93 Points - new release
Scott Palazzo makes a small amount of this Bordeaux-style red from Napa Valley that is one of our best discoveries of the year! Don't miss.
93 Points Robert Parker: "The 2016 Cabernet Sauvignon Left Bank Master Blend is blended of 50% Cabernet Sauvignon, 25% Merlot and 25% Cabernet Franc. Deep garnet-purple colored, it features intense notions of wild blueberries, raspberry preserves, cassis and cherry cordial with touches of molten chocolate, menthol, licorice and cedar chest. Medium to full-bodied, it delivers loads of black and red fruit layers in the mouth with great freshness and a soft, rounded texture, finishing long."
94 Points Parker
A tiny-production white wine release from Palazzo. Served at the French Laundry and very limited - hurry.
94 Points Robert Parker: "The Palazzo 2013 Cuvée Blanc, which got my highest score, is again nearly all Semillon with just a touch of Sauvignon Blanc. It offers notes of orange rind, lemon honey, caramelized grapefruit, and a touch of tropical fruit in a lovely, medium to full-bodied, beautifully layered and textured style. This is superb stuff to drink over the next decade or more.”
...Scott Palazzo has a fascinating background, traveling the world, picking fruit in Bordeaux in the late 1970s and early 1980s, becoming highly involved in the music business producing videos that earned him several Grammy nominations. Yet he gave it all up for the lifestyle and challenge of producing world-class wine in Napa Valley. He produces three cuvées of wine, all well-known among wine insiders, but probably not getting the notice among consumers that they merit."
91 Points - new release
Scott Palazzo makes a small amount of this Bordeaux-style red from Napa Valley that is one of our best discoveries of the year!
91 Points Robert Parker: "The 2011 Right Bank Proprietary Red is a blend of 68% Merlot, 22% Cabernet Franc and the rest Cabernet Sauvignon. A strong effort in this much trickier vintage (which was excessively maligned, if truth be known), the wine has good opulence and a deep, forward, precocious nose of roasted coffee, black and red currants, forest floor, cedar wood and a touch of roasted herbs. It is ripe, medium-bodied, fleshy and should be a very quick developer. In fact, it is already close to full maturity, where it should last for another 8-10 years."