Fragrances suggest plum pudding, nutmeg, clove, eucalyptus and cedar. The mouthfeel is firm and silky, and flavours are a delightful collage of dark fruitcake and black cherry and toasty vanilla, leaving a luxuriously long aftertaste.
Picked at the Stouck Family Vineyard on November 7th as grape sugars averaged 23.5° Brix. After stainless steel fermentation, two-thirds of the wine was transferred to older American oak barrels. The other one-third, after 10 months in new oak, was drained to an older barrel to finish ageing.
In April 2017, after a total of 17 months in barrel, 69 cases went to bottle.
At the time of bottling, alcohol was measured at 13.5%, residual sugar at 2.5 gram per litre, titratable acidity at 6.8 grams per litre and pH at 3.49.
Enjoy now to 2025.
Dry: 2.5 g residual sugar
Try with with slow-braised beef, or beef short ribs, Portabello mushrooms, grilled with butter and garlic. Try a good burger topped with blue cheese or even with a traditional moussaka.
90 points, Evan Saviolidis, evanwinesaavy.com This is a lovely and complex Cabernet Sauvignon full of cassis, dark cherry, plum, date, vanilla, clove and toast aromas. Medium to full bodied, it is elegant with suave tannins providing structure. Excellent length. I paired this with Beef Wellington and it was pure bliss. It will also do the trick with rosemary/garlic lamb chops. Drink over the next 4 to 5 years. (ES)