This bold, juicy wine shows a singular flair with distinctive notes of olive, tobacco and chocolate alongside the warm baking spices you’d expect. Full-bodied richness on the palate carries the weight of ripe black raspberry, plums and dark cherries framed in fresh tannins. There’s an exotic twist to this wine that makes it a surprise show-stopper to produce for worthy guests over the next 10-15 years.
The 2016 Roma (80/20 Cabernet Sauvignon and Syrah) has a singular style in its olive, tobacco, baking spice, and chocolate-laced aromas. This carries to a deeply colored wine that has full-bodied richness, beautiful blackcurrant fruit, building richness, and a great finish. It’s an exotic wine from this team to drink over the coming 10-15 years.JS91
A ripe dark-berry nose that offers a very rich array of iodine and inky aromas with black-fruit paste and distinctive cabernet leafiness. The palate is very deep and weighty with ripe black-cherry and black-olive flavors, framed in fresh, sappy tannins. A blend of 80% cabernet sauvignon and 20% syrah. Try from 2022.WA91
A blend of 80% Cabernet Sauvignon and 20% Syrah, the 2016 Roma River Rock Vineyard opens with a freshness that allows for the juiciness of the Cabernet to be lifted by the Syrah. The wine is bold and juicy on the palate, with good concentration and showing a touch of oak and chocolate-covered blackberries with notes of tree bark and blackcurrants, finishing long. This wine will drink well for at least a decade. Only 752 cases made.WS91
Densely structured, with a firm backbone of tannins and acidity, highlighted by brooding blackberry, crushed stone and black olive flavors. Cabernet Sauvignon and Syrah. Best from 2021 through 2026.VN90
Good dark red. Aromas of redcurrant, plum, spices and sweet oak. At once savory and sweet, conveying a richer texture than the 2015 version. Flavors of plum, redcurrant, raspberry, mocha and spices could use a bit more definition and grip but the savory finish features sweet tannins. (14.5% alcohol; the Syrah and Cabernet Sauvignon components were co-fermented in oak uprights)