This is an impressive wine from the start, but it does need some time to open. I suggest 4 – 6 hours but then: spectacular. Big bold rich fruits hit the nose and the palate with elegance and finesse. This is a Bordeaux blend of 48% Cabernet Franc, 46% Cabernet Sauvignon and 6% Petit Verdot
When Tony Biagi, whom some of you know as Winemaker extraordinaire at Hourglass, wanted to lunch his dream winery he turned to longtime friend Kimberley Jones, to handle sales and marketing. Their partnership, I believe, has laid the groundwork for exceptional success in the future. Time will tell.
Lovely rich cherries, plums, spices, and an interesting note of mint/eucalyptus dominates the nose. The palate confirms what the nose promises, delivered with a full-bodied elegance one would expect from Oakville fruit and winemaker Tony Biagi at the helm. Layers of blackberries, blueberries, and red currents with secondary notes of tobacco, chocolate, and spices complete this seamless parcel of flavors with serious intention. Everything is where it should be with exceptional balance, complexity, and expressiveness. This ticks all the boxes, an absolute delight to drink.
Food pairings: choose your red meat dishes carefully, a Pot of Beef Bourguignon immediately came to mind. This is all Oakville but it has a French Bordeaux leaning.
This will cellar out 20 plus years but is drinking beautifully now with 4-6 hours decant time. Your patience will be rewarded, just needs a little planning on your part. If you want to drink this with dinner, decant it at noon and come back every hour, taste it, and rebottle when it’s to your liking. Then it’s ready to pour straight from the bottle or serve in a decanter if that’s your thing.
Vine to Table 