JAMES SUCKLING 92 POINTS - "A solid red with black currant and berry character. Full body, round and velvety tannins and a pure and delicious fruit. So right now. Made from organically grown grapes."
WINEREVIEWONLINE.COM 95 POINTS - "Over the years Grgich Cabernet Sauvignon has been money in the bank when it comes to quality. Grgich Cab is always beautifully balanced and structured, with the ability to improve with age for up to 20-30 years. The 2012 is yet another in a long line of exceptional Cabernets from Grgich, a suave, exquisitely balanced, elegant Cabernet that can be enjoyed now or after many, many years in the cellar. Ripe cassis and blackberry fruit notes dominate, with hints of cedar and spice in the background, and finely integrated tannins."
WINERY NOTES - We believe in minimal intervention winemaking, fermenting the grapes with indigenous yeast at moderate temperatures that allow the wine to gain flavors and color from extended skin contact. Each lot is aged separately for several months and then blended to create a wine that is more complex than the individual parts. After blending, the wine spent another year-and-a-half in barrel to completely harmonize before bottling. The wine’s complex aromas of black fruits, rich leather and nuances of violets burst out of the glass. Its full-bodied, rich mouthfeel carries these flavors for a long, lingering finish that loves a good grilled steak, rack of lamb or roasted duck.
WINEREVIEWONLINE.COM 95 POINTS - "Over the years Grgich Cabernet Sauvignon has been money in the bank when it comes to quality. Grgich Cab is always beautifully balanced and structured, with the ability to improve with age for up to 20-30 years. The 2012 is yet another in a long line of exceptional Cabernets from Grgich, a suave, exquisitely balanced, elegant Cabernet that can be enjoyed now or after many, many years in the cellar. Ripe cassis and blackberry fruit notes dominate, with hints of cedar and spice in the background, and finely integrated tannins."
WINERY NOTES - We believe in minimal intervention winemaking, fermenting the grapes with indigenous yeast at moderate temperatures that allow the wine to gain flavors and color from extended skin contact. Each lot is aged separately for several months and then blended to create a wine that is more complex than the individual parts. After blending, the wine spent another year-and-a-half in barrel to completely harmonize before bottling. The wine’s complex aromas of black fruits, rich leather and nuances of violets burst out of the glass. Its full-bodied, rich mouthfeel carries these flavors for a long, lingering finish that loves a good grilled steak, rack of lamb or roasted duck.
