- Relic Kashaya Pinot Noir 2012 Product #29026 (In Stock)
If you want to know why so many people are super-excited about California Pinot Noir in 2012, just taste this stunner. Rich and pretty aromas of sweet cherry, strawberry, raspberry, damp earth, vanilla bean, cinnamon and clove from first pour and just get deeper and more luscious with air. The flavors are beautifully fresh and focused with fine intensity to the crushed cherry and red berry fruit and accents of fresh turned earth, blood orange, and sweet spice. I love the texture of this year's Kashaya - silky smooth and pure and focused on the palate before a just right squirt of acidity makes your mouth water over the sweet, dusty, tannins. The finish just sails on and on - Bing cherry, black cherry, strawberry, earth, red licorice, flavors layer on top of each other before drifting away and leaving you ready for another sip.
This would certainly be a great bottle to enjoy with Thanksgiving dinner right now, or – if you can keep your hands off it – for turkey days and fine feasts for years to come. Fewer than 300 cases made.
- Relic Artefact Cabernet Sauvignon 2010 Product #28442 (In Stock)
The last wine Mike Hirby releases from each vintage, and the most impressive Artefact Cabernet to date. The wine’s backbone is fruit from the tiny (3 acre) Corona Vineyard in the hills just west of Oakville. Mike describes the site as “a moonscape, with tiny shale pebbles going who-knows how deep.” The poor soils and small berries here give a wine of fantastic intensity and power. You’ll find deep aromas of crushed blackberry, black currant, dark chocolate, and sweet spices and flavors to match. There’s plenty of structure to support the lush fruit, and while you probably should hold this for 3-5 years, it’s hard to resist right now with a rare steak!
“78% cabernet sauvignon, 14% cabernet franc and 8% malbec): Aromas of cassis, briary blackberry and bitter chocolate, lifted by a violet topnote. Large-scaled, chewy, mountain-style wine (it's from the Corona vineyard at the top of the Oakville Grade), with a medicinal quality to its flavors of black cherry, blackberry and licorice. This youthfully musclebound cabernet finishes with substantial tannins and very good energy. Serve it with a rare steak now or, better yet, hold it for five years for more complexity. These small, thick-skinned berries ripen late, notes winemaker Mike Hirby.”International Wine Cellar 92(+?) points