" We don't sell the wine without touching the vine "
Boxwood Estate Trellis 2015
No longer available.
| Country: | United States |
| Region: | Virginia |
| Winery: | Boxwood |
| Grape Type: | Merlot |
| Vintage: | 2015 |
| Bottle Size: | 750 ml |
Try these Similar In Stock Wines
Paradigm Cabernet Sauvignon is made from 90% Cabernet Sauvignon, 8% Merlot, 1% Petit Verdot, 1% Cabernet Franc
20 months in French oak (only about a third of that is new oak) and for 20 more months in bottle before release
Our winemaking "style" is solely determined by this place or terrior we call "Paradigm." Winemaking is agriculture when you own your vineyards and are able to farm them to promote the very best Earth will give you. All of our selections of wines are made from five varietals on the estate. Every wine is 100% farmed and grown by us.
Complexity in our wines supported by luscious fruit and acidity is our hallmark. Our efforts during harvest and barrel cellaring concentrate on maintaining the freshness from the first day we handpicked each vineyard block. Simple winemaking protocols are employed while crucial “timing” oriented winemaking decisions rule each day.
The 2015 vintage produced delicious concentrated wines in smaller quantity than normal. This black raspberry colored Cabernet has lovely open aromatics of black cherry, berry, and plum layered with a perfect balance of new and used French Oak.
Reviews:
"Owned and managed by the Harris family, Paradigm winery produced its first vintage in 1991 in Oakville with winemaker Heidi Barrett. A self-contained winery estate with 50 acres of vineyards, Paradigm maintains a hands-on approach to all winemaking and vineyard operations. The 2015 Cabernet Sauvignon consists of 89% Cabernet Sauvignon, 6% Merlot, 3% Petit Verdot and 2% Cabernet Franc, and is aged in both new and used French oak for 20 months, then aged a further 20 months in bottle before release. The total production for this vintage was 5,544 bottles." Blind tasted by Dave Allen, Stephen Brook, Terry Kandylis (at Decanter Magazine's December 2019 Californian Cabernet 2015 Panel Tasting, London, 17 Sep 2019) - Decanter 95 Points
LASER ETCHED McKenzie ! 5000ml!
My First comment tasting this wine is "wow!" It's delicious; our flagship wine at Paradigm and it delivers. Dense, deep, ripe aromas of black berry and black cherry-like fruit layered with caramel and toastiness from a nice mix of French Oak barrels. Flavors coat the palate with matching notes in a classic Cabernet Sauvignon presentation. One of our best Cabs to date!
Paradigm Cabernet Sauvignon is made from 96% Cabernet Sauvignon, 3% Merlot , 1% Petit Verdot
Review:
"Owned and managed by the Harris family, Paradigm winery produced its first vintage in 1991 in Oakville with winemaker Heidi Barrett. A self-contained winery estate with 50 acres of vineyards, Paradigm maintains a hands-on approach to all winemaking and vineyard operations. The 2015 Cabernet Sauvignon consists of 89% Cabernet Sauvignon, 6% Merlot, 3% Petit Verdot and 2% Cabernet Franc, and is aged in both new and used French oak for 20 months, then aged a further 20 months in bottle before release. The total production for this vintage was 5,544 bottles." Blind tasted by Dave Allen, Stephen Brook, Terry Kandylis (at Decanter Magazine's December 2019 Californian Cabernet 2015 Panel Tasting, London, 17 Sep 2019)
- Decanter 95 Points
Brown Estate Chaos Theory is made from 37% Cabernet Franc 21% Cabernet Sauvignon 21% Zinfandel, 13% Merlot 8% Barbera
Dark garnet core, ruby rim. Maraschino cherry, red licorice, effervescent citrus, rose garden, chamomile blossom, Italian leather, and creme de cassis followed by cardamom, clove, cinnamon, churned cream, fresh vanilla, and a touch of graphite. Full body with juicy, creamy mouthfeel and supple tannins.
Reviews:
Mulberry, heather, and sarsaparilla are uniquely joined in this plush blend of Cabernet Franc, Cabernet Sauvignon, and Zinfandel. Notes of cardamom, cinnamon stick, chocolate-raspberry cake are dreamy. Vivid acid structure is within a frame of spiced, dried spring flowers and plum liqueur.
-Tasting Panel 93 Points
This concentrated Merlot-Zinfandel-Petite Sirah blend brings waves of cherry gastrique, raspberry liqueur, violets and caramel on the nose, while the palate leans into ripe blueberries, dark chocolate and raspberry coulis with expansive texture and velvety tannins.
-Wine Enthusiast 93 Points
Bright fruit on the nose boasts notes of black cherry, black plum, violets, rose, orange, cocoa nibs, tobacco, mushroom and forest floor. On the palate, complex layers of fruit slowly melt into a bold, structured wine that impresses from start to finish. Velvety tannins interact gracefully with the wine’s fruit and acidity, all coming together to create a delightful wine and a beautiful expression of Willamette Valley Pinot Noir.
Review:
The 2021 King Estate ‘Domaine’ Pinot Noir was stored in 26% new French oak before bottling and represents the top one percent of Estate Pinot Noir barrels. Red currants combine with freshly tilled soils, Black cherry and shades of dried herbs. The palate is soft and refined with silky tannins that frame a core of red and dark fruit flavors. Finishing long, with good viscosity, this is already sgiwubg beautifully right now.
Owen Bargreen 94 Points
Lismore Chardonnay Reserve made from 100 percent Chardonnay.
A careful selection of the best of the vintage that exemplifies the extraordinary terroir of Lismore. This Reserve Chardonnay shows intense citrus, stone fruit, jasmine and walnut layered with honey and vanilla carried by a distinct minerality and crisp acidity with a lingering citrus finish.
Wine Made in the Soil
The vineyards are planted in decomposed shale over clay at 300 meters in the foothills of the Sonderend Mountain Range. A low mean February temperature lends to an extended ripening period that can put harvest 3-4 weeks later than traditional wine growing regions in South Africa. The intense citrus notes and the lingering finish are consistent trademarks of Lismore's specific terroir. The restrained minerality of the Chardonnay is a clear indication of the cool climate in which it is grown.
Wine of Origin "Greyton" has been designated by SAWIS recognizing the special terroir of this region.
Delightful with warm curries which lift the aromatics or a traditional pairing of smoked salmon highlighting the fresh acidity.
Review:
100% Chardonnay matured in Burgundian oak (33% new) for 11 months. This Reserve Chardonnay shows intense citrus, stone fruit, jasmine and walnut layered with honey and vanilla carried by a distinct minerality and crisp acidity with a lingering citrus finish.
-Karen McNeil 95 points
Round Pond Estate 'Kith & Kin' Cabernet Sauvignon is made with 85% Cabernet Sauvignon, 9% Petit Verdot, 6% Malbec.
Bursting with bright aromatics of cassis and crushed raspberry, they are balanced with an earthy hint of dried sage and clove. The wine offers an energetic play between acid and tannin on the front palate with notes of blackberry and violet with a touch of cocoa on the mid-palate. Fine-grained tannins follow throughout each sip leading to a long, rich, finish.
Review:
Big and rich, this deeply saturated and mouth-filling wine overflows with ripe, plump blueberries, black currants and black cherries accented with mint and dark chocolate. It’s delicious enough to drink young.
-Wine Enthusiast 92 Points
Product Description
Boxwood Estate Trellis is made from 73% Merlot, 16% Cabernet Sauvignon, 8% Cabernet Franc and 3% Petit Verdot.
The Trellis has a bright cherry color. The nose is expressive with aromas of red cherry, raspberry, tobacco, and dried herbs. The pallet is balanced with medium acidity and a medium body. There is prominent raspberry and pomegranate on the pallet. Light dusty tannins fill out the finish of the wine.
Hand harvested, triple sorted, destemmed, gravity fed into open-top stainless steel fermenters
20% bleed, whole berry fermentation separate by varietal
Pump over, 100% manual punch down, 21 day total maceration
Pumped into barrel, free run separated from press wine (1st press only)
Malolactic fermentation in barrel
Aging in French oak barrels for 12 months, 12% new, 44% one year and 44% two year
Winery: Boxwood
Boxwood, a National Historic Landmark, is one of the earliest horse farms in Middleburg, Virginia, a region of American colonial and Civil War history. Originally settled in the eighteenth century, the farm became a well-known horse farm, the home of General Billy Mitchell, a pioneer of military aviation, and now the site of Rita and John Kent Cooke’s Boxwood Winery.
“I am convinced that with today’s viticultural knowledge and winemaking techniques Virginia can produce a premium wine as good as anywhere.” — JOHN KENT COOKE
To accomplish this goal, John Kent Cooke asked renowned viticulturalist Lucie Morton to design the sixteen acre vineyard and Purdue University Professor of Enology Richard Vine to advise architect Hugh Newell Jacobsen on the design of the state-of-the-art winery. In 2006 Stéphane Derenoncourt, one of Bourdeaux’s greatest winemakers, became consultant to Boxwood. Today Stéphane works with Boxwood’s viticulturalist, winemaker and executive Vice President Rachel Martin, in developing the best blends for each vintage.
- back
Inglenook Rubicon is made from 88% Cabernet Sauvignon, 8% Merlot, 3% Cabernet Franc, 1% Petit Verdot
Since its inaugural vintage in 1978, Rubicon has been the Estate's premier red wine, reflecting the soul of the property and expressing Francis Coppola's wish to create a Bordeaux-styled grand wine, that is, "a wine that can please contemporary taste, but with a historical aspect [that defines] our vineyards at their zenith."
Rubicon was named after the small river crossed by Julius Caesar in 49 B.C., declaring his intention to gain control of Rome, thereby launching a civil war among opposing factions. Over time the phrase "crossing the Rubicon" has come to signify any irreversible action with revolutionary intent or the outcome of which holds great risk. True to its uncommon depth, Inglenook's Rubicon continues to be a testament to the finely tuned rendering of a risk well-taken.
Strikingly rich in color and extract, the 2018 Rubicon is unquestionably a precocious, hedonistic wine. The exotic, well-knit aromas and flavors include ripe cassis, allspice, star anise, vanilla and black licorice. Upon entry, this full-bodied wine envelops the palate with its luxurious concentration and supple, silky tannins, supported by vibrant freshness from the balanced acidity, and perfectly-integrated French oak. Very long and expansive in the finish, the 2018 Rubicon will be memorable for decades to come.
Review:
Subtle and complex red with blackberry, black truffle, sweet tobacco and mahogany. Highlights of lavender and violets. Full-bodied and very tight with finesse and tension. Very polished, fine tannins. Long finish. Delicious already, but best after 2022.
-James Suckling 97 Points
Ziata Meteor Vineyard Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.
Bold and intense, this Cabernet Sauvignon from the Meteor Vineyard in Coombsville is full-bodied and berry-driven, with rich spice undertones and a firm structure.
After 20 years of marketing Napa Valley and its wines, Karen Cakebread launched her own project in 2008 with two major goals in mind: to create beautifully structured wines that reflect the vineyards from which they come, and to be involved in every aspect of making the wines.Karen started ZIATA, named in honor of her mother, Mary Annunziata, in 2008 with three varietals: Cabernet Franc, Sauvignon Blanc and Pinot Noir, which she chose for their food-friendly qualities. She hired Anne Vawter, a protégée of Heidi Barrett, as winemaker and sourced grapes from sustainable sources, working closely with the grape growers through the growing season, knowing that efforts made in the vineyard would create better wine than those manipulated in the cellar. Jennifer Williams : I find winemaking to be both an art and a trade—you learn by doing and working the vineyards, ensuring the fruit is the best it can be long before it’s picked is at least half the work of the winemaker.
Reviews:
A solid red with blackberries and dark chocolate, as well as crushed-stone character. Medium body and layered tannins. Attractive now, but give it time. Better in 2025.
-James Suckling 93 Points
©2026 Timeless Wines. All rights reserved
