" We don't sell the wine without touching the vine "
Hertelendy Cabernet Sauvignon 2016
No longer available.
| Country: | United States |
| Regions: | California California (Napa) |
| Winery: | Hertelendy |
| Grape Type: | Cabernet Sauvignon |
| Vintage: | 2016 |
| Bottle Size: | 750 ml |
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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. I continue to consider Chris Peterson’s Avennia estate to be one of the best in Washington State and he’s been making world-class wines for a number of years now. He releases two white wines: A Sauvignon Blanc called Oliane and a Rhone blend of Roussanne and Marsanne called La Perle. The reds are broken up into a Rhône/Bordeaux groups, with the Rhônes including a Grenache, Syrah and Mourvèdre blend called Justine, and two single-vineyard Syrahs, the Le Corbeau from Mays’ Discovery Vineyard in Horse Heaven Hills and the Arnaut from Dick Boushey’s Boushey Vineyard on the western side of the Yakima Valley. The Bordeaux releases are built around the appellation blends and include the entry-level Gravura, Valery (Merlot dominated), and Sestina (Cabernet Sauvignon dominated). In addition, Peterson also makes a pure Cabernet Franc from Champoux Vineyard in the Horse Heaven Hills and a pure Cabernet Sauvignon from very old vines in the Red Willow Vineyard. As I hope these reviews show, these are brilliant wines readers need to seek out.
-Jeb Dunnuck 96 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.
-Anthony Mueller (Robert Parker) 95 Points
Charles Krug Peter Mondavi Family Vintage Selection Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.
Review:
The 2016 Cabernet Sauvignon Vintage Selection has a deep garnet-purple color and features exuberant notes of crushed black cherries, mulberries and blackcurrant cordial with touches of unsmoked cigars, menthol, yeast extract and pencil shavings. Full-bodied, concentrated and opulent in the mouth, it has a solid line of plush tannins and plenty of backbone freshness to lift the generous fruit to a long fruity finish.
-Wine Advocate 95 Points
Freemark Abbey Sycamore Cabernet Sauvignon is made from
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
Herbal, with characteristics of peppercorn, cedar and pencil shavings, this beautiful wine is also dusty and mineral-driven, with demure flavors of red and black currant. Full bodied and well structured, it shows an underlying softness that should continue to soften in the cellar. Enjoy best from 2026–2031.
-Wine Enthusiast 95 Points
"Mint, spearmint, dark-berry and blueberry aromas. Leaves and sage, too. Full-bodied and firm with fantastic depth. Cool fruit with menthol and mint. Spice. Refreshing. Firm tannins. Fantastic 2017. Drink or hold (JS)."
-James Suckling 97 Points
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.
Dark Cabernet color with beautiful aromas of black cherry, cassis, plus 5-spice, vanilla. Big, ripe and mouthcoating across the palate. The flavors are similar to the aromas with ripe fruit, berry/cherry pie, moderate tannins, and nice length. This wine shows enough structure to be age-worth, yet soft and balanced enough to enjoy upon release. Flavors linger in this tasty, dense wine. Tastes like Oakville. -Heidi Barrett
Review:
The 2016 Paradigm is a blend of 87% Cabernet Sauvignon, 7% Merlot, 4% Petit Verdot, and 2% Cabernet Franc. This is a stunning wine, currently in a phase of compact fruit and impressive density that highlights its remarkable potential. Notes of black currant pressed violets and rose petals dominate the profile, underpinned by a deep vein of electric acidity, black truffle, and loamy earth. The full-bodied richness builds beautifully on the palate, showcasing a seamless integration of superfine tannins already beautifully polished at this stage. This wine is a testament to patience—please hold onto this as long as you can, as it promises to evolve into something extraordinary over time—a masterpiece of balance, density, and elegance. I find myself shaking my head over the lack of critical praise for these wines over the years and applaud the consumers who have locked into a spot on the mailing list at Paradigm because they are world-class wines from pedigreed vines, ageworthy, and offer just about the best QPR (quality-to-price ratio) in Napa these days.
-Decanter World Wine Awards 99 Points
LASER ETCHED MAGNUM!
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.
Dark Cabernet color with beautiful aromas of black cherry, cassis, plus 5-spice, vanilla. Big, ripe and mouthcoating across the palate. The flavors are similar to the aromas with ripe fruit, berry/cherry pie, moderate tannins, and nice length. This wine shows enough structure to be age-worth, yet soft and balanced enough to enjoy upon release. Flavors linger in this tasty, dense wine. Tastes like Oakville. -Heidi Barrett
Review:
The 2016 Paradigm is a blend of 87% Cabernet Sauvignon, 7% Merlot, 4% Petit Verdot, and 2% Cabernet Franc. This is a stunning wine, currently in a phase of compact fruit and impressive density that highlights its remarkable potential. Notes of black currant pressed violets and rose petals dominate the profile, underpinned by a deep vein of electric acidity, black truffle, and loamy earth. The full-bodied richness builds beautifully on the palate, showcasing a seamless integration of superfine tannins already beautifully polished at this stage. This wine is a testament to patience—please hold onto this as long as you can, as it promises to evolve into something extraordinary over time—a masterpiece of balance, density, and elegance. I find myself shaking my head over the lack of critical praise for these wines over the years and applaud the consumers who have locked into a spot on the mailing list at Paradigm because they are world-class wines from pedigreed vines, ageworthy, and offer just about the best QPR (quality-to-price ratio) in Napa these days.
-Decanter World Wine Awards 99 Points
LASER ETCHED MCKENZIE 5000ml!
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.
Dark Cabernet color with beautiful aromas of black cherry, cassis, plus 5-spice, vanilla. Big, ripe and mouthcoating across the palate. The flavors are similar to the aromas with ripe fruit, berry/cherry pie, moderate tannins, and nice length. This wine shows enough structure to be age-worth, yet soft and balanced enough to enjoy upon release. Flavors linger in this tasty, dense wine. Tastes like Oakville. -Heidi Barrett
Review:
The 2016 Paradigm is a blend of 87% Cabernet Sauvignon, 7% Merlot, 4% Petit Verdot, and 2% Cabernet Franc. This is a stunning wine, currently in a phase of compact fruit and impressive density that highlights its remarkable potential. Notes of black currant pressed violets and rose petals dominate the profile, underpinned by a deep vein of electric acidity, black truffle, and loamy earth. The full-bodied richness builds beautifully on the palate, showcasing a seamless integration of superfine tannins already beautifully polished at this stage. This wine is a testament to patience—please hold onto this as long as you can, as it promises to evolve into something extraordinary over time—a masterpiece of balance, density, and elegance. I find myself shaking my head over the lack of critical praise for these wines over the years and applaud the consumers who have locked into a spot on the mailing list at Paradigm because they are world-class wines from pedigreed vines, ageworthy, and offer just about the best QPR (quality-to-price ratio) in Napa these days.
-Decanter World Wine Awards 99 Points
Product Description
Hertelendy Cabernet Sauvignon is made from 75% Cabernet Sauvignon, 11% Petit Verdot, 7% Malbec, 6% Merlot and 1% Cabernet Franc.
2016 was an extraordinarily epic vintage. It was the fifth consecutive outstanding vintage, and at the time of harvest, we thought it was the best of the decade. All of our fruit slowly matured and ripened, containing the proper phenolics that we strive to have every vintage. We had a decent winter, which meant that we had more irrigation water and more control of hang-time on the vines. With more hang time came more complexity and character, creating more balance in the vineyards. With a total production of 562 cases of the 2016 Cabernet Sauvignon, this elegant powerhouse all hails from highly-esteemed, volcanic Napa areas such as the Pritchard Hill area, Howell Mountain, Atlas Peak, and our very own Rockwell Ridge estate vineyard (35 feet below Howell Mountain). We’re honored that this wine recently won GOLD at Texsom (back-to-back years!), arguably the most prestigious wine competition in the country featuring 19 Master Sommeliers and 16 Masters of Wine on their judging panel.
“The 2016 Cabernet Sauvignon is a blend of 75% Cabernet Sauvignon, 11% Petit Verdot, 7% Malbec, 6% Merlot and 1% Cabernet Franc. It has a deep garnet-purple color and delivers intense, vivacious black cherries, warm blackcurrants and blackberries scents with touches of garrigue, cigar box, underbrush and lavender. Full-bodied and packed with generous flavors of crushed black berries with oodles of earthy sparks, it has a rock-solid line of grainy tannins and seamless freshness, finishing very long and savory.”
— Lisa Perrotti-Brown MW, Robert Parker Wine Advocate, 96 Points
-- 99 Points & Double Gold Medal in the Sunset International Wine Competition.
Winery: Hertelendy
Hertelendy wines represent our Old World family tradition over many centuries, from 18th-century Veltlínske zelené (Grüner Veltliner) and Rizling vlašský (Welschriesling) vineyards near Budatin Castle in Slovakia to Hungarian wines produced by our ancestral Great Uncle Gábor Hertelendy (below). He created two varietals in his basalt-mountain vineyards overlooking Lake Balaton: Szürkebarát (better known as Pinot Gris) and Kéknyelű (a rare Hungarian white wine grape only found in the Badacsony wine region). Unlike the majority of common grape varieties used in viticulture, Kéknyelű cannot self-pollinate. Kéknyelű is rare today because it requires both male and female specimens for pollination, so it occupies double the space to reap half the yield.
Great Uncle Gabor’s manor was half-way up an extinct volcano on the north shore of Lake Balaton where his wine profited from the rich soils resulting from the very hard (volcanic) basalt rock. Gabor sold all his white wine to the Badacsony cooperative, so bottles never adorned his Hertelendy name. He only allocated two acres to wine production, and family members from Budapest would all volunteer to assist with the harvest. Gabor et al continued producing wine even after the confiscation of his land by the Communists, who allowed him to stay and work on his former land as a hired hand.
Today, Hertelendy family traditions have been reborn in the New World with quality vintage selections from the Napa Valley to bridge both sides of the Atlantic. It is also unique that regardless of where Hertelendys make wine, volcanic soil within their respective terroir has always been a staple in Hertelendy winemaking throughout generations.
Hertelendy Vineyards sources its fruit, not just from our 4+ acre mountainside 1365 ft elevation “Rockwell Ridge” estate vineyard (35 ft below the Howell Mountain AVA demarcation line) planted in 1993, but also from ultra premium vineyards around the Napa Valley including areas like Oakville, Atlas Peak, Pritchard Hill, Silverado Bench, Coombsville, and the Russian River Valley for our Chardonnay. The majority of Hertelendy’s red vitis vinifera grapes come from tuffaceous rocky soil that is located on the steep, western facing Vaca Mountain slope (with Oakville being the exception). These slopes have volcanic ash, red clay, and granite-like sub soil, getting the best of both worlds: mountainside structure and rich flavors from the valley floor. These hillside locations, blessed with low fertility soil, consistently produce wines of unusual intensity and concentration. The rocky terrain provides excellent drainage and naturally stresses the vines, producing wines of character, complexity, and elegance.
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Heritage School Missiaens Hillside Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.
A steep, rocky site with red volcanic soils results in our most structured and concentrated wine. Planted in 1998 using 110R rootstock and clone 337 Cabernet Sauvignon our Hillside Vineyard produces wines as breathtaking as the views from its slopes. These tiny, dark blue berries ripen near the end of September thanks to cool afternoon temperatures allowing for increased hang time and developed flavors.
Reviews:
"The 2014 Cabernet Sauvignon Missiaen's Hillside Vineyard is the darkest and richest of these wines, but it also has enough structural breadth to handle all of that intensity. Superripe plum, bittersweet chocolate, tobacco and licorice all flesh out over time. This is an especially rich, seamless style, yet all the elements are in the right place. - Antonio Galloni"
- Antonio Galloni's Vinous (December 2016), 92 pts
Review:
Savory herbs, leather, game and licorice are some of the notes that unfurl in the 2014 Cabernet Sauvignon Missiaen's Hillside Vineyard. Powerful and explosive - with huge, searing tannins - the 2014 is incredibly raw and unformed today. Still, the intensity and raw energy here are impressive.
-Antonio Galloni (Vinous) 93 Points
Crown Point Estate Selection is made from 75% Cabernet Sauvignon, 10% Merlot, 6% Petit Verdot, 6% Cabernet Franc, 3% Malbec.
The 2016 Crown Point Estate Selection exhibits a heady aromatic array of baking spices, ripe red and black fruits, with deep intonations of earth and minerals. The palate is elegant and bright, with appealing acids and nuanced notes of savory mocha and dried herbs. Polished and seamless, the tannins finish with a comet-like trail of textural opulence highlighted by glossy flavors of baked berry pie and warm toast. Recommended drinking window: now through 2030s.The 2016 Estate Selection is representative of all five red Bordeaux varieties. The selection process starts in the vineyard and continues on through the winemaking process: only the best lots make the final blend. All blocks were harvested & fermented separately. The individual components were blended after 12 months in barrel. Total time in 225 liter French oak barrels was 26 months.
Review:
Deeply colored, the 2016 Estate Selection checks in as 75% Cabernet Sauvignon, 10% Merlot, 6% Petit Verdot, 6% Cabernet Franc, 3% Malbec that was brought up 26 months in 75% new French oak. Deeply colored, it has a smoking good bouquet of crème de cassis, smoke tobacco, lead pencil, camphor, and hints of chocolate. This gives way to a powerful, opulent Cabernet Sauvignon that has plenty of sweet tannins, a layered, multi-dimensional texture, no hard edges, and an awesome finish. I’d happily put this beauty in a lineup of top Napa Valley Cabernet Sauvignon and blends.
-Wine Enthusiast 97 Points
There’s an impressive amount of complexity on the nose of this bottling by winemaker Adam Henkel, from crushed graphite and concentrated black strawberry to cinnamon pastry, licorice and a brush of herbs. The sip is intense, with leathery but chiseled tannins presenting flavors of charred black currant, licorice, black olive, dried flower and white pepper
-Jeb Dunnuck 97 Points
Klipsun Cabernet Sauvignon Red Mountain is made from 84% Cabernet Sauvignon, 4% Merlot, 4% Malbec and 8% Syrah.
The 2017 vintage started out with a cool, wet winter, with significantly above average snowfall in eastern Washington. Red Mountain had a 24% increase in rainfall in 2017 over the 10 year average. Going into spring, the cool trend continued. As a result, bud break at Klipsun was behind the historical average and significantly behind the most recent warm vintages of 2013 2016. Bloom was also slightly delayed. Because of the cool weather, set was lighter than usual which translated into significantly less fruit in 2017.
The early part of the summer saw average temperatures followed by above average temperatures in July and August. As a result, he at accumulation was a bit above average for the season, despite the cool start. And because of the smaller than normal yield, harvest began right on schedule, perhaps even a bit early for some of the whites. In the second half of September, when Klipsun traditionally harvests all the reds, the temperatures cooled considerably, which delayed ripening. This allowed for luxurious amounts of hang time without the threat of increased sugar accumulation, stretching harvest into the first week of October. A s a result, all fruit going into the 2017 Klipsun Cabernet Sauvignon could be picked at perfect sugars levels with great fruit maturity and flavors. Overall, the quality of t he 2017 harvest is as high as the 2016. However, the style is slightly different. The 2017 wine has a firmer structure, more spice & mocha in the nose and will take a few mo re years than the 2016 to reach a perfect balance between fruit and tannin.
Review:
The 2017 Cabernet Sauvignon Red Mountain is composed of 84% Cabernet Sauvignon, 4% Merlot, 4% Malbec and 8% Syrah, which immediately emanates with aromas of dark roasted espresso bean, toasted oak, dried tobacco and dusty black fruit tones of cassis, currant and blackberries covered in dark cocoa powder. Full-bodied, generous in complexity and still tight in the mouth, the wine unpacks layers of cedar and vanilla tones with dusty purple flowers and bitter dark chocolate across the mid-palate, giving way to fine-grained tannins that will loosen with time. As the wine sits on the palate, the 100% French oak regimen is on full display for all to see. The wine lingering long and continues to evolve in the mouth, ending with a drying finish that highlights the oak and terroir. It’s still a baby, and I would keep it in the cellar for another few years before popping the cork—this will effortlessly coast for more than a decade. The 2017 vintage marks the second release of this wine, with 6,300 bottles produced. It comes from its namesake vineyard, first planted in 1984 on Red Mountain. I’m keeping my eye on this producer. I’m impressed, and even though the oak may be a bit much at the moment, it's still delicious. - Wine Advocate 94+ Points
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Domaine de la Janasse Chateauneuf-du-Pape Cuvee Vieilles Vignes is made from 65% Grenache, 20% Mourvèdre, 10% Syrah, 5% divers.
In contrast to Chaupin, which is made from old-vine Grenache on sandy soils, the cuvée Vieilles Vignes is from old vines of Grenache, Mourvedre, Syrah along with smaller percentages of other permitted varieties that are grown in these old vineyards. The wine is sourced from 4 terroirs: pebbly clay, sand, gravelly red clay and sandy limestone. Vieilles Vignes is always the most powerful and concentrated Châteauneuf-du-Pape cuvée made at Domaine de la Janasse.
Review:
The 2020 Châteauneuf Du Pape Vieilles Vignes also saw some stems (the estate started keeping some stems with the 2016 vintage) and was 75 destemmed, with the blend being 70 Grenache, 20 Mourvèdre, and the rest Syrah, Cinsault, and Terret Noir. As usual, it’s a more powerful, black-fruited wine comparted to the Cuvée Chaupin and has lots of crème de cassis, liquid violet, crushed stone, woodsmoke, and peppery herbs. It displays the vintage’s purity and freshness yet brings the concentration as well as the structure. I’ll be shocked if it’s not in the handful of top wines in the vintage. 96-98 Points
-Jeb Dunnuck 98 Points
Not as rich or concentrated as I was expecting, the 2020 Chateauneuf du Pape Vieilles Vignes still delivers ample layers of dark fruit, hints of cola, mint and spice elements. It's full-bodied, silky and long, but it looks to fall short of the quality heights reached by some other recent vintages.
-Joe Czerwinski 98 Points
Kräftiges Rubingranat, violette Reflexe, breitere Randaufhellung. Zart nach kandierten Veilchen, schwarzen Waldbeeren, etwas Lavendel, ein Hauch von Trockenkräutern und Limettenzesten. Straff, engmaschig, kraftvoll, reife Kirschen, feine Süße, reife, tragende Tanine, frisch und mineralisch, große Länge, eine perfekte Marriage der unterschiedlichen Böden und Sorten, sicheres Reifepotenzial.
-Falstaff 98 Points
Not terribly dark in the glass, but this has real power and concentration yet no heaviness. It's very well judged, not too much, no over-extraction, just a really classic Châteauneuf imprint that's balanced and charming without being forced or exaggerated. It's young but drinkable already, and will age well too. That's balance for you. From very old vines, fermented in concrete, matured for 12 months in foudres and demi-muids.
-Decanter World Wine Awards 97 Points
Pearmund Cellars Petit Manseng 2024 is made from Petit Manseng.
A refreshing, crisp, dry white with notes of grapefruit and hints of candied pineapple on the nose. Pearmund Cellars is the largest producer of this standout varietal in the Americas.
Alcohol content: 12.5%. Residual sugar: 0%.
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