2020 Crown Point cabernet sauvignon

The 2020 Cabernet Sauvignon is blended with 3% Petit Verdot and was matured for 22 months. It has slowly unfurling layers of cassis, thyme, allspice, roasted lamb, cedar and pencil shavings. The full-bodied palate is powerful and structurally harmonious with cashmere-textured tannins and seamless acidity. It has a highly concentrated core of savory, mineral-driven fruit at this youthful stage and a long, spicy finish. It will be long lived in the cellar.

Lastly, the 2020 Cabernet Sauvignon comes from more volcanic, hillside parcels and is 97% Cabernet Sauvignon with 3% Petit Verdot. Aged in 50% new and 50% once-used French oak, it sports a deep plum/purple hue followed by Saint-Julien-like notes of crème de cassis, spicy oak, spring flowers, and smoked tobacco. The real deal, it's full-bodied, concentrated, and structured, with incredible purity and precision, ripe tannins, and a great finish. Another sensational Bordeaux blend from this team, it has some up-front appeal yet won't hit maturity for another 7-8 years and will be a 30+ year wine. Bravo! One of my favorite estates in the Central Coast for Bordeaux variety wines is Crown Point Vineyards, which is located in the Happy Canyon region of Santa Barbara County. Proprietor Roger Bower has done an incredible job at this estate, and the wines are made by Simon Faury, with consulting and blending advice from Michel Rolland. These are ripe, concentrated, incredibly textured wines that nevertheless hold onto a terrific sense of purity, finesse, and elegance. They are gorgeous wines, and I don’t think anyone does Bordeaux varieties in the Central Coast better.