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Flora Springs Trilogy 2007

Bordeaux Red Blends from Napa Valley, California
  • RP93
  • WE91
14.2% ABV
  • JS95
  • RP93
  • TP93
  • WE92
  • CG90
  • WE94
  • JS92
  • RP92
  • CG91
  • TP94
  • WE93
  • RP92
  • WS91
  • CG91
  • TP90
  • WE92
  • RP91
  • W&S90
  • WE92
  • WE94
  • RP91
  • RP90
  • WE95
  • RP93
  • WS92
  • RP91
  • WE92
  • RP90
  • WS89
  • RP88
  • RP92
  • WS91
  • WE94
  • WS92
  • RP90
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4.3 14 Ratings
14.2% ABV

Winemaker Notes

Flora Springs has built its legacy on beautiful and complex wines that can be enjoyed either as young and vibrant or as cellared and graceful. The 2007 exhibits all of the classic Trilogy attributes with a lovely cassis and cherry bouquet as well as huge black fruit flavors that envelope the palate. Each varietal is vital to the outcome – the Cabernet exhibits black cherry and dark cocoa character, while the Merlot carries these flavors to the back of the palate for an everlasting finish. Unrelenting with power and grace, the 2007 Trilogy, our 23rd release, beautifully marries the complexity and elegance of our earlier vintages with the sheer bravado of our favorite vintages during the late 90's.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The 2007 Trilogy might be called a Napa version of St.-Emilion blended with a Margaux. A harmonious blend of 74% Cabernet Sauvignon, 21% Merlot, and 5% Petit Verdot, it offers undeniable elegance as well as lovely black currant and black cherry notes intermixed with hints of cocoa, roasted herbs, cedar, and licorice. This textured, lush, medium to full-bodied, beautifully constructed 2007 can be drunk now or cellared for 15-20 years.
WE 91
Wine Enthusiast
Made from Cabernet Sauvignon, Merlot and Petit Verdot, this is a good, smooth wine that shows its Napa origins in the ripeness of fruit and classy tannins. Floods the mouth with blackberries and oak. There’s a certain sharpness that cuts through the richness and lasts through the finish, which may limit ageability, so drink soon.
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Flora Springs

Flora Springs

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Flora Springs, Napa Valley, California
2007 Trilogy
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.

KOE107702_2007 Item# 107702

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