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Paul Hobbs Beckstoffer To Kalon Vineyard Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.
Farmed with a unique precision to match the unparalleled terroir of this historic Oakville site, this vintage is ethereal, delicate, and nuanced. An attractive deep garnet in appearance, this wine expresses soft red cherry, strawberry, floral, and graphite. The palate is full and lively with flavors of blueberry, blackberry, sandalwood, and dried herbs, supported by a lovely grip of tannins and well-tensioned texture that leads to a long, refined finish.
Review:
Blackcurrants, black cherries, ripe raspberries and tar. Some graphite, too. It’s full-bodied and very plush with crushed tannins and an airy mouth-feel. Just floats across the palate. So fine. It has a second finish at the end, where the tannins emerge at the front of the palate. Quite unique. Drinkable now, but Best after 2027.
-James Suckling 99 Points
More expressive and open-knit, the 2019 Cabernet Sauvignon Beckstoffer To Kalon Vineyard sports a similar ruby/purple to go with an incredible array of black raspberry, cassis, flowery incense, orange blossom, smoked tobacco, and exotic spice. As are all To Kolans, it's incredibly perfumed and complex aromatically, and it's one of those wines that changes every time you come back to the glass. Full-bodied on the palate, it offers beautiful richness and depth, a light, graceful mouthfeel, silky tannins, and a heavenly finish. It's another magical wine from this talented winemaker that readers will absolutely love.
-Jeb Dunnuck 99 Points
Bavencoff Bourgogne Pinot Noir is made from 100 percent Pinot Noir.
Color of medium intensity, purplish in its youth at present, changing to ruby then garnet, after several years in the bottle.
The nose offers intense aromas of cherries, kirsch and fresh strawberry. The palate is the perfectly balanced between round tannins and an elegant freshness. It is harmonious and medium-bodied with a silky and elegant texture and a delicious lingering finish.
Alcoholic fermentation in stainless tanks for 3 weeks. Malolactic fermentation : 80% in stainless tank and 20% in one year old casks (Allier).Manual harvest.
Produced from 100% Pinot Noir planted on clay and limestone soils.
Grilled or boiled red meats, roasts, mild game, soft cheeses like Camembert and Brie.
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