FRIAS SMD 3-Pack Vertical 2017-2018-2019
3-Pack vertical of FRIAS SMD 750ml with one bottle each of the 2017, 2018, & 2019 vintages.
Our flagship wine SMD (Spring Mountain District) is Frias' original vineyard, this amazing vineyard manifests fruit with rich dark berries, tobacco leaf, savory meats, toasty oak, floral vanilla, and graphite in the nose. The forward bright fruit on the palate carries a soft sweetness that turns dense with mocha, raspberry, and currant that also give a grip to the supporting structure and vibrant finish
- 93 Points Robert Parker
- 93 Points Jeb Dunnuck
Filled with floral, candied fruit, baking spices, Morello cherry, leather, and smoked meats, the 2017 SMD brings many unfolding layers to the table. Bright and juicy on the front of the palate, the wine’s dense, bold body with structured tannins reveal complex notes of cedar, black cherry, tobacco leaf, and cassis leading to a vivacious finish.
All of the wines spent 21 months in French oak barrels and were bottled unfiltered. The wines show the best of their vibrancy in the first decade, while being able to age longer, and in the short-term benefit from being decanted to allow them to open up fully.
- 94 Points Robert Parker
- 94 Points Jeb Dunnuck
The 2018 SMD gives up dark, toasty cherry and plum notes followed by mocha, cedar, creosote, saddle leather, a whiff of chocolate cake, and forest floor with some graphite. The bright, juicy blackberries on the palate burst forward with chunky tannins that turn silky, giving structure to a long fruited wine of purity.
All of the wines spent 19 months in French oak barrels and were bottled unfiltered. The wines show the best of their vibrancy in the first decade, while being able to age longer, and in the short-term benefit from being decanted to allow them to open up fully.
The SMD Vineyard is FRIAS' original site on Spring Mountain, the 2019 is a wonderful expression of this fantastic vineyard and vintage. Aromas of blackberry jam, cocoa, leather, and spice are seamlessly held up by silky tannins and balanced acidity.
The grapes for this wine were hand-selected in the vineyard and harvested from various blocks at optimum ripeness between October 18 and October 29. We hand sorted twice in the winery to make sure only the best reached the fermentation tanks. Once in the tanks, the grapes sat cold soaking for a few days developing color, flavor and aroma before starting to ferment. The tanks were gently punched down and pumped over for 16 to 19 days to extract color, aroma and flavor from the grapes carefully, then the juice was drained, and skins pressed before being filled into barrels. The wine finished a native malolactic fermentation in the barrels in two month’s time and was aged for 19 months in small French oak barrels (46% new).