by Andrew Chalk
This blend of Cabernet Sauvignon, Cabernet Franc, and Petit Verdot from continuously impressive Eden Hill Vineyard is their version of a Bordeaux red. However, a serious wine enthusiast would not confuse it with Bordeaux, just as they would not confuse a Napa Cabernet with a Bordeaux red. Each is different. In the case of Texas clarets, the 2,600+ degree days is capable of creating very ripe fruit. And most producers have not yet begun a sustained love affair with new French oak.
This wine offers up ripe, but not jammy, fruit and also complexity from the blend of three grapes. The winemaker (Chris Hornbaker) has done a good job of developing long, plush, voluptuous tannins redolent of the best from Napa. Clark Hornbaker, CEO, reckons 10-15 years of useful ageing but the wine is very enjoyable now.
I see this wine as leading edge for Texas in an attempt to create a California style and willingness to splash for lots of new French oak at roughly $1,000/barrel. The wine is actually 50% new French oak (the remainder is one year old) with a light toast.
If you are looking for a first-rate Texas Bordeaux blend this wine should be in your cellar.
Appearance: Opaque ruby with translucent rime;
Nose: Perfumy rose petals. Raspberry. Thyme. New oak.
Palate: Velvet tannins.
Note: Label says ‘Vinted and Bottled…”. It is, in fact, “Produced and Bottled…” as it is made at Eden Hill’s winery in Celina.
Sample
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