Robert Parker 95 Points: “The 2017 Cabernet Sauvignon Estate is blended of 85% Cabernet Sauvignon and 15% Cabernet Franc, aged in barrels for 21 months in two-thirds new oak. It was bottled one week prior to this tasting. Deep garnet-purple colored, it leaps from the glass with bold, beautiful black fruits—blackcurrant pastilles, plum preserves and boysenberries—with hints of baker’s chocolate, yeast extract, tapenade and Indian spices plus a waft of forest floor. Full-bodied, rich and spicy in the mouth, it sports soft, plush, well-played tannins and just enough freshness, finishing long and fragrant.”
Jeb Dunnuck 97 Points: “Moving to the 2017 Cabernet Sauvignon, this cuvée is too often underrated and I think it’s one of the most classy, balanced, high quality Cabernets coming from the valley. Deep purple-colored with beautiful blackcurrant fruits interwoven with lots of tobacco, crushed rocks, leafy herbs, and graphite, it hits the palate with full-bodied richness, ripe, present tannins, and stunning balance. It’s going to benefit from 4-5 years of bottle age and keep for 25 years or more.”
Andy Erickson Winemaker: “The 2017 Cabernet Sauvignon is comprised of some of the finest Cabernet Sauvignon grown on our Oakville estate, blended with 15% Cabernet Franc to add complexity and balance. It was aged for 21 months in French Oak barrels and bottled without fining or filtration in order to maximize the wine’s great potential. The initial impression of the wine is one of high energy, brightness, and ample structure. While not broad or massive, this vintage is incredibly flavorful, with appealing notes of red cherry, bramble, freshly baked bread, and Asian spices. It is mouthwatering on the entry, across the palate, and on the finish, which lasts for nearly a full minute. This is a wine that is generous and expressive right now, but, given the strength of its tannic backbone, will continue to develop and age for many years to come.“
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