william hill cabernet sauvignon 2024 review

2009 – Patricia’s favorite features bright fruits with tighter acid and tannins.

Other descriptors are wet clay and stone.

2010 – Sean’s number one standout features red fruits and light earth.

Complex and young with good berry and tannins, he feels this wine will be better in three or more years.

2011 – He found this vintage to have aggressive spice with notes of fresh flower.

2012 – Sean’s second favorite of the group, this vintage has notes of clay and earth.

2013 – This vintage is fresh with the most straight forward fruit.

Given that, Ring of Fire has more acid than a red blend from Napa making it better accompaniment with food. The desire with Ring of Fire is pair it with a steak from a Chicago steakhouse. He thinks of what will pair with the wine. His winemaking style is that of experiences. It allows you to control the winemaking a bit and make adjustments as necessary. Sean mentioned that blending is a way to deal with the difficult North Carolina weather. We suspected brettanomoyces.įollowing our tasting, Sean and Patricia spoke once more.

The nose was floral and woody with a hint of sawdust. When we got to the 2008, we knew it was this one. 2008 – Sean hinted that one vintage was different.The boldness of this vintage surprised us. 2009 – Spice and oak on the nose along with cherry and vanilla on the palate, this vintage really showed the Merlot.The palate gave us dried berries with soft tannins. 2010 – Very old world in style, the nose had notes of spice with dark cherry.The tannins of this vintage surprised us. 2011 – A floral nose with notes of plum and dried herbs made way to a tannic palate of dark fruits, cedar, and vanilla.2012 – An earthy yet softly floral nose led to a lush palate of cherry and oak.The palate presented rich cherry and oak with smooth tannins. 2013 – The nose was woody with nice cherry aromas.Our favorites were the apricots and the BBQ. The second plate consisted of meatballs made with Ring of Fire, BBQ sandwiches with a mustard sauce and a more traditional sauce along with a few shrimp. The first plate consisted of apricots topped with blue cheese, a pecan, and rosemary along with a skewer of tortellini tossed in pesto with artichoke, mozzarella, and basil. Other items were there to prove a point that some food and wine pairings just don’t work. Some items were intended to pair with the wine. In addition to the wine, food was served.

William hill cabernet sauvignon 2024 review