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Cabernet Sauvignon 75%, Cabernet Franc 25%
cut roses, freshly crushed blueberries, graphite shavings
blueberry liqueur, wild raspberries, berry compote
pan seared venison filet w/ green peppercorn sauce, porcini-gorgonzola burgers w/glazed onions
Drink now through 2019.
red berry preserves, campfire smoke, graphite minerality, cracked pepper
blackberry-plum compote, creamy oak, dark chocolate, Guatemala-Antigua espresso roast
Moroccan style grilled chicken brochettes, braised veal shanks, broiled lamb chops with mint chimichurri
Cabernet Sauvignon 36%, Malbec 28%, Cabernet Franc 26%, Petite Verdot 10%
ripe cherries, vanilla bean, crème de cassis
black currants, dark chocolate shavings, medium bodied
pepper steak, Kobe beef burger with caramelized onions, duck leg confit with ratatouille
Drink now through 2018.
Grenache 33%, Syrah 32%, Mourvèdre 29%, Cinsaut 3%, Counoise 3%
90 points. Tasting Panel, Anthony Dias Blue
raspberries, cedar, sagebrush, cured tobacco leaf
plums, wood smoke, cumin, coriander, wild game
lamb with rosemary-mint sauce, classic Sicilian and Marzono tomatoes with penne pasta, or chicken breasts with crimini mushrooms
Drink now through 2016.
Pinot Noir 100%
potpourri, rose petals, campfire smoke, roasted tomatoes
roasted red fruits, raspberries, juniper berries
provencal beef stew, herb-crusteded free-range chicken roast
Drink now through 2017.
classic ripe cherry, black fruit compote, tea leaves, sandalwood
bright red berries, briar tinged plums, barrel char
salmon sautéed in olive oil, wild mushrooms, roast duck
91 Points. Wine Enthusiast
violet pastille, tart berries, cranberry jam
crisp, cool climate fruit, chiseled minerality, pomegranates
roasted chicken with lardoons, veal stew, pot-au-feu
92 points. Tasting Panel, Anthony Dias Blue
red plum, sagebrush, raw meat, espresso
plum and blackberry compote, cocoa, beef jerky, Asian spice rub
grilled Korean short ribs, soused rabbit with picholine olives, wine braised duck legs with dried cherry and green peppercorn jus
Grenache Noir 35%, Syrah 23%, Mourvèdre 11%, Carignane 11%, Cabernet Franc 10%, Cabernet Sauvignon 5%, Petit Verdot 5%
crushed blackberries, rubbed sage, cedar plank, plum brandy, toasted raisin bread
berry compote, kirsch liqueur, liquefied pepper steak, roasted herbs
pan seared venison medallions with rosemary & dried cherries, Italian pork & fennel sausage w/ white beans & radicchio
Drink now through 2020.
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