Paul Hobbs Beckstoffer To Kalon Cabernet Sauvignon 2017 750ml - Station Plaza Wine
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Paul Hobbs Beckstoffer To Kalon Cabernet Sauvignon 2017 750ml
SKU: 13061

Paul Hobbs Beckstoffer To Kalon Cabernet Sauvignon 2017

  • wa95
  • ws94
  • v94

750ml
$599.00
Save $149.12 (25%)
$449.88

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Hand-harvested at night from block C2 of this acclaimed site on September 27, this vintage shows remarkable depth and concentration of flavors. Presenting a deep garnet core, the wine opens with aromas of plum, rose petals, and hints of sweet tobacco. Crème de cassis and dark chocolate mingle with wild black cherry, fresh fig and savory ground cloves framed by fine-grained tannins giving the wine a plush yet well-tensioned texture. A lift of acidity and hints of fresh mint and graphite add more layers to the long, vibrant finish.
Wine Advocate
  • wa95

Deep purple-black in color, the 2017 Cabernet Sauvignon Beckstoffer To Kalon Vineyard comes bounding out of the glass with exuberant plum preserves, Christmas cake and chocolate-covered cherries notes, followed by hints of potpourri, Chinese five spice, incense and dried mint. Medium to full-bodied, the palate shows a more decadent side to this vintage, packed with exotic spices and black fruit preserves, with a plush texture and refreshing lift to the finish. 592 cases were made.

Lisa Perrotti-Brown, February 13, 2020
Wine Spectator
  • ws94

Juicy and compact, featuring a racy-edged core of cassis and fig fruit flavors, this shows good drive, with light bramble, sage, bay leaf and olive notes running around. A well-built, muscular style, showing a great grounding in terroir, exhibiting a grippy, warm gravel edge on the finish. Best from 2022 through 2037. 592 cases made.

James Molesworth, November 15, 2020
Vinous
  • v94

The 2017 Cabernet Sauvignon Beckstoffer To Kalon Vineyard is a gorgeous, inviting wine, but it is also going to need a few years in bottle to shed some of its formidable tannins. Black cherry, plum, graphite, pencil shavings, crème de cassis and menthol open up in the glass, but only with great reluctance. Patience will be the key here.

Antonio Galloni, January 2020

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