Lillian | Cabernet Sauvignon (Magnum) – NV

Red Wine: Lillian | Cabernet Sauvignon (Magnum) – NV

This is a lavish yet superbly chiselled wine, with ample black fruits, violetty lift and alluring mineral depth. Firm, fine tannins and bright acidity frame dark and spicy layers, leading to a flavorful finish.

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Producer: Lillian

Ratings: JS | 95

Vintage: NV

Size: 1.5L

ABV: 15.5%

Varietal: Cabernet Sauvignon

Country/Region: United States, Oregon

This is a lavish yet superbly chiselled wine, with ample black fruits, violetty lift and alluring mineral depth. Firm, fine tannins and bright acidity frame dark and spicy layers, leading to a flavorful finish.

Reviews:

• James Suckling: Complex nose of ripe black fruit, blackberries, lavender, peppercorn, dried herbs, smoked meat, eucalyptus and sakura green tea. It’s full-bodied, but elegant, silky and fresh. Firm, fine tannins and bright acidity frame dark and spicy layers, leading to a flavorful finish.

Producer Information

Maggie Harrison was assistant winemaker to Manfred Krankl of Sine Qua Non for eight years before moving to Oregon to take over the winemaking position at Antica Terra. Started in 2004 with an inaugural release of 150 cases, Lillian represents Maggies personal project and reflects everything that she learned during her time at Sine Qua Non. What Maggie tries to capture with her wine is a certain sense of balance; a particular sensation of restraint. For a complete lack of a better word… a prettiness. She is making wines that are at once voluptuous, powerful and rich without ever being overbearing. Wines with a strong structure, but with a fine-ness and a lushness and a purity that for us is the embodiment of true femininity The fruit for her Syrah is sourced from White Hawk Vineyard in Santa Barbara County, Bien Nacido Vineyard in Santa Maria Valley and Stolpman Vineyard in the Santa Ynez Valley. The wines are fermented with native yeasts in small, open top fermenters, siphoned, warm into barrel without the use of pumps and are in barrel for 24 – 36 months before being bottled without fining or filtration.