Products meeting the search criteria

Gaja Costa Russi Nebbiolo is made from 100 percent Nebbiolo.

Costa (Italian for the side of the hill facing the sun) Russi (the nickname of the former owner) is ruby red in color, with a captivating aroma of blackberries, violets and roasted coffee beans. The purity of the palate is layered with dark fruit flavors and complex tannins.

STYLE: Complex, Elegant

FLAVOR: Blackberry, Violet, Roasted Coffee Beans

Review:

The 2016 Barbaresco Costa Russi is a more floral, sappy Barbaresco, offering textbook notes of black cherries, rose petals, sappy herbs, and violets. It's one of the more vibrant, juicy, and perfumed wines in the lineup and has medium to full body, bright yet integrated acidity, and the same incredibly polished yet certainly present tannins found in all these 2016s. This is another elegant 2016 that never puts a foot wrong. 

-Jeb Dunnuck 98+ Points

The 2016 Barbaresco Costa Russi is ripe, creamy and enveloping, as it so often is, and yet also preserves the super classic sense of structure that runs through all these wines. In 2016, Costa Russi has an extra touch of mid-palate sweetness that gives the wine its sense of immediacy. Succulent red cherry, rosewater, kirsch, mint and dried flowers meld together in the glass. Soft and sensual, with tons of allure, Costa Russi is another winner from Gaja. Time in the glass brings out the wine's density and tannins, both of which it has in spades.

- Antonio Galloni 98 

This delicate red features floral, strawberry, cherry, currant and loamy earth aromas and flavors, showing terrific balance. A line of firm tannins adds support, and the finish is long and expansive. Best from 2023 through 2045. 175 cases imported. 

 -Wine Spectator 97 Points

Gaja Barbaresco is made from 100 percent Nebbiolo.

The flagship of the Gaja family, this wine is produced from Nebbiolo grapes and named for its village of origin. Deep garnet in color, the aroma is complex and sensual with notes of forest fruit, plum, licorice, mineral and coffee. The texture is supple with fine, silky tannins and bright acidity leading to a long finish.

STYLE: Complex, Dense, Structured

FLAVOR: Forest Fruit, Plum, Licorice, Mineral, Coffee

After fermentation is complete, the separate lots are then aged for one year in barriques (20% new, with a balance in one and two year old casks). The 14 lots are then blended and racked to large Slavonian oak casks ranging in age from five to fifteen years.

Review:

Fragrant and loaded with extraordinary finesse, this radiant red offers intense aromas of rose, violet, perfumed berry and camphor. The savory palate boasts flavor, energy and almost ethereal elegance, featuring red cherry, raspberry compote and baking spice alongside taut, polished tannins. It closes on a note of star anise while vibrant acidity keeps it impeccably balanced. It’s already enjoyable but will also offer years of fine wining. Drink through 2033.

-Wine Enthusiast 98 Points

Boekenhoutskloof Syrah Swartland is made from 100 percent Syrah. 

Grapes for our Boekenhoutskloof Syrah are picked from selected parcels of the finest Syrah, grown at our Swartland farms, namely Porseleinberg and Goldmine, close to the small town of Riebeek-Kasteel. These vineyards were planted on the rocky bedrock of decomposed Mica-Schist, a unique terroir, finding its expression in our concentrated and structured wines made from this Rhône grape.

The nose is perfumed, forthcoming and fresh, offering an array of rich dark fruits with a spicy, floral, even feral character, derived from complex aromas of dark berries, plums, violets, black olives, star anise and potting soil. The black fruits and earthy character of the nose follow through onto a dark, brooding palate with flavours of wild berries, brambles, liquorice, tobacco, cloves and black cardamom. The mid-palate is concentrated, deep, dense and slightly dusty, with dry, very fine cocoa-powdery tannins lending structure. The wine is very precise, with a medium to full body, a tight, grainy texture and vibrant acidity to balance. Blackberries, blueberries and notes of garrigue and dark chocolate linger on a savoury finish.

Review:

Using fruit from two exceptional Swartland sources – Goldmine and mostly Porseleinberg – this foudre-aged Syrah is fresh, subtle and intensely aromatic, as schist Syrahs often tend to be. Complex, floral and refined with remarkable freshness and palate length. Drink: 2020-2028.
 – Tim Atkin MW, 95/100

Pulled from a Gentleman's cellar, all wines from this cellar have been purchased by the owner either from the importer or direct from winery. They stayed in his cellar until being moved to the Timeless Wines warehouse. 

This is a 6 pack with 2 bottles each from vintages from 2013, 2015, and 2016. 

***Tenimenti Angelini Val di Suga Vigna Spuntali Brunello di Montalcino 2016:

The 2016 Vigna Spuntali Brunello di Montalcino is the most brooding of the lineup from Val di Suga and is sourced from the southwest of the region on sandy soils. There are aromatics of black raspberry, licorice, menthol, sage, cinnamon, and iron-rich earth. Its Mediterranean influence is felt on the palate with ripe black cherry, dried herbs, and sun-baked earth. This is the fullest bodied and most savory of the Val di Suga lineup, with more roundness and grip. Its structure will benefit from cellaring for several years and will be great drinking over the next 20 years or more. 2026-2040.

-Jeb Dunnuck 96 Points

***Tenimenti Angelini Val di Suga Vigna Spuntali Brunello di Montalcino 2015:

The 2015 Vigna Spuntali Brunello di Montalcino is more introverted on first opening, with notes of black plum, licorice, dried Mediterranean herb, and sun-baked earth. On the palate, it offers a tart dried fruit character, with a building tannin structure that finishes with tomato leaf, and bitter herbs. The most rustic and burly of the wines in the lineup of the 2015 Val di Suga vintage, it will benefit from allowing some time in cellar to see how this matures and its tarriness develops. Drink 2026-2036

-Jeb Dunnuck 94 Points

***Tenimenti Angelini Val di Suga Vigna Spuntali Brunello di Montalcino 2013:

Plenty of spices and fresh herbs on the nose, such as dried rosemary and nutmeg, to match the underlying dried redcurrants and cranberries. Full-bodied with plenty of concentration, but still shows a very sturdy, tannin backbone and punchy acidity, to drive this through to a long finish. Drink in 2021.

-James Suckling 94 Points

Tenute Cisa Asinari Marchesi di Gresy Gaiun Martinenga Barbaresco 2016.

Bright garnet red with slight orange reflections. Intense and pleasant hints of plum and cherry blend sinuously with balsamic nuances of mint, tea leaves, dried flowers and blond pipe tobacco.

Refined and very floral on the nose, with a shiny straw yellow color. The nose opens up citrus and honeyed, followed by white peach and cantaloupe notes. It is creamy and voluptuous on the palate. 2020 Gaia & Rey is a moving wine, with a vibrant freshness and lingering finish with a quality of sapidity. It shows remarkable elegance.

Review:

Always a fantastic chardonnay with apple pie, nougat, vanilla, and flint aromas and flavors. Hints of salted caramel. Medium to full body with racy acidity and bright fruit. Complex and lively. Tight and reserved at the end. Needs time to open. Try after 2024.

-James Suckling 96 Points

#32 Wine Spectator Top 100 of 2023

Delicate red in color. The incredibly expressive bouquet offers notes of sandalwood, herbs de Provence, and Red Delicious apples. On the palate, freshly picked red huckleberries provide tart and lasting succulence with a hint of baking spice. The sandy soils of the Chehalem Mountains offer salinity and minerality on the finish that is complemented with dark cherry and rhubarb.

Review:

Supple, richly textured and elegantly complex, this Pinot opens with a burst of fresh raspberry, then unfolds with notes of forest floor and brown baking spices, plus a touch of licorice as it builds tension toward refined tannins.

-Wine Spectator 95 Points

The first impression of this stunning red is of brilliant red raspberry fruit, as pure as a sunbeam. Yet an inky depth plays counterpoint, rumbling beneath, dark and a bit spicy, grounding the fruit with tannins from the silica-based soils of Bergström’s estate vineyard in the Chehalem Mountains. The tension between these two elements is gorgeous, the fruit saturating and full, and yet it has an energy and drive giving the texture a lifted, graceful feel.

-Wine & Spirits 95 Points

Intense ruby red color. Hints of spices, fruit and flowers, a bouquet that reflects the soil on which it is born, rich in Alberese. In the mouth it is soft, with a pleasant acidity that makes the wine fresh and lively. Sweet and ripe tannins give the wine a pleasant persistence. Riserva dei Colli is an excellent expression of the Estate's Sangiovese, so much so that it bears its name.

Review:

Bordering on opulent, this red features blackberry, black currant, plum, iron and spice aromas and flavors, matched to a velvety texture. Firms up as the resonant tannins emerge, yet remains harmonious and long. Drink now through 2032. 1,700 cases made, 570 cases imported.

-Wine Spectator 93 Points

K Vintners The Creator Red is made from  73% Cabernet Sauvignon and 27% Syrah.

Absolutely Cabernet Sauvignon in style but co-fermented with Syrah to give seamless balance. Black currant, cedar box, fresh tobacco, and pencil lead. So much finesse and length. Blackberry, fire ash, and a mineral palate.

Review:

Another wine that was just bottled, the 2019 Cabernet Sauvignon-Syrah The Creator is based on 73% Cabernet Sauvignon and 27% Syrah. This puppy boasts a ruby/plum hue as well as terrific aromatics of blackcurrants, tobacco, iron, and peppery herbs. It's medium to full-bodied, has good freshness, ripe tannins, and the straight, focused, elegant yet still concentrated style of the vintage front and center.

-Jeb Dunnuck 95 Points

“1752” is the name of the Damilano Barolo Cannubi Riserva, in honor of the year in which the historic bottle was first marked “Cannubi”. It still exists today perfectly conserved by the Manzone family in Bra, close to Barolo. The bottle is clearly marked as being of “1752” vintage, indicating that Cannubi historically precedes Barolo. 

About the Vineyard:

The Cannubi Cru is in found within one of the 6 core zones which comprise a UNESCO heritage site in Italy. A mixture of Tortonian and Helvetian calcareous marl gives the grapes intense aromas of cherry, plum and tobacco, rose and violet in sequence. Its low potassium and high calcium/magnesium content offer the wine a fine and polished touch. The vineyard is located at about 270 m. a.s.l. and has a south-east sun exposure. Barolo Riserva Cannubi 1752  It is a small plot of about 2 hectares of Nebbiolo vines, currently between 30 and 50 years of age.

Tasting Notes:

Garnet ruby red in color, the bouquet is intense and balanced, with notes of violet, red fruit, cherry and plum, spices,  liquorice, cocoa, leather and tobacco. Dry, robust, full-bodied, very persistent, rich and velvety

 Food Pairing:

This wine is excellent with typical piedmontes pasta (tajarin, ravioli); perfect with red meat, braised and roast meat, game and absolutely ideal with all types of cheeses.

Review:

Freemark Abbey Sycamore Cabernet Sauvignon is made from 88% Cabernet Sauvignon, 7% Merlot, and the rest Petit Verdot and Cabernet Franc.

Wine Profile: Opaque dark ruby describes the color of this Rutherford wine. Black currant and Boysenberry notes dominate the aroma, with dark chocolate truffle, cocoa powder,  Worcestershire sauce, cremini mushrooms and forest floor adding to the complexity. The oak adds the ideal amount of complexity with aromatic cedar, cinnamon and clove. The wine has great depth of black fruit flavor, with a strong expression of sweet black cherry. This full-bodied cabernet sauvignon has resolved tannins yet firm structure, with good acidity. Lovely long finish!

Primary Vineyard: Sycamore Vineyard—Rutherford (100%): Small 24-acre vineyard located about 1.2 miles south of Bosche, right up against the Mayacamas Range, this vineyard has a rich clay loam. Sycamore Vineyard produces small berries reminiscent of mountain fruit berries, with intense extract of color and flavor. The color is very dark early in the fermentation, with flavors of black currant and black berry with a forest floor complexity.

Review:

From a vineyard closer to the Mayacamas Mountains and first made in 1980, the 2016 Cabernet Sauvignon Sycamore Vineyards checks in as 88% Cabernet Sauvignon, 7% Merlot, and the rest Petit Verdot and Cabernet Franc. It spent 27 months in 66% new French. It offers more black fruits, earth, tobacco, cedar, and gravelly minerality as well as a touch more burly, masculine style on the palate. Nevertheless, it's still beautifully balanced, has considerable elegance, and a great finish.

-Jeb Dunnuck 95 Points

Deep garnet-purple colored, the 2016 Cabernet Sauvignon Sycamore Vineyards gives up powerful crème de cassis, dark chocolate-covered cherries, mulberries and baked plums scents with hints of lavender, camphor, pencil shavings and dusty soil. Medium to full-bodied, the palate is packed with rich, black fruits plus a beautiful perfumed undercurrent, framed by finely grained tannins and lovely freshness, finishing with a mineral lift. 1,989 cases were made.

-Wine Advocate 95 Points

-Wine Enthusiast 95 Points

La Spinona Barbaresco Secondine is made from 100 percent Nebbiolo. 

This single-vineyard Barbaresco comes from his 3.5 hectares on the cru of Secondine. It is the commune of Barbaresco below the zone of Rabaja Basa and Paje and is where Gaja’s San Lorenzo is located. It is 230 meters above sea level with a southern exposure.

Excellent with game, red meats, truffle dishes and aged cheeses.

Color: Deep ruby red with a hint of garnet in the reflections.
Bouquet: Bright bouquet full of cherries, raspberries, licorice and floral notes.
Taste: Elegant and refined with delicate, soft tannins. It is fresh, velvety and extremely well balanced.

Review:

Aromas of wild red berry, blue flower, crushed mint and oak-driven spice come to the forefront. Reflecting the nose, the full-bodied, polished palate features juicy Morello cherry, crushed raspberry, star anise and spearmint alongside lithe tannins. It's balanced, with bright acidity and closes on a note of bitter almond.

-Wine Enthusiast 93 Points 

Piper-Heidsieck Rare Brut Champagne  is made from 70% Chardonnay, 30% Pinot Noir.

The effervescence of Rare Millésime 2013 is tinged with an intensely bright, light golden color. The nose, at first subtle and clean, emerges in two stages combining tonicity and elegance. It all begins with the delicacy of white flowers, a hint of black tea and touches of citrus, kiwi and kumquat. Then, notes of lime blossom, green tea and fern give way to aromas of white fruits such as greengage plums. Touches of chestnut honey, sweet spices, vanilla and marzipan round off the wine's rich bouquet. The two facets of Rare Millésime 2013 are confirmed in the mouth: smooth and vibrant, indulgent and dynamic. After hints of meringue, whipped cream and marzipan, kumquat, blood orange and kiwi then provide a refreshing tonicity. On the finish, the comforting texture of Rare Millésime 2013 appears as an aromatic and smoky indulgence punctuated by a freshness and a subtle bitterness. Rare Champagne's iconic signature of tropic minerality is expressed differently in Rare Millésime 2013, extended by a plump and prolonged aftertaste.

Reviews:

Such a pleasingly elegant and multifaceted Champagne with salty, creamy and toasty elements all wound together. Plenty of apricot pastries, pears, brown butter, fennel and salted almonds, with some iodine. It’s silky on the palate, with soft and supple bubbles, while remaining fresh and on edge. 70% chardonnay and 30% pinot noir, from 11 cru villages mostly in Montagne de Reims with Cotes de Blancs.

-James Suckling 96 Points

The nose opens with an initial whiff of creaminess, followed by hints of creamy polenta and tart yet aromatic citrus and chalk. The palate is immediately striking with saltiness and savouriness. The foam is rich and tiny bubbles burst, releasing the citric charm of lemon and white grapefruit. There is something driven, vertical and precise on the taut body, softened by that creamy generosity and subtle oyster shell appeal of the mousse. The finish holds a delicious frisson of white pepper and grapefruit zest spice. A very straight-laced wine for now that will unfold in its long future.

-Decanter 96 Points

Gaja Ca'Marcanda 'Camarcanda' Bolgheri is made from 70% Cabernet Sauvignon & 30% Cabernet Franc .

Color : Deep garnet.Aroma : Initial aromas evoke violet, cassis, dark licorice and a spicy note of black pepper, leading to undertones of aromatic herbs, incense, dried rose petals, clove and cedar.Taste : Sleek and intense on entry with elegant herbal, light black pepper and cassis flavors on the mid palate.

Review:

After Bolgheri’s torrid and parched 2017 growing season, more moder-ate conditions in 2018 brought the vines and their wines shimmering to life. All of the wines at Ca’Marcanda fermented spontaneously in 2018, which Gaia Gaja attributes to the balance in the musts. This wine, a blend of cabernets sauvignon and franc, is taut and energetic, its flavors of crunchy plum and blackberry laced with notes of licorice, tobacco and graphite.

-Wine & Spirits 96 Points

The Ca' Marcanda estate does not make a Bolgheri Superiore, although this bottle would qualify as such. The 2018 Bolgheri Rosso Camarcanda is a blend of Cabernet Sauvignon and Cabernet Franc, and you definitely feel those full-throttle varietal aromas with big intensity and clarity. Spicy greenness comes forward as grilled rosemary and lavender essence, but the wine boasts nice depth and dimension, and enough textual richness to smooth it all out. This was a slightly cooler vintage with some sporadic rain showers throughout the summer. These conditions might explain the sharper side of those Cabernet aromas. As the wine moves over the palate, it reveals more substantial aromas of black fruit, spice and baker's chocolate. This vintage is slightly thinner than the hot 2017 expression before it and the classic 2016. However, this wine should certainly play forward positively in terms of its aging potential.

-Wine Advocate 95 Points

Dense and fluid at once, this red delivers plum, black cherry, licorice, olive, bay leaf and spice flavors. Ripe and balanced, with a lingering, spicy, tobacco-tinged aftertaste. Cabernet Sauvignon and Cabernet Franc. Best from 2023 through 2033. 1,500 cases made, 225 cases imported. — BS

-Wine Spectator 95 Points

2021 Rossj-Bass displays the main features of the vintage well, with intense fruit concentration and floral notes. The nose shows ripe citrus notes of lemon peel and orange evolving into tropical fruits. The richness of the nose and the same notes are reflected on the palate, where remarkable acidity balances the fruit concentration. The wine is rich, full-bodied and creamy, with a long finish.

Review:

The 2021 Gaja Rossj-Bass starts off with very, crisp, green fruit and much more Sauvignon Blanc dominant aromas of grassy, bright, fragrant green apple and green pepper - all very bright and cheerful. Then Chardonnay seems to take over in the medium-full bodied and pleasing creamy texture of the wine. This is balanced again by the tangy, juicy acidity of Sauvignon. This is very elegant blend of Sauvignon Blanc aromas and zestiness and the textural comfort of Chardonnay. The name Rossj is a nickname of Angelo Gaja’s second daughter, Rossanna.

-Wine Independent 94 Points

Gaja Sito Moresco Rosso Langhe is made from 35% Nebbiolo, 25% Merlot, 25% Barbera, 15% Cabernet Sauvignon

Sito Moresco is named for the family who farmed this 25-acre estate in Barbaresco before its purchase by the Gaja family, a nod to the people and traditions that preceded it. It means literally the Moresco site, after the family name of Giovannini Moresco. GAJA created this red blend to deliver greater approachability in its youth. Sito Moresco is made from vineyards located in the villages of Treiso and Barbaresco (in the Barbaresco appellation) and fruit from Serralunga d’Alba (in the Barolo appellation). Pheasants are featured on Sito Moresco's label to commemorate the beautiful birds that inhabit the forests adjacent to GAJA's vineyards. Concentration of fruit, structure and acidity are the highlights of the vintage.

No Syrah terroir in Sonoma County compares with Sonoma Mountain’s northwest crown—cool fog-affected mornings, sun-bathed afternoons, cooled by persistent coastal breezes, and temperate evenings. The soils in Steiner’s Syrah blocks — ashy and moondust-like, littered with decomposing sea bed — further contribute to the unique nature of this site. After a 3-vintage hiatus, I am thrilled to be back working with Steiner Vineyard’s Syrah. By its nature, this slow-to-ripen, cool-climate site produces fabulously deep, intense, structured wines. Now, raising a big, brawny Syrah is no rare act of alchemy. It is the wonder of Steiner’s terroir — a magical elegance and beauty, informing the inherent power, depth and intensity — that makes this bottling so special. 2016 produced a classic wine that deftly balances massive flavors and texture, while retaining vital freshness, and a palpable sense of cool. Production was low, so get it while you can. Simply a “WOW” wine, not to be missed.

VINEYARD: Steiner Vineyard. Located at 1,100 ft, on the northwest crown of Sonoma Mountain. CRUSH: Early morning harvest by hand, October 1st, cluster and berry sorted, destemmed and crushed. FERMENT: 5-day cold soaks, followed by 14 day native fermentation in open-top bins. AGING: 20 months, French oak, 100% new, mixture of 300L hogsheads and barrique shapes. Never racked prior to bottling. Bottled unfined, unfiltered.

Review:

"Refined and stylish, featuring a complex core wrapped in multilayered blackberry and blueberry flavors, laced with bitter chocolate, black licorice and smoky meat notes. Drink now through 2030.- Tim FISH"
- Wine Spectator Insider (January 15th 2020), 93 PTS

Avennia Justine Red Blend 56% Grenache, 31% Mourvèdre, 13% Syrah 

Justine reflects our belief that Washington is capable of producing world class blends of grape varieties traditional to the Southern Rhone region of France. The name is inspired by one of the great heroines of recent literature, who also sprung from the imagination of the Mediterranean. Dark, seductive, complex, with a chasm of depth: The Justine is a great reflection of Avennia's mission of expression, and Washington's generous terroir.

 Tasting Note: Big black cherry, blackberry, hints of orange peel, fresh herbs and loam on the nose. Plush and round on the palate. Dark earthy fruits from the Mourvedre, along with citrus high notes, mountain flowers, jasmine, and savory herbs. Balanced and complex without forgetting its hedonistic roots in the Southern Rhone.

Review:

A blend of 56% Grenache, 31% Mourvèdre, 13% Syrah brought up all in older oak, the 2016 Justine offers a great core of black fruits as well as lots of peppery herbs, earth, and classic meatiness. It looks to be a great vintage for this cuvée."
- Jeb Dunnuck (April 2018), 92-94 pts

Avennia Red Willow Cabernet Sauvignon is made from 100% Cabernet Sauvignon.

The Red Willow Cabernet is a true blockbuster.
Coming from one specific block of 30 year old vines at this iconic vineyard, then strictly barrel selected, this is the essence of powerful, old vine Washington Cabernet. After all of our efforts promoting the idea of the Bordeaux blend, it would take a pretty compelling argument to suspend that idea and make a 100% varietal Cabernet. In 2016 Red Willow provided us with just that. Each time we tasted it in the barrel, the belief grew that this was something special. Something we can't make every year. In the end we were won over, and decided to make a limited amount of this wine. But don't be fooled, as this too is a blend and a selection. Each year as we are tasting the grapes as harvest approaches, we notice that the vines near the bottom of this long, steep west-facing slope, are a little different. The vines at the bottom are in a little richer soil, and get a little more water, so we pick them separately, sometimes even a week or ten days apart, and keep them separate in barrel.

This wine is all from the top of the vineyard, with its lower yield and poorer soils giving more concentration and interest. Then further, nearly every combination of new and used French oak barrels were trialed to find the best blend. It's not enough just to use the four best barrels, but to trial each combination to see how they complement each other. For a wine with this much mass, 100% new French oak was used for the first time at Avennia. It is a wine that needs a little cellaring to start, but should last a very long time.

Review:

Made from 100% Red Willow Cabernet Sauvignon, the 2016 Cabernet Sauvignon Red Willow is another gem from this great winemaker. Deep purple-colored, with a huge perfume of blackberries, crème de cassis, cedarwood, pencil lead, and graphite, it hits the palate with medium to full-bodied richness and depth, nicely integrated acidity, and building, ripe tannins. Give bottles 3-4 years and it too will cruise for 15-20 years or more.
- Jeb Dunnuck (April 2019), 95 Points

Bursting from the glass with impeccable precision, the 2016 Cabernet Sauvignon Red Willow Vineyard is the real McCoy, boasting a focused frame of fruit on the nose that shows depth and breadth in layers of aromas—blackberry, dark cherry, licorice and clove-laced spices flutter over a bed of roses. I can't stop smelling this wine! Full-bodied, the wine unfolds and expands across the palate with complexity, tight structure and beautifully managed tannins, ending with a thought-provoking and long-lingering finish. The wine has a still-tight expression that will age beautifully for years to come. It will serve you well to seek out a bottle of this world-class wine. Only 140 cases were made.
- Wine Advocate 95 Points

Avennia Red Willow Cabernet Sauvignon is made from 100% Cabernet Sauvignon.

The Red Willow Cabernet is a true blockbuster.
Coming from one specific block of 30 year old vines at this iconic vineyard, then strictly barrel selected, this is the essence of powerful, old vine Washington Cabernet. After all of our efforts promoting the idea of the Bordeaux blend, it would take a pretty compelling argument to suspend that idea and make a 100% varietal Cabernet. In 2016 Red Willow provided us with just that. Each time we tasted it in the barrel, the belief grew that this was something special. Something we can't make every year. In the end we were won over, and decided to make a limited amount of this wine. But don't be fooled, as this too is a blend and a selection. Each year as we are tasting the grapes as harvest approaches, we notice that the vines near the bottom of this long, steep west-facing slope, are a little different. The vines at the bottom are in a little richer soil, and get a little more water, so we pick them separately, sometimes even a week or ten days apart, and keep them separate in barrel.

This wine is all from the top of the vineyard, with its lower yield and poorer soils giving more concentration and interest. Then further, nearly every combination of new and used French oak barrels were trialed to find the best blend. It's not enough just to use the four best barrels, but to trial each combination to see how they complement each other. For a wine with this much mass, 100% new French oak was used for the first time at Avennia. It is a wine that needs a little cellaring to start, but should last a very long time.

Review:

"The 2016 Cabernet Sauvignon Red Willow Vineyard is 100% Red Willow Cabernet Sauvignon that will spend roughly 20 months in close to 100% new French oak. Blackcurrants, smoked herbs, chocolate, and graphite notes all give way to a full-bodied, plump, rich, concentrated effort that's going to be better with short-term cellaring and keep for two decades."
- Jeb Dunnuck (April 2018), 94-96 pts