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Flora Springs Trilogy (1.5 Liter Magnum) 2014

Bordeaux Red Blends from Napa Valley, California
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0% ABV
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Winemaker Notes

The 2014 Trilogy brings together the finest lots of Cabernet Sauvignon, Malbec and Petit Verdot from Flora Springs' estate vineyards in Napa Valley. Dense, concentrated and stunningly rich, this gorgeous Napa Valley Cabernet Sauvignon overflows with blackberry, sweet cassis and black cherry fruit, layered with warm cocoa, licorice and a touch of tanned leather. This is a succulent, fleshy wine, with warming notes of vanilla and oak, cola and cardamom. It has a firm yet fine tannic structure and a sturdy, full-bodied profile that will serve it well into the next decade.

Critical Acclaim

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JS 95
James Suckling
I like the juicy fruit and peat and mushrooms. Full-bodied, juicy and fruity. Soft and round tannins and a pretty finish. 86% cabernet sauvignon, 6% petit verdot and 8% malbec. Drink in 2020.
RP 93
Robert Parker's Wine Advocate
Their 2014 Trilogy is a blend of 71% Cabernet Sauvignon, 13% Merlot, 10% Malbec and 6% Petit Verdot. It is a wine of suppleness, complexity and loads of licorice, tobacco leaf, blackcurrants, spice and some background oak and espresso. Medium to full-bodied, with gorgeous fruit, texture and length, this is a beauty to drink over the next 10-15 or so years, although it is already displaying its undeniable charm and lusciousness.
TP 93
Tasting Panel
WE 92
Wine Enthusiast
Cabernet Sauvignon, Malbec and Petit Verdot from the trio of this blend, yielding rounded, red fruit-driven flavor. Dense tannins shoulder its body and weight, as savory anise, dried herb and pencil characteristics figure in.
CG 90
Connoisseurs' Guide
Attractively complex with notes of smoky oak join with the polished black cherry aromas whose balanced mix of richness and fruit pave the way for the supple, tannic yet refined textural impressions and the black cherry, briar and lightly curranty flavors that follow suit from front to back. If the oak is a tad pushy, it never takes over, and it is varietal fruit that rules the roost here. A half-decade in bottle will make things that much better, but, truth be told, this wine can be enjoyed in its youth for its well-mannered energy.
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Flora Springs

Flora Springs

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Flora Springs, Napa Valley, California
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Flora Springs is a family endeavor that epitomizes hard work, dedication and teamwork . The vitality of this family is obvious as they set about the task of growing great grapes and making absolutely delicious wine.

It all began over 20 years ago, when Jerry and Flora Komes bought the first vineyard - a vineyard with lots of history, great soils and two ghost wineries. Their retirement project became a lifetime passion for son John Komes and daughter Julie Garvey and their families. John quickly talked the family (including another brother Mike Komes) into making wine. Julie worked side by side with John as the first two years they made the wines. Julie’s husband Pat Garvey took over the vineyard side of things. In 1980, Ken Deis was hired as winemaker and he has been part of the family ever since.

Winemaker Ken Deis makes use of every tool at his disposal. First of all, he trusts his senses: The feel of the berry in his fingers, the taste of the fruit and then the wine, the smells during fermentation. A winemaker needs to understand the source of his fruit and Ken has worked closely with vineyard manager Pat Garvey for more than 20 years so that they can anticipate the challenges that each vintage brings. Ken has also adopted the same curiosity that the entire Komes-Garvey family has and it has paid off royally in the quality of his wines.

Napa Valley

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One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.

Bordeaux Blends

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington, and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec, and/or Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde river, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful, and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb, or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.

MSW30196055_2014 Item# 213323