61% Merlot, 30% Cabernet Franc, 9% Petit Verdot
Aging: 20 months in 15% New American Oak
Fermentation: Stainless steel
Alcohol: 14.5%
Acidity: 6.6 g/l
pH: 3.95
Residual sugar: 0g
Solid choice for a cocoa/Espresso and fruit combo. Even though the claim is espresso, it might come across more like cocoa to me. Either way, I do appreciate the combo with fruit. Other claims are cherry and vanilla, which are not as center stage but more background singers of texture to the espresso/cocoa. This is interesting and worthwhile to periodically mix in with oaky blends, yet I prefer oak to cocoa/coffee most of the time. I’m curious if there are other better cocoa/espresso blends out there, but I’ll say this one is well-balanced and I’d gladly return.
61% Merlot, 30% Cabernet Franc, 9% Petit Verdot
Aging: 20 months in 15% New American Oak
Fermentation: Stainless steel
Alcohol: 14.5%
Acidity: 6.6 g/l
pH: 3.95
Residual sugar: 0g
Solid choice for a cocoa/Espresso and fruit combo. Even though the claim is espresso, it might come across more like cocoa to me. Either way, I do appreciate the combo with fruit. Other claims are cherry and vanilla, which are not as center stage but more background singers of texture to the espresso/cocoa. This is interesting and worthwhile to periodically mix in with oaky blends, yet I prefer oak to cocoa/coffee most of the time. I’m curious if there are other better cocoa/espresso blends out there, but I’ll say this one is well-balanced and I’d gladly return.
May 7th, 2023
Columbia Valley, Oregon/Washington, USA
