2008 Abreu, Thorevilos, Napa Valley, Bottle (750ml)

RP98 "As outstanding as all the Abreu wines are, if I had to choose one that stands apart from the others it would be Thorevilos. The 2008 Thorevilos is the most complete and deeply satisfying of Abreu’s 2008s because the balance of fruit and structure is so impeccable. The 2008 literally explodes onto the palate with masses of dark fruit, tar, licorice and smoke. There is a fleshiness and depth of the fruit here that separates the Thorevilos from the other 2008s. Layers of fruit build towards the massive, masculine finish. In 2008 Thorevilos is 55% Cabernet Sauvignon, 30% Cabernet Franc and 15% Petit Verdot." AG for TWA Dec 2011

AG97 "The 2008 Thorevilos is the one wine in this tasting that still needs time. Then again, that is Thorevilos. Dense, powerful and explosive, the 2008 packs a huge punch. Crème de cassis, blueberry jam, violet, lavender, chocolate and spice all meld together in dense, super-concentrated wine endowed with serious intensity. Vivid and outrageously beautiful, the 2008 Thorevilos dazzles today. Readers lucky enough to own it are in for a real treat. In 2008 Thorevilos is 55% Cabernet Sauvignon, 30% Cabernet Franc and 15% Petit Verdot."AG for VM May 2018

Robert Parker writes, "David Abreu’s reputation was established as the superstar viticulturist for most of the rich and famous Napa Valley proprietors, but my familiarity with him derives from the extraordinary wines he produces. Today he has four remarkable parcels, three of which are of first-growth quality. From a total of 70 acres, Abreu continues to sell much of the fruit from these vineyards to other wineries. The four vineyards include two St. Helena sites, the Cappella (6 acres) and the Madrona Ranch, which is situated on the lowest slopes of Spring Mountain. He also owns an 18 acre parcel high on Howell Mountain and a large tract of land he co-owns with Ric Forman known as the Thorevilos Vineyard, which is in the eastern hills of Napa Valley. Over the last five or six years, Abreu’s wines, which all spend about 24 months in French oak, have seen increasing amounts of Cabernet Franc added to the blend. He essentially uses only Bordeaux varietals, primarily Cabernet Sauvignon and Cabernet Franc with smaller amounts of Petit Verdot and Merlot. The only problem with these extraordinary efforts is their limited availability." Published: Dec 22, 2010