Wine Advocate | Rating: 92From black, rocky soils, the impressive 2010 Cabernet Sauvignon Obsidian is the finest wine in this group. Still backward and not much different than a young barrel sample given its youthfulness, it reveals a dense blue/purple color along with notes of blackberries, black currants, wet rocks, new oak, baking spices and licorice. The attractive aromatics are followed by a deep, full-bodied, broodingly backward, rich wine that will benefit from 2-3 years of cellaring and keep for two decades.Drink Dates: 2015-2035Author: Robert Parker
Self | Rating: 98Great wine from this lesser known winery with few posted ratings. Close second when blind tasted with 3 other wines with 100 point ratings...2012 Bevan Sugarloaf (#1), 2008 Verite La Muse(#3), and 2012 Quilceda Creek (#4)Author: Leftymtb
California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like , , , and in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. and continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.
White Bordeaux blends are most commonly composed of and , and come in a range of dry and sweet styles. Sémillon contributes body while Sauvignon Blanc adds high acidity, a characteristic that is particularly important in the sweet wines of .
is one of the world’s most prestigious regions for sweet wine production, made possible by Sémillon’s affinity for noble rot. Wines from world-renowned are fermented and matured in new oak for up to three years and can age for decades in bottle. These wines display complex aromas of melon, honey, apricot, citrus peel, mango, and butterscotch and develop added complexity and aromas with age.
The best dry wines from this blend come from producers such as , , and in and . These wines are typically fermented and matured in new oak and display a full-bodied richness with concentrated nutty flavors overlaying the fruit.Due to its freshness and flavor profile, dry white Bordeaux blends pair well with almost any white food, including all types of fish, poultry, veal, and pork. The sweet wines of Bordeaux pair well with foie gras, oysters, blue cheese, spicy food (particularly Asian cuisines), any dish with sweet notes, and of course, dessert.
Collector Data For This Wine
- 36 bottles owned
- 12 collectors
- Average collector rating: 98
(Out of 12 collectors)