(2014 Vintage) Following hand-harvesting, the grapes for our Malbec were cold soaked for up to four days prior to fermentation to maximize the extraction of their deep violet color. Fermentation occurred in upright tanks for one week at a maximum temperature of 85°F. The juice remained in contact with the skins for up to three weeks to foster optimal flavor development. After primary fermentation, this wine underwent malolactic fermentation to create a smooth, round mouthfeel. Seven months of oak influence imparted subtle brown spice notes
very nice, well-balanced, what one expects from a Malbec gift to Thomas from Cindy Olson (work)
Dark fruit and oak on the nose. Semi dry but I found it a bit harsh. Long finish.
slightly oaky. full body. had at Tavern 58 with Smitlets & Chechaks
tastes like a much more expensive wine. slightly jammy fruity.
a nice full bodied red nice to drink as a cocktail wine
strong fruity, slight dry, sweeter then avg
fruity and sweet. not a favorite.
Jammy, blueberry and cherry
jamie had at xmas
Wine Advocate(2006 Vintage) Rating: 90/100 - As reviewed by The Wine Advocate
Wine Enthusiast(2006 Vintage) Rating: 86/100 - As reviewed by Wine Enthusiast