Screaming Eagle 2012 in magnum, in its original wooden case. The 2012 received 100 points from Robert Parker, who called it a classic example of the estate's style.
About This Wine
2012 gave Napa a long, temperate season, and winemaker Nick Gislason waited until mid-October to pick, very late by the estate's own standards. Estate manager Armand de Maigret compared the result to 2007. The blend is 79% Cabernet Sauvignon, 17% Merlot and 4% Cabernet Franc. Parker described pure blackcurrant liqueur, liquorice, acacia flowers and graphite, with a seamless, full-bodied texture and the ability to age for 20 years or more. Galloni found it one of the darker, more powerful wines of the year.
Tasting Profile
- Nose: Blackcurrant liqueur, blackberry and liquorice with acacia blossom, graphite and a hint of new oak.
- Palate: Full-bodied and opulent, with silky, very fine tannins and deep dark fruit.
- Finish: Very long and seamless, with cassis, spice and a floral lift.
Serving & Food
Rest the magnum upright, decant for one to two hours and serve at 16 to 18°C in large Bordeaux stems. In magnum it will age more slowly than in bottle, so there is no rush to open. Serve with a carved rib of beef, roast duck with cherries or a mushroom Wellington.
How to Enjoy
A perfect-score Napa vintage in cased magnum, for cellaring or a large celebration.
Product Details
Producer: Screaming Eagle
Country: USA
Region: Oakville, Napa Valley, California
Vintage: 2012
Blend: 79% Cabernet Sauvignon, 17% Merlot, 4% Cabernet Franc
Winemaker: Nick Gislason
Volume: 1.5L magnum
Packaging: Original wooden case
About the Winery
Since 2011 the wines have been made by Nick Gislason, who took over from Andy Erickson. Robert Black works alongside him as associate winemaker, and Michel Rolland consults.
Armand de Maigret manages the estate for Stan Kroenke, and the vineyard is looked after by David Abreu's vineyard management company, with foreman Jorge Delgado and his crew doing the day-to-day work. Keeping the team small and stable is part of how the estate works: the same people farm, pick and blend each year.