A consistent good value Cab from Sonoma. Inky purple in color. The nose has sweet cassis fruit. On the palate, this is drinking easy and well. Tasty. Juicy cassis. Very clean. Nice finish. This should be drunk over the next few years. It will go well with burgers off the grill.
I am always looking for reasonably priced wines and this one sells for around $25 locally. It is a very nice wine that is worth picking up a bottle or two of if you like Sonoma Cabs. Purple in color. The nose has black cherries, slight cassis, slight tobacco and spice. On the palate, this is ready to drink now. The black cherry fruit carries thru. Light tannins. Some depth and complexity. Solid finish. It will work well with burgers or grilled foods. It should be consumed in the next five years.
2017 was a challenging vintage between the heat, the rain and the fires, yet, many wineries were able to dodge those and make excellent wines especially in Sonoma. This is one of the good ones. It is also a blend of Cabernet Sauvignon with 18% Syrah added which appears to make a bit more accessible but also give it some depth. Inky purple in color, thing ruby rim, opaque and bright. The nose has cassis, black raspberries, clay, spice and slight cedar notes. Full bodied. Firm tannins. On the palate, this is a high energy wine with a lot going on. Cassis, chocolate and slight underlyi
Heritage School is what used to be known as Harris Estate Wines. David and Linda Jenkins purchased the property in 2014 and renamed the winery and the three vineyards on the property. Thomas Rivers Brown is the winemaker.
Purple in color. The nose is very nice with cassis, a bit of barnyard, slight tobacco and dust. On the palate, this seems to be at peak. Plenty of fresh cassis fruit but some tertiary development is showing as layers of damp earth, and slight decayed vegetation (in a good way). Tannins are just about resolved. It did seem to improve slightly in a decanter as it opened up and blew off a bit of bottle stink. Nice finish. Worked well with a nice plate of pasta. It won't get better from here, and these should probably be drunk in the next five to ten years depending on how you like you
