Winemaker Notes
If you’re a steak lover, you can’t go wrong enjoying this Cabernet-dominated blend with a generously-peppered rib eye hot off the grill. It also works nicely with rosemary-sprinkled lamb chops or creamy polenta with a dusting of Parmesan cheese.
Blend: 86% Cabernet Sauvignon, 8% Petit Verdot, and 6% Malbec
Professional Ratings
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Tasting Panel
Deep, dark ruby color; rich and intense with concentrated flavors of ripe plum, spice, and subtle hints of herbs and earth. Excellent now, it’ll be a knockout in a few years.
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Wilfred Wong of Wine.com
COMMENTARY: The Flora Springs Trilogy, first produced in 1984, is one of Napa Valley's best examples of a red blend made from Bordeaux grape varieties. The 2016 vintage is one of their top efforts. TASTING NOTES: This wine is elegant. Its aromas and flavors range from red to black fruits, as well as aromatic dried herbal notes. Pair it with five-spiced roast chicken. (Tasted: July 18, 2019, San Francisco, CA)
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Wine Spectator
Warm plum, raspberry and blackberry fruit is lush in feel, carried by bright anise and apple wood accents through the juicy finish. A good brambly underlay throughout adds energy. Cabernet Sauvignon, Petit Verdot and Malbec.
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James Suckling
This is a big and rich red with lots of dried-fruit and chocolate character. Full body, velvety tannins and a flavorful finish. Slightly hollow finish. Bigger style of Trilogy. A blend of 86 per cent cabernet sauvignon, eight per cent petit verdot and six per cent malbec.
Undoubtedly proving its merit over and over, Napa Valley is a now a leading force in the world of prestigious red wine regions. Though Cabernet Sauvignon dominates Napa Valley, other red varieties certainly thrive here. Important but often overlooked include Merlot and other Bordeaux varieties well-regarded on their own as well as for their blending capacities. Very old vine Zinfandel represents an important historical stronghold for the region and Pinot noir is produced in the cooler southern parts, close to the San Pablo Bay.
Perfectly situated running north to south, the valley acts as a corridor, pulling cool, moist air up from the San Pablo Bay in the evenings during the hot days of the growing season, which leads to even and slow grape ripening. Furthermore the valley claims over 100 soil variations including layers of volcanic, gravel, sand and silt—a combination excellent for world-class red wine production.