Al Shikoh

9.3

medium ruby with brick red border; plum, fig, tobacco, cedar, and sweet spices; dry, medium body, medium+ acidity, 14% ABV; made from 85% Tempranillo, 8% Garnacha, and 7% Graciano sourced from old vines in the Rioja Alta and Rioja Alavesa regions and aged in French oak — 4 months ago

Al Shikoh

9.6

No formal notes but this bottle far exceeded the early expectations for this vintage. Blend of 72% Cabernet Franc and 28% Cabernet Sauvignon. — a year ago

Al Shikoh

9.3

straw colored, watery rim; yellow apple, lemon peel, white peach, toast, honey; good concentration on the palate with some glycerol and perhaps a bit of botrytis; medium body, medium acidity, 14.1% ABV; sourced from Platt Vineyard about 5 miles from coastline, barrel fermented and aged 15 months in 33% new French oak — a year ago

Al Shikoh

9.3

fully opaque ruby; black plum, boysenberry, eucalyptus, espresso, tar, smoke; dark fruit, savory herbs, gravel with long tannic finish; full bodied, dry, tightly coiled tannins, 14.7% ABV; made from blend of 94% Cabernet Sauvignon and 6% Petit Verdot — 9 months ago

Al Shikoh

9.8

No formal notes. — a year ago

Al Shikoh

9.0

translucent garnet, watery rim; aromatics develop slowly, wild berries, dried cranberry, orange peel, mushrooms, hints of pine needles; light to medium body, dry, medium+ acidity, light tannin, 12.6% ABV; aged 16 months in 30% new French oak; a respectable and balanced wine from the rainy and uneven 2013 vintage — a year ago

Al Shikoh

9.3

deep purple; black fruit, coffee beans, dark chocolate, licorice; full bodied, taut acidity, fine tannins, 14.9% ABV; sourced from single vineyard with red rocky soils, property owner also owns Château Le Bon Pasteur in Pomerol and Sloan Estate in Napa Valley — a year ago

Al Shikoh

9.2

No formal notes. Leaner, crisper, more table friendly style. — a year ago

Al Shikoh

9.8

No formal notes. — a year ago

Al Shikoh

9.3

medium golden hue, watery rim; white florals, quince, poached pear, almond, beeswax; medium body, 14% ABV, creamy texture, intense flavors with excellent persistence; made from blend of 45% Malvasia, 25% Tocai Friulano, 30% Ribolla Gialla; nicely complimented homemade Cacio e Pepe — a year ago