Acaibo 2016

95 POINTS

Georgina Hindle - Decanter

Rich, heady and expressive nose - ripe and concentrated, fragranced with scented black cherry notes, dark chocolate powder, tobacco, coffee grains and some touches of exotic spices, cinnamon and clove. Gorgeous clarity on the palate, really precise fruit flavours - strawberry and red cherry given body by the texture which is chewy and fleshy - tannins fill the mouth but they're so well executed, cushioning the fruit so effortlessly. This also has a chalkiness and minerality on show with wet stone, graphite, pencil lead and mint. Feels like the wine is just coming alive, slowly expanding along the palate, growing in structure and length with the blackcurrant and dark chocolate, tobacco and liquorice notes growing and deepening. Vivid and energetic but with precision, harmony and sophistication. This feels purposeful, carefully controlled, a dark style, clearly rich and structured with such a long life ahead. It's the texture that's so appealing - you get this gorgeous mouthful of fruit with sweet dark liquorice edges that aren't spicy but more provide the nuance to showcase the layers of complexity. A dark, heady style but executed excellently with poise! I love it. Tasted twice.

94 POINTS

James Suckling

Blackberries and blueberries with violets and other flowers. Hints of stones and dark mushrooms, too. Medium to full body and firm, silky tannins. Creamy texture. Dusty and delicious. A blend of cabernet sauvignon, cabernet franc and merlot. From organically grown grapes. Just coming around now.

93 POINTS

Erin Brooks - Robert Parker Wine Advocate

Made up of 72% Cabernet Sauvignon, 18% Cabernet Franc and 10% Merlot, the 2016 Trinite Estate Acaibo has a medium to deep ruby-purple color and violet, chocolate box, warm black cherries, cedar and warm blackcurrants on the nose with nuances of beef drippings, cast-iron pan, exotic spices and a classy frame of new oak spice—this is perfumed and minerally without lacking any fruit. Medium to full-bodied, it has a good core of flavor layers, with firm, gently chewy tannins, integrated freshness and a long finish.

90 POINTS

Virginie Boone - Wine Enthusiast

A blend of 72% Cabernet Sauvignon, 18% Cabernet Franc and 10% Merlot from the French-based Lurton family, this wine is classically structured and graceful. Leather, black pepper, black currant and woody oak have an earthy thread that will appeal to fans of the style.

Antonio Galloni MW - Vinous

Gonzague and Claire Lurton's Sonoma wines remain a work in progress. There is just not enough depth or complexity to make the 2016 interesting. The same is true of the 2015 and 2014 which I also revisited. Sonoma County is a magical place for Cabernet Sauvignon and Bordeaux-based blends. Sadly, there is not much of that here. The 2016 is inky and oaky, but also incredibly narrow, with a compact finish and bitter tannins, all of which are impossible to look past.