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  • 2012 Blankiet - Paradise Hills Vineyard Red

2012 Blankiet - Paradise Hills Vineyard Red

UNITED STATES / CALIFORNIA / NAPA
  • 95 WA
  • 89 WS
  • Variety
    Red Bordeaux Blend
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SKU: 305015-2012
  • Wine Spectator | Rating: 89

    Aromas of mocha, gravel and dark berry lead to an immense, extracted effort with raw, chewy tannins, the kind that require some patience in hopes they soften. Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot.
    Drink Dates: 2018-2028
    Author: James Laube
  • Vinous | Rating: 97

    Blankiet's 2012 Proprietary Red Paradise Hills Vineyard is just starting to open up. The 2012 is delicate and totally sublime. Expressive Cabernet Sauvignon aromatics open up first, followed by layers of expressive red-fleshed fruit. Light on its it feet and exceptionally polished throughout, the 2012 delivers the goods, big time. In 2012, the Proprietary Red speaks to finesse above all else. This is the most impressive of Blankiet's 2012s today.
    Author: Antonio Galloni
  • Wine Advocate | Rating: 95

    The 2012 Proprietary Red, which is 81% Cabernet Sauvignon and the rest mostly Merlot with tiny quantities of Cabernet Franc and Petit Verdot, is truly great stuff. Inky, almost murky purple-colored, the wine offers up notes of camphor, spring flowers, black raspberries, blackberries and cassis as well as hints of chocolate and coffee. It is full-bodied, multi-dimensional, exuberant, boisterous and super-complex already. This is a big, flashy, superb wine to drink now as well as over the next 20-25 years.
    Drink Dates: 2016-2041
    Author: Robert Parker
  • Self | Rating: 96

    Author: Johnnymd
Located in the western hills of Yountville, in the foothills of the Mayacamas range, Blankiet shares a founding date with Arietta. In 1996, the husband and wife team of Claude and Katherine Blankiet, with the aid of viticulturist David Abreu, and winemaker Helen Turley, created a stable of wines that validate the extraordinary terroir of their 16 acres of vineyards. The first eight vintages were made by Turley, but now the winemaking team consists of consulting oenologist Michel Rolland and winemaker Martha McClellan-Levy.

See other similar producers:David Arthur Vineyards,Robert Craig Wine Cellars,Ramey Wine Cellars

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 Staglin, Beringer, Ridge, Mayacamas and Chateau Montelena 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. Chardonnay and Cabernet Sauvignon 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 Sémillon and Sauvignon Blanc, 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 Bordeaux.

Sauternes 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 Château d’Yquem 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 Château Haut-Brion, Château Pape Clément, and Domaine de Chevalier in Pessac-Léognan and Graves. 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

  • 137 bottles owned
  • 33 collectors
  • Average collector rating: 96
    (Out of 33 collectors)