Chalk Hill Estate Red Chalk Hill
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Bill Foley has done it again.
From one of California’s newest AVA’s, the Chalk Hill Estate Red continues to showcase itself as a force to be reckoned with among the ever evolving vinous landscape.
Big, bold and unapologetically brash oddly not unlike Bill), bombastic aromas of black cherry dark chocolate, cigar box, spiced cedar and vanilla are come out of the gate swinging, leaving nothing to chance and delivering a fruit bomb wallop to the senses and leaving nothing to the imagination.
Dense purple in the glass, the palate continues to give with time in the glass, as savory and sultry layers of spiced vanillin, black tea, spiced cherries and grainy tannins that evoke the mineral-laden earth that gives birth to this esteemed blend.
2018 was quite the vintage in northern California, and concentration was king and ruled with an iron fist. The fruit is powerful beyond words, and continues to showcase the pedigree of this famed estate without sacrificing anything in the way of nuance and personality.
Between a 92 from Parker, a 95 from the Tasting Panel, and a 90 from Spectator, the critics have got this wine surrounded and it doesn’t seem they’re letting go without a fight.
A surefire crowd pleaser, fans of big reds must take note here, and be sure to pack up enough to hold you over for at least a week. You can cellar this beast of a wine should you so choose, and though it’ll last a good decade in the cellar, we bet you’ll be cracking open the second bottle the minute you dig into this spectacular offering.
A Big Red unlike any other from one of the true godfathers of California wine.
Chalk this one up to a victory for you.
Robert Parker's Wine Advocate Review - Published 3rd Jun 2021 - Rated 92:
Deep ruby-purple, the 2018 Estate Red is a blend of 54% Cabernet Sauvignon, 34% Malbec, 10% Petit Verdot and 2% Carménère. It has lush aromas of dark cherries, cigar box, integrated baking spices and a waft of bay leaf. The palate is full-bodied with a ripe, grainy frame and seamless freshness, balancing its mineral-laced fruits with still youthful but very classy new oak. It deserves another 2-3 years in bottle.
- Erin Brooks