Winemaker Notes
Beautiful aromatics of black cherry and blackberry fruit, along with hints of chocolate, coffee and cassis notes. Rich and full-bodied, fresh black cherry and blackberry fruit with a touch of dark chocolate and cocoa. Excellent structure and acidity with integrated sweet tannins, along with a generous, plush mouthfeel. Wonderfully balanced. The finish is long and distinctive, with hints of dark
chocolate and cherries.
Enjoy a glass by itself or with charcuterie, lamb chops, Italian food or a delicious rib eye.
Blend: 50% Cabernet Sauvignon, 25% Merlot, 25% Cabernet Franc
Professional Ratings
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Robert Parker's Wine Advocate
I adored Scott Palazzo's 2018 Left Bank Red Cuvée, a blend of 50% Cabernet Sauvignon and 25% each Cabernet Franc and Merlot, all aged 20 months in 60% new French oak. Slightly leafy, with attractive tobacco shadings and copious amounts of cassis fruit, it's full-bodied and velvety in texture yet also fresh and mouthwatering on the long finish.
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James Suckling
A fruity nose of cooked cherries, blackcurrants, ripe plums, vanilla and sweet spices. Full-bodied with silky tannins and a thick, luscious texture. Ripe and plush.
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Jeb Dunnuck
The 2018 Cabernet Sauvignon Left Bank Master Blend gives up a textured, medium to full-bodied, fleshy, almost old school-like vibe as well as outstanding notes of darker currants, chocolate, leafy herbs, and earth. A terrific value that readers will love, it should drink nicely for upwards of a decade.
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.