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Flat front label of wine
Flat front label of wine

Flora Springs Trilogy 2008

Bordeaux Red Blends from Napa Valley, California
  • WE94
  • RP91
14.2% ABV
  • WW93
  • JS93
  • RP93
  • WE90
  • JS95
  • TP93
  • RP93
  • WE92
  • CG90
  • WE94
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  • RP92
  • CG91
  • TP94
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  • RP92
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  • CG91
  • TP90
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  • RP91
  • W&S90
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  • RP93
  • WE91
  • RP90
  • WE95
  • RP93
  • WS92
  • RP91
  • WE92
  • RP90
  • WS89
  • RP88
  • RP92
  • WS91
  • WE94
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  • RP90
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14.2% ABV

Winemaker Notes

It 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. However, the layers of flavor go beyond anything Flora Springs has previously achieved and the mouth-feel is wonderfully lush and polished. They credit the consistent organic and sustainable farming practices of their vineyard team as well as the focus and direction of their winemaker Paul Steinauer. Each varietal is vital to the outcome - the Cabernet exhibits a black cherry and dark cocoa character, while the Merlot carries these flavors towards an everlasting finish at back of the palate. Malbec and Petit Verdot serve as the spices to this blend.

Critical Acclaim

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WE 94
Wine Enthusiast
A flashy, classy wine, grown in the estate vineyard in the benchlands and hills above Rutherford. Shows lots of sweet, ripe cherry fruit and toasty oak, but has enough of an acid-tannin structure to dry it out for balance.
RP 91
Robert Parker's Wine Advocate
One of the first proprietary Bordeaux blends made in Napa was Flora Springs’ Trilogy. The 2008 (79% Cabernet Sauvignon, 16% Merlot, 2.5% Petit Verdot and 2.5% Malbec) exhibits a beautiful deep ruby/purple color along with sweet blueberry, black raspberry and black currant fruit intermixed with some floral notes, well-integrated oak and spice, medium to full body and silky tannins. Already complex and delicious, this blend should continue to drink well for 10-15 years.
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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 as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960's, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

The Napa wine industry really took off in the 1980's, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those is the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of 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 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 lean towards a highly structured and earthy style whereas New World areas (as in the ones named above) tend to produce bold and fruit-forward blends. Either way, Bordeaux red blends generally 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 in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

YAO109992_2008 Item# 109992