Blackberry, strawberry jam, plus other red and dark fruit fragrances arise with mocha, licorice, floral violet and earthier forest floor inflections. Plush and bright on the palate, it tastes of juicy blackberry, blueberry, raspberry and plum, with cassis and cinnamon embellishments holding for a resonating finish.
The two varieties were picked separately over two October days, Merlot on the 16th and Cabernet Sauvignon on the 24th at the Stouck Family Vineyard. Harvest sugars were 22.1° Brix on average.
The Merlot and Cabernet Sauvignon were vinified separately. Blended in a 1,000 Litre oak tank, the wine aged in equal portions of American and French oak barrels, of which 15% were in first use. After 16 months in oak, 500 cases were bottled in March 2022.
Enjoy now to 2031.
When the finished wine was bottled, alcohol measured 13.5%, residual sugar 0 grams per litre, titratable acidity 7.5 grams per litre and pH 3.5.
Dry: 0 g/L residual sugar
Food Companions Best enjoyed near 15° C with Chilean Bistec a la Chorrillana, Bolognese and Tagliatelle or Detroit-style pepperoni pizza.
92 points, Vic Harradine, Winecurrent.com Aromas of black currant, dark plum and cassis reflect the deep ruby-red colour of this 61% merlot and 39% cabernet sauvignon red blend. On the palate it shows still-evolving tannin acting as a solid underpinning along with excellent tang and plenty of pizzazz needing a bit more time in bottle along with one or two-hours of aeration/decant. Careful cellaring for a few more months should be a welcomed smoothing out of the tannin, the acidity and addition of more fruit flavour and along with it, good balance. Pour with a medium-rare grilled beef steak from spring 2023 through 2030.