Author CerboSite / BlogTrust Rating Tasted On 10/16/2010
Cabernet Sauvignon (30%) from Happy Canyon area of Santa Barbara County, Syrah (70%) from Tierra Alta and Camp Four Vineyards. Fruit was hand-picked; fermented in small boxes and French oak; and punched down 3 times a day for about 2 weeks. All the wines were basket pressed and matured in a combination of 1, and 2 year old French oak, and older American oak hogsheads for 16 months. 185 cases bottled in February 2009. Peak drinking 2010-2020. Nose is crushed dark berries and licorice with dark choc, smoke, and cold meats. Mouth is full-bodied and ripe with juicy mulberries, tart black currants, mocha, meat and savory cedary flavors. Matches with juicy steaks, stews, braises, chanks, suckling pork belly (Something mushroomy for Vegos). Strong cheese = yes.