Wine Reviews

A rich nose of black cherries, blackberries and dark chocolate gets some levity from softer, slightly bitter aromas of pencil shavings, coffee and herbs. This balance between the sweetness of berries and chocolate and the earthier elements continues on the palate, while acid blazes around austere tannins

Warm earth greets the nose at first, then gives way to bing cherries, orange zest, licorice candy and just a momentary hint of vanilla. Cherries that still have snap in their skin and bitter orange jam on the palate, then dark chocolate and spices, before the metallic tang of coffee corrected by Sambuca on the finish. Tannins and acid are like perfect valets—almost invisible but immediately there when called upon.

The nose intertwines delicately floral aromas with bright, tart fruit and a dense, savory earthiness. The palate is decisively fruit-forward, but undertones of coffee and dark chocolate maintain a feeling of versatility. A current of acid flows down a cobblestone path of polished, round tannins, before eventually pooling into a warm, luxurious finish

The third release of this wine shows blackcurrants, mint, spearmint, iodine, graphite and mussel shells. Medium- to full-bodied with very integrated tannins that are fine and super polished and that go on for minutes. Reserved and focused with a silky texture. An upgrade to this wine with the addition of 2.5% cabernet franc and 2.5% petite verdot to the cabernet sauvignon.

The finesse and complexity is impressive here, with blackcurrants, lavender and sandalwood, not to mention violets and white roses. Just a hint of tar. Medium- to full-bodied with round yet tight tannins that build on the palate. The most elegant yet structured M I have tasted. Best ever?