Steak, Lamb, Venison, Pasta, Shepherd’s Pie, Salmon, Tuna, Cheese, Dark Chocolate.
Red currants, dried strawberry, plum skin and vanilla bean mixed with dark spices. A swirl brings up plum jam, strawberries and a light caramel spice. The palate is long and incredibly polished with some dark spice resonating and freshness and fine tannin keeping the wine taut and focused. This is probably the most age worthy Claret we have produced to date.
55.4% Cabernet Sauvignon, 21.5% Merlot, 20% Cabernet Franc, 3.1% Petit Verdot
Stillwater Creek, Two Blondes, Dionysus, Blue Mountain, Pepper Bridge, Weinbau
Fermented in 50% new French oak and 50% once and twice used French Oak
Awards & Accolades
"Fresh and focused, with a sense of transparency to the dark berry and tomato leaf flavors, gliding smoothly into the finish. The fine, firm tannins need cellaring to soften. Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. Best from 2015 through 2020. 1,641 cases made."
92 points, Harvey Steinman, Wine Spectator
"Even better and comprised of 55% Cabernet Sauvignon, 22% Merlot, 20% Cabernet Franc and 3% Petit Verdot, the 2010 Claret boasts outstanding aromatics of blackberries, mint, tea leaves, graphite and cedar as well as medium to full-bodied, balanced palate. Possessing solid mid-palate depth, integrated acidity and polished, ripe tannin on the finish, this beauty can be consumed now or cellared for a 7-8 years. Drink now-2022."
90 points, Jeb Dunnuck, The Wine Advocate
"Good dark red. Subdued but complex nose hints at redcurrant, mocha, graphite, brown spices and tomato leaf. Silky and fine-grained on entry, the mellow in the middle, with attractive oak-driven notes of sassafras and cola to go with the red fruits. Not overly sweet but quite mellow. This is just under 15% alcohol but I would not have guessed it."
90 points, Stephen Tanzer, Vinous