Teeter-Totter Cabernet Sauvignon 2019 | Benoit’s Passion Project
If you haven’t yet tried Touquette’s wines, today is a chance to get acquainted with his 100-point, peer-reviewed style for far below the standard price. Teeter-Totter Cabernet Sauvignon 2019 presents brooding in appearance, with a deep, midnight-purple tone.
- Robust aromas of blackberry, blueberry, and black cherry pour forth from the glass,
- with undertones of vanilla, toast, mocha, clove, and a touch of black olive tapenade.
- Dense, muscular, and voluminous in mouthfeel, there are plenty of supple tannins that give a layered feel to the palate.
- Blackberry and crème de cassis flavors at the core evolve on the palate, adding notes of cocoa powder, espresso, vanilla, and toast.
- Drink now – 2029.
More Sensational Cellar Selections
Teeter-Totter Cabernet Sauvignon 2019 hails from an outstanding Napa vintage, and it shows in this lavish Cabernet. This bottling will thrive in the cellar but deliver a ton of pleasure out of the gate today with its expansive, ripe fruit flavors and firm tannins.
Benoit sources from some of Napa’s most desirable neighborhoods—Oakville, Calistoga, St. Helena, and even Pritchard Hill—and Teeter Totter proudly struts its luxury Napa heritage, at nearly half the standard price. Don’t miss it.
An amazing wine | Jeb Dunnuck – 95pts
The last two vintages each earned 95 points from Jeb Dunnuck, who said Teeter-Totter can “easily compete with wine that costs 3-4 times its going rate.” Vinous‘s Antonio Galloni has called Teeter-Totter “just about as good as it gets.”
Even before we tasted the 2019 Teeter-Totter, we knew it’d be a home run. Vinous described the vintage as “stunning” and Wine Enthusiast called it “superb”
Winemaker Benoit Touquette
Benoit never considered wine until he was in Bordeaux working mobile bottling lines to pay for graduate school. So, the infectious passion of the winemakers I met, showing up day after day with the same fire in their eyes, blew me away. I switched my focus to enology and completed two degrees.
While then leaving France to intern with Andy Erickson and explore uncharted possibilities in Napa Valley. Hence, I worked hard, learned from everyone, and pushed myself to deliver the kind of winemaking I believe in. I’ve never missed a picking day, and I’ll spend as much time as it takes to get the wines right.
