What’s better than a nice 2013 Proprietary Red Blend from Alpha Omega, prosciutto, Manchego cheese, and Spanish Marcona almonds! We also had some Sicily’s Castelvetrano olives but Jim ate all of them so we had none for the picture – Thanks Jim!
We decanted the AO blend for about one and half hours and the results were amazing! The aromas were intense with dark cherries, black currants with a hint of chocolate. The best was the mouthfeel that this wine gives you when you let the wine sit for a few seconds, then slowly let it flow over your palate. The dark berries explode and the finish — the best I’ve had since I last tasted a Caymus, that good!
This wine is 61% Cabernet Sauvignon, 32% Merlot and 7% Cabernet Franc, aged for 22 months in 70% new French oak and 30% 1 year old French oak. It comes from Beckstoffer To Kalon, Beckstoffer, Missouri Hopper, Beckstoffer Las Piedras, Sacrashe, Sunshine Valley, Stagecoach, Newton and Lyons vineyards. We are talking about some of the blue chip vineyards in Napa Valley! WOW!
I give this wine 4 glasses!