98 Jeb Dunnuck
The flagship 2018 Cabernet Sauvignon Estate comes from the estate vineyard, which is a four-acre hillside site located on the edge of the Mayacamas Mountains. I loved it from barrel, and it doesn't disappoint from bottle, offering an already complex, nuanced style in its blue fruits, lavender, flowers, incense, blueberries, and cassis-laced aromas and flavors. With full-bodied richness, it has a layered, majestic texture, ripe tannins, and great, great finish, it's a top tier wine in the vintage. Drink bottles any time over the coming 20-25 years.
96+ Robert Parker Wine Advocate
The 2018 Cabernet Sauvignon Estate is made from 100% Cabernet Sauvignon. Deep garnet-purple in color, it delivers a powerful nose of blackcurrant pastilles, baked plums, boysenberries and black cherry compote with suggestions of menthol, Indian spices, cast-iron pan and black truffles. The medium to full-bodied palate is laden with ripe, rich black berry layers and an alluring, velvety texture, supported by just enough freshness, finishing long and spicy. It is delicious right now, but give it 3-5-years in the cellar for that wow-factor.
The flagship 2018 Cabernet Sauvignon Estate comes from the estate vineyard, which is a four-acre hillside site located on the edge of the Mayacamas Mountains. I loved it from barrel, and it doesn't disappoint from bottle, offering an already complex, nuanced style in its blue fruits, lavender, flowers, incense, blueberries, and cassis-laced aromas and flavors. With full-bodied richness, it has a layered, majestic texture, ripe tannins, and great, great finish, it's a top tier wine in the vintage. Drink bottles any time over the coming 20-25 years.
96+ Robert Parker Wine Advocate
The 2018 Cabernet Sauvignon Estate is made from 100% Cabernet Sauvignon. Deep garnet-purple in color, it delivers a powerful nose of blackcurrant pastilles, baked plums, boysenberries and black cherry compote with suggestions of menthol, Indian spices, cast-iron pan and black truffles. The medium to full-bodied palate is laden with ripe, rich black berry layers and an alluring, velvety texture, supported by just enough freshness, finishing long and spicy. It is delicious right now, but give it 3-5-years in the cellar for that wow-factor.
