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.

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.