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🍷 Soft, silky tannins from this perfect blend: 60% Cabernet Sauvignon, 40% Merlot. The aromas are chef’s kiss—plum, cedar, black peppercorn, and even that fresh-cut sawdust vibe 🪵 (in the best way, of course). You’ll also catch some earthy mushrooms, black currant buds, and a buttery smoothness. On the palate, Dark cherry, vanilla, and a creamy finish that’ll have you craving more. 😍 The perfect pairing is Smoked brisket or a pulled pork sandwich, no question. 🍖🔥

Savory vibes all around! This wine brings aromas of olives, dried oregano, thyme, basil, and dried cranberry—basically a Mediterranean herb garden in a glass 🌿🍒. It’s got a light-medium body with a subtle drying sensation that draws out flavors of dried tobacco, cherries, and olives. But heads up—this one isn’t for the casual sipper. Perfect match for a cigar smoker. 🔥🚬

This velvety, light-bodied red wine 🍷 has tannins that build to just the right dryness. It bursts with aromas of plum, black currant, blackberry, cherry, strawberry, and cranberry 🍇🍒🍓🫐, plus hints of tobacco, clove, violets, oak, and dried thyme 🌿🌸. On the palate, enjoy dried cranberries, cherries, herbs, and a touch of black pepper 🌶️, making each sip rich, fruity, and perfectly balanced.

This wine isn’t for beginners! This wine is for someone who really appreciates the beauty of wine structure. A nice pale light golden color with a soft creamy texture on the palate. Low acidity that lingers well after wine is gone. Not very aromatic with notes of butterscotch and an acacia but flavors do consist of baked apple, oak and baking spices that lends to a long finish. I would have this with a nice light buttery cigar. I would also like to have this with a McDonald’s apple pie.

What can you say about Central Coast California!!!? I have high praise for the area and the wines they produce. Except this one 🤦🏾‍♂️. Merlot isn’t the known grape from this area, but in theory it should be wonderful. This one tasted like moist dirt and smoke. There were hints of plum and bitter chocolate, which makes me believe I just caught it at the muted year before it really blossoms with its all. For now it’s a no for me, but I’ll revisit this vintage in another year or so to see if it has changed.

A thin textured red wine with a sharp and tart mouth watering acidity. The wine has a soft pleasant baking spice drying effect on the front of your mouth. I get dense fruit aromas from the wine like plum, raisins, dark cherry, bramble, blueberries, and blackberry. I also get a strong violet flower aromas followed by cedar, cigar box, tar, dried garrique(thyme, oregano,marjoram, basil), and fresh crushed black peppercorn. On the palate, I get flavors of all the from the nose, minus tar, flower, and leather. But I do get a young fresh mushroom taste.

Very aromatic with floral notes and a hint of yogurt & nutshells. There are these orange peel, cantaloupe, vanilla, cinnamon, honey, and ginger aromas that sit dense in the glass. It’s well balanced and shows each grapes influence throughout the experience. It’s a bit heavy on the tongue kinda like a light heavy cream, but has an enticing sweetness on the tip of the tongue that turns into a tickling wave of mouthwatering acidity from front to back. Even though this is a blend, I would simply say it’s an adventurous Chardonnay. It sits in a good pocket of old world and new world styles that showcase oak influence and flavors. It could dial back on the acidity a bit, but it’s still a good wine. This would go great with grilled fish/seafood, charcuterie boards, rotisserie meats, and thanksgiving foods.

This is one of the best wines I’ve tasted in a while. Jammy dark blackberry fruits like prune, raisin, plum, damson, and mulberry. There are hints of savory tobacco leaf, eucalyptus, and mint, but this wine is extremely juicy! It’s like biting into an overripe plum, that has a nice balance of firm bitterness from seeds and stems. You can have this wine solo or with BBQ, red sauce pasta, or charcuterie boards.

A by Acacia can hold a place for many people but not me. It’s not a bad wine, it’s drinkable. Oak influence takes precedence here. I can smell and taste that they used oak chips rather than long aging barrels to achieve the butterscotch, honey, vanilla, and yogurt flavor profile. The fruit falls short outside of the firm underripe cinnamon baked apple aroma. It doesn’t have a pleasant finish because you can taste the alcohol on the back of your mouth as you’re swallowing the wine. This wine is a better choice for cooking wine and having a glass of it as you cook, of course.