Rancho Chimiles, the classic California ranch high in the mountains east of Coombsville, is the home of the Cabernet Franc at the core of our perennially impressive blended red wine, CERRO SUR. These mature vines, in this very special terroir, produce a wine of singular character, aromatic enthusiasm, and fresh, focused flavors. After careful sorting, the grapes are carefully monitored through fermentation and maceration, giving the wine a fine texture and a narrow focus. This is followed by 22 months of aging in 50% new French oak barrels, and bottling without fining or filtration, giving the wine a depth and generosity that is incredibly appealing and age worthy
69% Cabernet Franc, 31% Cabernet Sauvignon
The 2019 Cerro Sur is a magnificent wine from Favia in this vintage. This Cabernet Franc based wine is the most polished and refined of this brilliant lineup, as it combines a gorgeous ripe dark fruit character, along with remarkable finesse and sheer class. It immediately begins to impress with seductive aromatics of ripe black cherries and blackberries, which are woven together with exotic spices, tobacco, espresso, florals, gravel and savory nuances all taking shape in the glass. On the palate this is full-bodied, beautifully structure and impeccably balanced. It all comes to a beautiful end, as it finishes with remarkable precision and poise. The Cerro Sur is an incredibly nuanced, utterly captivating wine that is striking today, however there is no doubt this will go on to evolve gracefully for many years to come. - International Wine Report, 100 pts
From a north-facing site at elevation, the 2019 Cerro Sur is a bold, savory wine loaded with energy. This Cabernet Frac-based wine is bursting with tension. Floral, spice and mocha accents lend striking aromatic top notes. I am so impressed with the wine’s elegance and total sense of finesse. This is an especially savory wine with strong cool-climate aromas and flavors that are so captivating. - Vinous, 98 pts
This mostly cabernet franc shows intriguing character of tar, graphite, ink and black berries, following through to a medium to full body with layered and slightly dusty tannins and a succulent finish. So drinkable now, but will improve with age. - James Suckling, 97 pts
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