Our process in the winery is much like the product that results: similar to our process for all our wines, only pushed to be more and better. The Reserve Claret is blended form a small subset of our most select barrels (Cabernet, Merlot and Cab Franc only). It undergoes a slightly cooler, slightly longer fermentation to achieve more compression, more density, more complexity. It also spends a little more time in barrel—19-21 months—to achieve the profile we’re looking for.
Ribeye, coq au vin, duck, braised lamb, cassoulet, steak frites or Alaskan Salmon.
Smoky raspberry, spice and vanilla bean over plum skin, black currant and strawberry puree. Dense and tightly wound with impeccable purity and presence. The palate is ripe fresh with compacted tannins restraining the dark fruit. This long and elegantly compressed with hints of red berries and kola nut carrying through the finish. Allow this wine to breathe in its youth or give it a few years for full enjoyment.
68% Cabernet Sauvignon, 28% Merlot, 4% Cabernet Franc
Stillwater Creek, Hedges Family Estate, Red Mountain Vineyard, Canyons, Bel’Villa, Pepper Bridge
Fermented in 87% concrete and 13% stainless steel. Aged in 65% new and 35% used French oak for 22 months.
Awards & Accolades
"Balanced and precise in focus, with plum and sandalwood aromas and complex currant and spice flavors that build tannins toward a polished finish. Cabernet Sauvignon, Merlot and Cabernet Franc. Drink now through 2023. 678 cases made."
91 points, Tim Fish, Wine Spectator
"A step up over the straight Claret release, the 2014 Reserve Claret (68% Cabernet Sauvignon, 28% Merlot and 4% Cabernet Franc) has more finesse and elegance, with lots of blackcurrants, plum, licorice, toasted spice and graphite aromas and flavors. Rich, full-bodied, fresh and elegant, with terrific purity and length, it's going to keep for 15+ years."
93 points, Jeb Dunnuck, The Wine Advocate
"Bright ruby-red. Musky dark chocolate complements aromas of cassis and licorice. Like the Cabernet Sauvignon, this is densely packed but a bit youthfully compressed in the early going (Morell mentioned the rather cool maximum fermentation temperature of 80 degrees F.) But this tight, backward blend boasts terrific precision that presages a graceful evolution in bottle. And even today there's nothing hard about it."
93 points, Stephen Tanzer, Vinous
"The black-olive and dark-berry character is impressive with an understated rust and tile character. Full body, firm tannins and a juicy finish."
92 points, James Suckling, jamessuckling.com