PRODUCTS

Wine Enthusiast Magazine, April 2011
92 Points
"A 100%-Cabernet Franc from mountainous El Dorado County! This wine’s crazy good with tons of varietal character — woodsy tannins, touch of green pepper, vials of violets — that’s also packed with plenty of great plum, cassis and savory notes of leather and mocha, all in a memorable package. With plenty of grip and acid, enjoyed over a meal, it gets better by the minute and has the depth to age 5 - 10 years, too."
- V.B.

2006
The Tasting Panel, June 2011
90 Points
"Smooth and silky with plum, spice and hints of smoke and mocha; sipple, dense and balanced with good length" - Anthony Dias Blue

Wine Spectator, October 1st, 2009
87 Points
"Cabernet Franc is the best Bordeaux variety grown in the Sierra Foothills, and this is a pretty good one. It's dry and classically structured, with rich flavors of cherries, herbs, and oak, and a briary character of wild mountain berries." - S.H.

2004
Wine Spectator, Web Only 2007
87 Points
"Ripe, supple and complex plum and black cherry fruit is intense without being heavy, with some ultraripe notes that provide a hint of raisin. Ends with chewy tannins. Drink now through 2011" - James Laube

2003
Wine Enthusiast, October 2006
93 Points, Editors Choice
"It really impresses for its dry finesse, a wine that exhibits true gout de terroir in the earthy, mushroomy flavors with their subtle hint of black cherries and violets."

Wine & Spirits, September 2006
89 Points, Highly Recommended
"Oak softens the earthy, mineral tones of El Dorado fruit in this smooth, smoky black wine. It feels tightly built, ready over the next several years for a grilled steak."

2006 San Francisco International Wine Competition
BRONZE medal

2002
Wine & Spirits, December 2004
87 Points
"A franc interpretation of the foothills, this rustic wine has a ferrous backbone and the warm snap of a pine fire. Built for brisket."

1999
Wine & Spirits, April 2000
88 Points
"Here, the green herb accents and olive fruit character of cabernet franc play against a jazzy acidity energizing this red for grilled bass with green olive tapenade."

1998
The Press Democrat, February 2000
3 STARS
"Aromas of dill, jalapeno and toasty oak. Balanced and approachable. Nice ripe fruit."