Justin Isosceles (1.5 Liter Magnum) 2016
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Try the 2016 ISOSCELES right now with rich, full-flavored dishes like braised beef short ribs over polenta as easily as it does with a classic New York steak simply seasoned with salt and pepper and grilled over an open fire.
Blend: 85% Cabernet Sauvignon, 8% Cabernet Franc, 7% Merlot
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Wine Enthusiast
Soft aromas of black cherry and smoked meat gain complexity thanks to hints of olive, tar and thyme in this Cabernet Sauvignon, which includes 8% Cabernet Franc and 7% Merlot. It boasts chiseled but firm tannins and a blackberry jam flavor that entices on the palate, while thyme, cracked pepper and soy tones ride out the close.
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Tasting Panel
Juicy and ripe, with plum and blackberry appearing on a smooth texture with fine structure. Balanced and rich, elegant and tangy. 85% Cabernet Sauvignon, 8% Cabernet Franc, and 7% Merlot.
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Robert Parker's Wine Advocate
The 2016 Isosceles is a Left Bank-styled blend of 85% Cabernet Sauvignon, 8% Cabernet Franc and 7% Merlot, aged 21 months in 100% new French oak. Medium to deep ruby, it has a nose of dark fruits with touches of cassis, cedar, tobacco and aniseed. The full-bodied palate is firm, grainy and mineral-laced with a long finish. It's approachable now but will age well over the next 3-5 years in bottle.
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Wilfred Wong of Wine.com
COMMENTARY: Paso Robles is well known for its ultra-rich, blended red wines. The 2016 Justin Isosceles is that and more. TASTING NOTES: This wine shows a load of ripe fruit and a generous palate. Its aromas and flavors of black fruit and oak should stand up with any red meat dish no matter how rich it is. (Tasted: May 23, 2019, San Francisco, CA)
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Connoisseurs' Guide
85% Cabernet Sauvignon; 8% Cabernet Franc; 7% Merlot. Big, bold and insistently rich, yet not at all overdone or owing overly to exorbitant ripeness, Justin’s 2016 Isoceles is a deep and wellstuffed, very complete wine that displays a nice sense of layering and plenty of continuous dark fruit that stays in advance of its moderate tannins. Already showing a bit of palatal polish that makes for fairly attractive drinking right now, it has room to grow all the same, and those who favor complexity over obvious fruit might want to wait for another three or four years before bringing it out of the cellar.
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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast California wine district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches inland nearly all the way to the Central Valley.
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