Realm Cellars Tempest Red Blend 2023 750ml

Product Info

Terroir
“The Tempest” is a Bordeaux-style blend from Realm Cellars, drawing fruit from several distinguished Napa Valley vineyard sites. The core sourcing includes blocks such as Blair in Calistoga, Farella and Orchard—sites known for their quality and distinction. The vineyards are located across the southern and cooler zones of Napa, where well-drained gravels, volcanic remnants and loam soils contribute to both depth of flavour and freshness. The vintage brings together Merlot-dominated material with supporting Cabernet Sauvignon (and in some past vintages Cabernet Franc) from premium blocks, achieving both richness and refinement.

Winemaking & Technical Notes
The 2023 release shows an alcohol by volume of 14.6%. Realm describes “The Tempest” as still Merlot-based, with lesser amounts of Cabernet Sauvignon depending on the vintage. The wine is aged for 18–22 months in French oak barrels, which helps integrate tannins and provides depth of structure. Realm emphasizes sourcing from vineyards with exceptional site attributes and small lots, contributing to the wine’s collectibility and precision.

Tasting Notes
In the glass, The Tempest 2023 shows a deep garnet-ruby colour signalling density and concentration. The nose opens with vivid red and blue fruits—black cherry, red currant, blackberry—layered with subtle floral and herbal lifts (violet, sage) and graphite/mineral undertones. On the palate, it is medium-to-full bodied with plush fruit, fine-grained tannins and bright acidity giving it energy and balance. The mid-palate reveals depth—dark plum and cassis—while the finish is long, with mocha-chocolate, crushed stone and cedar notes lingering.

Food Pairing & Service
Serve the wine at approximately 16–18 °C (60–64 °F). Because of its youth, decanting for 30–45 minutes is recommended to allow its aromatics and structure to open. This wine pairs beautifully with richly flavoured and well-seasoned fare: grilled rib-eye steak with herb-garlic butter, braised short ribs in red-wine jus, or a wild-mushroom risotto with truffle shavings. For cheese lovers, pair it with aged Comté or a mature cheddar, and for vegetarians, consider hearty grilled portobello steaks with rosemary and black-olive tapenade.