96-98 Points, Jeb Dunnuck
Coming from two older vine, heritage clones blocks from the south side of Larkmead Lane, this wine is struck by the savory elements contained within; black olive, walnut husks, violets and sandalwood.
Rivers-Marie Cabernet Sauvignon Calistoga 2023
98 Points, Jeb Dunnuck
This is an insanely good 2023 Calistoga Cabernet from the master Thomas Rivers Brown. Its a monumental expression of mountain-meets-valley Cabernet, demonstrating huge concentration and perfect balance. The wine offers a deep, saturated core of crushed blackcurrant, dark chocolate, and roasted espresso, laced with savory notes of cedar and dried tobacco.
Despite its size, the palate is defined by pure and smooth with precision, delivering velvety, seamless tannins that provide serious backbone without aggression. Of course its early, but this one already has a 98-point score from Dunnuck and Thomas Rivers Brown may end up with yet another 100-point wine when it’s all said and done.
$155.00 Original price was: $155.00.$135.00Current price is: $135.00.
Availability: In stock
MORE INFO
Thomas Rivers Brown stands as arguably the most sought-after consulting winemaker in California, crafting some of the most highly rated, powerful wines for elite producers across Napa and Sonoma.
However, the true expression of his personal philosophy is found in Rivers-Marie, the project he runs with his wife, Genevieve. Launched in 2002 with a tiny batch of wine from the legendary Summa Vineyard, Rivers-Marie focuses on site-driven Pinot Noir, Chardonnay, and Cabernet.
While his client work often emphasizes immense structure, the Rivers-Marie wines represent a crucial stylistic departure, favoring restraint and elegance over overt power, which allows the clarity of the vineyard site to truly shine through. This restrained style is achieved through an almost minimalist approach in the cellar. Thomas prefers to pick on the earlier side when flavors and textures are developed but the acidity remains bright, and he employs native yeast and judicious use of whole cluster fermentation to build complex, savory layers.
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