Awards/Ratings

Jeb Dunnuck 100 pts; Robert Parker / The Wine Advocate 98–99 pts; Vinous 97 pts; James Suckling 98 pts

Tasting Note

Inky black-fruit core of cassis and blackberry with layers of black truffle, charcoal, tobacco, violet and exotic spice; dense, focused, and ageworthy with a long, mineral-tinged finish.

Food Pairing

Western: grilled ribeye, braised short ribs, roast lamb, aged cheddar. Asian: Peking duck, Korean BBQ (bulgogi or galbi), beef rendang, char siu or rich teriyaki beef.

Production Method

Estate fruit hand-harvested; fermented in tanks and oak with extended maceration (c.45–60 days) and aged in French oak barrels before bottling.

Vineyard Info

Sloan Estate’s flagship Proprietary Red is from the estate Sacrashe hillside vineyard (c.13 acres), originally planted in the late 1990s; the estate was run by Stuart Sloan and sold to the Pan family in 2011; Martha McClellan has been the winemaker.