Ripe black cherry, cedar, dark chocolate, and baking spices on the nose. Medium bodied with a ripe juicy core of red and black berries, and a hint of orange zest on the finish.

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Tasting Notes: If far from a tight and backward wine, the 2015 Terra Valentine Cabernet is not quite as outgoing as its year-older mate, and it is marginally more tannic and a little firmer in build. It is, however, every bit as deep and precise in fruit with a strong bent to black currants from front to back and shows great stamina and fruity length even if ample youthful astringency comes rushing up at the finish. It is full and fleshy with gleanings of guaranteed suppleness to come, but it very authoritatively says to wait at least a half-dozen years before pulling its cork.

The 2016 Provenance Rutherford Cabernet Sauvignon reveals its provenance with layers of fresh, delicate, dark berry fruits. Aromas of blackberry, mulberry, boysenberry, and black currant are present on the nose along with seductive savory notes of potpourri and rosemary. On the palate there is a darker brooding brambly berry fruit supported by pleasing sweet baking spice notes of cinnamon, cedar and clove that surround the core of black currant, chocolate covered cherries and cassis. The depth of flavor culminates in a finish with earthier black tea, bittersweet chocolate, graphite and espresso notes. The firm cocoa-powder tannins—a signature of Rutherford dust character—enhance the velvet texture and well-balanced structure, providing a mineral rich finish, as well as giving this Cabernet its cellar worthiness.

Wine Advocate 90 points - This is the first vintage of a Santa Barbara Pinot Noir from Siduri, with fruit coming from the Sta. Rita Hills and the Santa Maria Valley. Pale to medium ruby-purple, the 2017 Pinot Noir Santa Barbara County has a nose of strawberry, Bing cherry, blueberry and even watermelon notes with faint touches of autumn leaves and dried herbs. Winemaker Adam Lee says because this is the first vintage of this wine, he wanted to experiment with a lot of whole cluster fermentation. The palate is light to medium-bodied with a good core of juicy red fruits, firm, grainy tannins and mouthwatering acidity, finishing long. This is a successful use of whole cluster! 7,044 cases produced. (Sep 2019)

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