red reflections; intense and persistent aroma of red fruit with notes of plum and cherry. A pleasant aroma of wood is noticeable after the fruity aroma, anticipating the full taste of a great wine suitable for long lasting life. A succulent, rich, full-bodied and pleasant taste emerges after the woody one, with the presence of slightly ripe red fruit.

Food Pairing

Thanks to its viscosity and body, Barolo is the ideal wine to pair with elaborate dishes and dishes like truffle dishes, meat dishes, pasta with porcini mushrooms, game, and aged cheeses. Cerequio is also perfect with dry pastries or chocolate.

Review:

Elegant bright ruby red. Fragrant and inviting nose of strawberries with whipped cream, icing sugar, elderflower and roses. Flattering palate with clear fruit and appealing acidity, unfolds into a complex style, punchy on the palate with a clear, slightly salty finish.

-Falstaff 95 Points

Capanna Brunello di Montalcino Riserva 2015

TYPE: DOCG

Capezzana Ghiaie Della Furbia Toscana IGT  is made from Cabernet Sauvignon 40%, Syrah 35%, Merlot 25%.

In 1979 Ugo Conti Bonacossi created Ghiaie della Furba from vineyards planted among the pebble (Ghiaie) rich soils of the Furba stream.  Originally planted with clippings from the famed Chateau Lafite estate in Bordeaux, the wine was made from Cabernet Sauvignon, Cabernet Franc and Merlot until the blend was changed in 1998 with the addition of Syrah.  The inclusion of Cabernet Franc was slowly discontinued and today the blend includes Cabernet Sauvignon, Merlot and Syrah and is made only in the best vintages

Review:

This wine starts with pine needles and crunchy red fruit on the nose, with wet slate, cedar and tobacco leaf slowly emerging. The palate turns richer, with cherries, blackberries, dark chocolate, a little tar, coffee and sambuca. Tannins are very firm and the acid vibrant through a long finish.

-Wine Enthusiast 93 Points