Flora Springs Trilogy Red 2016 - 750ml

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  • $49.97
  • Regular price $59.99


93pts Tasting Panel

Deep, dark ruby color; rich and intense with concentrated flavors of ripe plum, spice, and subtle hints of herbs and earth. Excellent now, it’ll be a knockout in a few years.

93pts Wilfred Wong

The Flora Springs Trilogy, first produced in 1984, is one of Napa Valley's best examples of a red blend made from Bordeaux grape varieties. The 2016 vintage is one of their top efforts.  This wine is elegant. Its aromas and flavors range from red to black fruits, as well as aromatic dried herbal notes. Pair it with five-spiced roast chicken. (Tasted: July 18, 2019, San Francisco, CA)

92pts Wine Spectator

Warm plum, raspberry and blackberry fruit is lush in feel, carried by bright anise and apple wood accents through the juicy finish. A good brambly underlay throughout adds energy. Cabernet Sauvignon, Petit Verdot and Malbec. Drink now through 2029.

91pts James Suckling

This is a big and rich red with lots of dried-fruit and chocolate character. Full body, velvety tannins and a flavorful finish. Slightly hollow finish. Bigger style of Trilogy. A blend of 86 per cent cabernet sauvignon, eight per cent petit verdot and six per cent malbec. Drink or hold.

Winemaker Notes

Trilogy is Flora Springs’ flagship wine, one that dates back to 1984 when their family decided to make the finest wine possible by selecting the highest quality wine lots culled from our estate vineyards in Napa Valley. Back then it was one of Napa Valley’s first proprietary red blends, and today this Bordeaux-style wine continues to be sourced from our own Komes-Garvey estate vineyards. In 2016 this iconic wine brings together Cabernet Sauvignon, Petit Verdot and Malbec grown in St. Helena, Rutherford and Oakville. A spectacular vintage yielded a deep, full-bodied red with dense flavors of black cherry and crème de cassis layered with dark chocolate, espresso bean, hints of licorice and wild chaparral. Warm and generous on the palate, the wine’s time in both French and American oak adds a spicy vanilla character to the mix, while the velvety tannins bring it to a long and satisfying finish.

If you’re a steak lover, you can’t go wrong enjoying this Cabernet-dominated blend with a generously-peppered rib eye hot off the grill. It also works nicely with rosemary-sprinkled lamb chops or creamy polenta with a dusting of Parmesan cheese.

Blend: 86% Cabernet Sauvignon, 8% Petit Verdot, and 6% Malbec