93 points, PD 2017 NCW Challenge - Very well balanced with a lingering finish.
Double Gold, San Francisco Chronicle 2017 Wine Competition
French clone 337 was selected specifically for Back Forty because of its small berry size and rich tannins. The grapes for Back Forty are hand harvested, and upon entering the winery, gravity fed directly into oak tanks for four days of cold soaking, then fermented and macerated for 24 - 28 days on the skins. After primary fermentation, the wine is drained and pressed to barrels for malolactic fermentation and aged in the wine caves for 24 months, with an additional 14 months aging in bottle prior to release.
90 Points Robert Parker - This shows a Provençal-garrigue and lavender character. It has a dense ruby/purple color and if I did not know, I would have been convinced that there were some Rhône Ranger varietals blended in, but the wine is pure Cabernet. It is spicy, earthy, rich, peppery and impressive.