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Obelisco Estate Electrum Cabernet Sauvignon 2010

ID No: 441563
Vintage:2010
Bottle Size:750 ml
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Force Majeure Estate Cabernet Sauvignon 2016

The estate Cabernet Sauvignon is grown primarily along the southwest ridge of the vineyard. The vines produce small berries with bountiful flavor, concentration and intensity, but also a good degree of finesse, excellent structure and layers of complexity that will continue to develop during extended bottle aging for those who want to cellar and age their wines. The wine is powerful, elegant, full-bodied.

Bottled unfined and unfiltered.100% free run
Pumpovers and punch-downs, up to 45 day macerations
Native yeast, 5 day cold soaks
22 months in 75% new French oak barrels
Fermented in concrete and stainless closed top tanks.

Review:

"The 2016 Cabernet Sauvignon Red Mountain Estate is a thrilling effort from winemaker Todd Alexander that rates with some of the most monumental wines to come out of Washington State. Based on 100% Cabernet Sauvignon sourced from their estate vineyard on Red Mountain, brought up in mostly new barrels, it reveals a saturated purple color that's followed by a rich, primordial bouquet of crème de cassis, espresso roast, crushed rock, and graphite. It needs considerable air to start to show its potential yet is a full-bodied, powerful wine that has subtle oak, plenty of sweet tannins, and a huge, layered finish that won't quit. It's the tannin management that's truly spectacular. This brilliant wine needs to be forgotten for 4-5 years and will keep for 2-3 decades."
- Jeb Dunnuck (April 2019), 99 pts


 99 Points
Force Majeure Estate Cabernet Sauvignon 2017

The estate Cabernet Sauvignon is grown primarily along the southwest ridge of the vineyard. The vines produce small berries with bountiful flavor, concentration and intensity, but also a good degree of finesse, excellent structure and layers of complexity that will continue to develop during extended bottle aging for those who want to cellar and age their wines. The wine is powerful, elegant, full-bodied.

Bottled unfined and unfiltered.100% free run
Pumpovers and punch-downs, up to 45 day macerations
Native yeast, 5 day cold soaks
22 months in 75% new French oak barrels
Fermented in concrete and stainless closed top tanks.

Review:


"Opens with a burst of rich black raspberry and smoky pepper flavors, building tension and structure toward muscular, mineral-tinged tannins. Best from 2022 through 2030. —Tim FISH"   - Wine Spectator's Insider (June 10th 2020), 93 pts


 Wine Spectator: 93
Kinsella Estates Heirloom Cabernet Sauvignon 2017

Kinsella Estates Heirloom Cabernet Sauvignon  is made from 100% Cabernet Sauvignon

20 months in French Oak (75% New)

Organic made.

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Any vegetable or meat in the grill. Delicious with Chocolate as well.


Kinsella Estates Jersey Boys Cabernet Sauvignon 2017

Kinsella Estates Jersey Boys Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon. 

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Kinsella Estates Spencer Cabernet Sauvignon 2017

Kinsella Estates Spencer Cabernet Sauvignon is made from 92% Cabernet Sauvignon, 8% Petit Verdot.

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Casir dos Santos Estate Reserve Cabernet Sauvignon 2015


Aged in French oak barrels for 8 months in our cellar. Lovely deep red color, with ripe blackberry fruit. The spiciness of the nose is echoed on the palate and combines well with juicy red fruit flavors. Well integrated oak and fine tannins ensures a long and classic finish.

Coming from a sustainable 50-year old plot, grapes are crushed, destemmed and go through pre-fermentative maceration at 11ºC for 24 hours. Alcoholic fermentation in tanks. 4 weeks of maceration with must. Aged in French oak barrels for 8 months, Malolactic fermentation in contact with fine lees.

Review:

"A good introduction to Argentine cabernet sauvignon, thanks to its vibrant blueberries and fullish, supple body. The soft tannins have a chocolatey edge and fill out the medium-full body nicely. Drink now."
- James Suckling (March 2019), 90 pts

 90 Points
Product Description

AVA: Red Mountain
Winemakers: Sarah Goedhart, Pete Hedges, and Doug Long
Blend: 90% Cabernet, 7.5% Merlot, 2.5% Malbec
Vineyard: 100% Obelisco
Case Production: 450 cases
Barrels: 30% new oak; 63% American, 37% French

 Deep purple-red, almost black color. Gorgeous aromatics. Ripe red and dark black cherry fruit aromas complimented by vanilla, pumpkin pie spice, clove, hints of cocoa, butterscotch, sweet basil, curry and maple syrup. On the palate this wine is full-bodied, slightly sweet with notes of ripe raspberry, blackberry, Bing cherry, pie cherry, toast, pumpkin pie spice and a hint of cola. The mouth-feel is soft on the entry, lush in the mid-palate with a hint of tartness and finishes long and smooth.

14.1 % Alcohol


""
- Wine Enthusiast (2013), 92 pts + Cellar Selection

"Slightly deeper, with pipe tobacco and herbs, black fruits, saddle leather, coffee and some charred oak, the 2010 Electrum (90% Cabernet Sauvignon, 8% Merlot and 2% Malbec aged mostly in American oak) has a classical, structured and reserved profile on the palate. Medium to full-bodied, tight and in need of 3-4 years of bottle age, it should age effortlessly for 12-15 years. Drink 2017-2025. - JD"
- Robert Parker's Wine Advocate (Issue #207, June 2013), 91 pts

"Fresh and inviting, this open-textured wine features cherry and dark plum fruit at the core, layered with smoke and pepper as the finish lingers easily and smoothly. Drink now through 2017. 450 cases made. HS"
- Wine Spectator (October 31st 2013), 91 pts

Winery: Obelisco Estate

The Obelisco Estate
It is the Red Mountain reputation for quality that brought Doug Long and his partners together to collaborate on a new winery and estate vineyard. This was the dream location to plant the dream vineyard Doug Long had always wanted to do. Doug not only brings extensive wine making, wine distribution and business experience to this venture, he has history too...

In 1971, Doug and his two brothers planted their first vineyard high above Napa Valley on a property their father had purchased years earlier without any idea that the property was perfect for grapes. Doug and his brothers figured it out quickly and with encouragement from nearby wine makers, they began their adventure. By 1980, their reputation for fine grapes was growing quickly and in 1981, they started their first winery called David Arthur that went on to be named "Winery of the Decade" by Spectator in the year 2000. The 1997 vintage scored 99 points.

Doug attempted to "retire" to Gig Harbor WA. After two years and a realization that his golfing and fishing skills weren't likely to improve, he got the "itch" to do something else. With the encouragement of his beautiful wife Betsy (the beauty is not debated, but the "encouragement" might be), he explored and found Red Mountain in Eastern Washington. By 2004, the vineyard site was purchased and planted. Doug was able to put his long time theory of intensely planted vines into action. It is one of the most intensely planted vineyards in the wine world.

The first vintage was 2007. The partners were not even sure if it would be bottled. The vines were still relatively young. After sampling from the barrels and realizing that there was something special, the first bottling took place. This first offering was named "Best Cabernet in the State over $20" by Seattle Magazine and also received the esteemed "Double Gold" from the Seattle Wine Awards. The Obelisco vineyard theory was now a reality.

In 2011, Doug Long bought out his partners and friends, to assume full ownership of Obelisco and continues to strive for the finest grapes in the world. His philosophy is "that no effort and no expense is too much in growing fine grapes... grapes are 95% of the quality of wine". His philosophy comes through in the wine.

The Obelisco Vineyards
The 30 acre vineyard, designed and planted for the sole purpose of producing intensely complex and rich Red Wines, is located on a southwest facing slope bathed in sunlight throughout long daylight hours. With cool nights and the moderating effect of the Yakima River below, their new Obelisco Estate vineyard is perfectly situated to grow world class grapes noted for their structure, acidity and intense varietal character.

The vineyard is one of the most intensively planted in the State of Washington, with grape production limited to four pounds per plant. This limited production per plant allows for very intense fruit concentrations. The hand picked, estate grown fruit is aged in new French and American oak and crafted into distinctive varietals which are later blended to enhance the flavors of each wine we produce.

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