Kinsella Heirloom Cabernet '17

From dry-farmed, head-trained vines planted in 1974 on iron-rich soils, this Cabernet is opaque purple-black with crimson highlights—a visual promise of its intensity. The nose erupts with crème de cassis, graphite shavings, cured tobacco, and an unexpected hint of lavender that speaks to its mountain-grown origins. The palate is both massive and meticulous—flavors of blackberry reduction, Valrhona chocolate, and crushed gravel are framed by tannins that Jeb Dunnuck (97 pts) compares to "liquid cashmere." Aged 22 months in 80% new Taransaud oak, it's just entering its prime (2024–2040). Decant 4+ hours for dry-aged prime rib or pair with black truffle-infused porcini ravioli. Only 75 cases produced.