Fermented in stainless steel, then aged 16 months in French oak (60% new), this wine is brightly aromatic in tones of cherry, cassis and spicy clove. Supple and integrated on the palate, it has depth at its core, with an intense ripe berry flavor. (VB)
Blackberry fruit along with herbal liqueur, cedar and licorice. Full body, lots of ripe plum fruit, medium acidity and a fruit-forward finish.
This is the newest project from the team at Far Niente, a blend focused on Cabernet Sauvignon with a small portion of Franc and Petit Verdot. It’s made by Megan Melief, formerly the assistant winemaker at Nickel & Nickel. It starts off hiding behind a wall of oak, with black-walnut scents and mineral-inflected tannins. That oak integrates with air, adding richness to the tannins and bringing out a tapenade scent. Substantial, bold and smoky, this is a Cabernet for aged beef.
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