Blend of 81% Cabernet Sauvignon & 19% Merlot, aged in new oak. Deep Ruby color with aromas of ripe berry fruits and floral and earthy spice notes. On the palate flavors of blueberry, cherry and blackberry with licorice, tobacco and toasty oak notes. Long rich finish on soft juicy tannins, drinking well and still has room to age. Very Nice! — 4 months ago
Toasty smooth! — 3 years ago
15.97 Plum Market — 5 years ago
Perhaps a bit young but very enjoyable with our food. — 7 years ago
Naso intrigante e ricco. Bella consistenza e complessità data da un uso del legno presente ma non invasivo.
We’ll see after release! — 2 months ago
Dusty patina (like walking through a Japanese temple) pomegranate and cranberry. Mixed white and black peppercorns. Uplifting acid (in a good way) that super complements food. TBL — 3 years ago
The Indianapolis Whole Foods wine selection is improving — 4 years ago
This is Beaujolais like you never tasted it before, I guess, decanted for 60 min, color deep red, nose deep dark berries, not the raspberries juice with banana notes, this is wine, needs time, after some hours it still kept the balance , awesome☄️☄️ — 4 years ago
Easy approachable and a great pairing wine! — 3 months ago
Plus moelleux que liquoreux. Des arômes et saveurs de fruits exotiques, ananas, touche de métal. Moyennement sucré, agréable. — 4 months ago
Budget sauv that rules high toned crowded pleaser — 9 months ago
Tiny hint of reduction but beyond that it is super floral and with loads of cherry fruit. Iron, very mineral. Elemental stuff. Dusty and very very refined. Hit of licorice. Really alluring nose. Just stunning. These wines give nothing in their youth and then the blossom. Stunningly fresh and vibrant with still some tannic grip but wonderful balance and depth. Saps your palate and tales of over. This is truly on its way to being great. It’s long and saline and has floral echoes on the finish. Profound. But with age, 3-6 more years, this will be lights out. — 6 years ago
Brian Graham
Excellent Gamay wine. Paired very well with veal kidneys in mustard sauce. — 2 months ago