95 points, Wine Enthusiast
Dense blackberry jam, fresh violets, dewy thyme and a hint of cocoa dust show on the viscous, very impressive nose of this bottling. Black cherry, cola, roasted meat and touches of lilac arise on the palate, which rides a soft silky frame and plays well to multiple palates, from those seeking a serious well-structured wine, to others wanting more hedonistic fun.
93+ points, Robert Parker's Wine Advocate
Medium to deep garnet-purple in color, the 2015 Cabernet Sauvignon Signature Viking Vineyard has a vibrant nose of crushed black and red currants with suggestions of plums, cedar chest, pencil lead and bay leaves, plus a waft of cloves. Full-bodied, richly fruited and packed with expressive red and black fruit layers, it has a solid backbone of grainy tannins and plenty of freshness, finishing with great length.
93 points, Jeb Dunnuck
Coming all from their estate Viking Vineyard, the 2015 Cabernet Sauvignon Signature Viking Estate Vineyard is impressive. Fermented in a mix of stainless steel and oak tanks, it spent 20 months in 75% new French oak before being bottled. Notes of black raspberries, peach pit, violets and hints of toasted spice all emerge from this medium-bodied, super elegant, silky wine that has fine tannin and a great finish.
92 points, Vinous
Youthful purple. Pepper-tinged blackberry and cherry aromas are complemented by suggestions of candied rose and cured tobacco. Juicy dark berry and bitter cherry flavors put on weight and take a sweeter turn with air. Finishes energetic and appealingly sweet, featuring harmonious tannins and strong, spicy persistence.
2015 continued the long drought on the central coast and vine yields were further diminished by a poor fruit-set caused by a cold snap at flowering. Called “shatter”, only a small part of the cluster develops into grapes, the remainder, called “shot berries” never mature. Quality, however, was extremely good, as the vine energy went into a smaller crop. Harvested in mid to late September the fruit was whole cluster sorted, de-stemmed and individual grapes were optically scanned, a new step to cull out any green, unripe or over-ripe grapes. Fermentation with indigenous yeast continued in small barrels and wood vats with regular integration of the skins into the fermenting juice.