- Item #: i_214170Bottle Size: 750mlWine Advocate: 95+Vinous Media: 95+ANTONIO GALLONI 95+ POINTS - "The 2014 Maya is powerful, compact and closed in on itself. That's not much of a surprise given the wine was just bottled a few months ago. Dark, powerful and intense, the 2014 offers plenty of energy, but is also holding back much of its potential at this stage. The blend is 75% Cabernet Sauvignon and 25% Cabernet Franc, which is to say more Cabernet than has been the norm in recent years. There is plenty of intensity to the pomegranate, plum, red cherry and blood orange flavors, but the wine needs time to come into its own."
ROBERT PARKER 95+ POINTS - "...the 2014 Maya Proprietary Red may not be as perfect as the 2013 was, but it is a fabulous effort. Finishing at 14.6% alcohol, this wine (generally a blend of about 60% Cabernet Franc and the rest Cabernet Sauvignon) has incredibly gorgeous aromatics of black and blue fruits, forest floor, violets, and an almost Graves-like, scorched earth, gravelly nuance. The wine hits the palate with a full-bodied richness and terrific harmony among its structural elements such as alcohol, acidity, tannin and wood, with moderately sweet tannins in the finish. It is a good 30- to 35-year wine, as most Mayas have tended to be, and is impressive and surprisingly structured for a 2014. Forget it for 3-4 years and drink it over the following 35-40 years."
- Item #: i_270380Bottle Size: 1.5LWine Advocate: 95+ROBERT PARKER 95+ POINTS = "Tor Kenward is using his vast experience in the wine industry and impressive palate to find exceptional terroirs and produce fascinating wines that merit serious attention. His winemaking guru is Jeff Ames, who makes his own wines under the Rudius label."
"The 2014 Proprietary Red from Oakville is 44% Cabernet Franc, 44% Petit Verdot and 12% Cabernet Sauvignon. This is a fabulous wine and a creative blend from Kenward. With a fabulous nose of forest floor, white flowers, licorice, incense, blackcurrant and blueberry fruit, this deep, sumptuous, full-bodied wine has fabulous intensity, low acidity and finely grained, integrated tannins. There is not much of it, but it is a beauty. It can be drunk now or cellared for another two decades."
- Item #: i_270700Bottle Size: 750mlWine Advocate: 97+ROBERT PARKER 97+ POINTS - "This winery, one of the gems of the Kendall-Jackson portfolio of boutique wineries, debuted in 1998 and has been hitting on all cylinders since. I suspect top priority is given to Bordelais winemaker Pierre Seillan's choice of the finest fruit he can find from Jackson's holdings in Alexander Valley, Chalk Hill and Knights Valley."
"The 2014 La Joie has a spicy black purple color and a big, sweet kiss of camphor, black truffle, pen ink, blackcurrants and unsmoked cigar tobacco, followed by layers of fruit and glycerin in an opulent, beautifully savory, pure and multidimensional wine. The final blend Seillan produced in 2014 was 78% Cabernet Sauvignon, 13% Merlot, 7% Cabernet Franc and 2% Petit Verdot. This is a compellingly great effort once again. It should be given 2-5 years of bottle age, then drunk over the following three decades."
- Item #: i_270980Bottle Size: 750mlWine Advocate: 98ROBERT PARKER 98 POINTS - "This winery, one of the gems of the Kendall-Jackson portfolio of boutique wineries, debuted in 1998 and has been hitting on all cylinders since. I suspect top priority is given to Bordelais winemaker Pierre Seillan's choice of the finest fruit he can find from Jackson's holdings in Alexander Valley, Chalk Hill and Knights Valley."
"The 2014 Le Desir (53% Cabernet Franc, 21% Merlot, 21% Cabernet Sauvignon and 5% Malbec) has an inky purple color and a sweet kiss of chocolate, black truffle, forest floor, black raspberry and black currants. Opulent, but again structured and super-dense and pure, this is another massively concentrated wine meant for the long haul (and for our grandchildren). Give it 4-6 years of cellaring and drink it over the following 35-40 years. Remarkably, Pierre Seillan told me that 2014, while a drought year, was not actually that hot in the micro-terroirs he was working, but in terms of quality, it turned out to be the most surprisingly positive vintage he’s ever witnessed."