2014 Duvall’s Prospect Bordeaux Blend – SOLD OUT!
Focused aromatics of layered ripe dark berries laced with traces of cedar deliver an inviting entry. The lush round mouthfeel reveals an opulent blend of red and black berries with a touch of blueberry. Dark cherry, creamy mocha, Valrhona cocoa and subtle forest floor appear and seamlessly integrate with the rich berry essence as the wine lingers on the palate. Fine-grained oak and supple tannins provide the backdrop for this elegant, age-worthy wine. Updated 3/14/2020.
Enjoy pairing with a juicy prime rib, or a garlic and rosemary leg of lamb.
Varietals: 76% Cabernet Sauvignon, 12% Malbec, 12% Petit Verdot
Region: Dry Creek Valley, Sonoma County
Production: 100 cases
Review – Ken’s Wine Guide
“This opaque and very dark ruby colored blend from Estate 1856 opens with a pomegranate and red currant bouquet with a hint of cranberry and strawberry licorice. On the palate, this wine is full bodied, balanced and smooth. The flavor profile is a red plum and red currant blend with notes of pomegranate, cinnamon and gentle minerality. There is also a touch of milk chocolate and red cherry towards the end. The finish is dry and its moderate tannins stick around for quite some time. This wine would benefit from about an hour’s worth of decanting in the near term. Serve it with a well-marbled ribeye. Enjoy – Ken” Ken’s Wine Rating: Very Good+ (91) Reviewed on January 9, 2018
The third excellent growing season in a row began in early 2014 with moderate conditions midwinter that supported early budbreak in March. A warm, relatively dry Spring in April and May created great conditions during bloom which allowed almost all of the self-fertile blooms to become pollinated to create perfectly even clusters during set in May and early June. The consistent and not too hot conditions during Summer produced great photosysnthetic activity in the leaves and perfect growth. Veraison began in Fall with some cool, foggy nights followed by a timely spot of warmth to get all our varieties ready for harvest. Clusters at harvest were darkly colored with great favor intensity. Daily tasting evaluations of our wine in our fermentation tanks were consistently flavorful, giving an insight into the great wines that were to come!
Our winemaking protocol demands separate small carefully temperature regulated fermentations for each varietal providing optimum treatment for each of our four Cabernet clones. These wines are carefully pressed direct to barrel and are aged separately until rigorous blending trials the Spring before Summer bottling. Each individual barrel is tasted for uniqueness and provides an essential blend diversity that typifies our wines as well as an exceptional 22 month ageing period.
Food Pairing Suggestion
Enjoy pairing with a juicy prime rib, or a garlic and rosemary infused leg of lamb (opens in new window).
92 POINTS & GOLD MEDAL
2017 Critic’s Challenge International Wine Competition
DOUBLE GOLD MEDAL
2018 San Francisco Chronicle Wine Competition