At first, this blend of Cabernet Sauvignon, Tannat and Syrah smells so baked and oaky that it seems overripe. In the mouth, the tannins are like sandpaper, while oaky flavors of rooty, baked berry fruits end timid, with a heavy slathering of residual barrel flavors.
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Spanish and South American Editor
Reviews wines from Argentina, Chile and Spain.
Michael Schachner is a New York-based journalist specializing in wine, food and travel. His articles appear regularly in Wine Enthusiast,
where he is a longstanding contributing editor responsible for South America and Spain. Schachner reviews more than 2,000 wines annually for WE
and regularly travels to Chile, Argentina and Spain to keep abreast of the constantly changing global wine map.