2020 Orin Swift Abstract Red, Sonoma

While the exact blend of the 2020 Proprietary Red Abstract hasn't been disclosed, winemaker Dave Phinney allows that he starts with Grenache and builds on that, usually with Syrah and Petite Sirah. The wine also includes some Cabernet Sauvignon and Zinfandel. The wine offers up scents of black cherries, accented by garrigue-like herbs and spice, including a hint of lavender. It's full-bodied without being heavy, rather open-knit and easy to drink, with a long finish that's both mouthwatering and gently dusty. I wouldn't bet on cellaring it for a decade, but it's delicious now, so why wait?

91 points Joe Czerwinski robertparker.com Drink 2022-2027

The Orin Swift Abstract Red from Sonoma is a lush, expressive and modern Californian blend that embodies Dave Phinney’s signature winemaking style – bold, fruit-driven and beautifully layered. Orin Swift has become synonymous with dramatic wines and equally striking labels, and Abstract is one of the most popular in the collection. Made primarily from Grenache, with Syrah and Petite Sirah adding depth and structure, it brings together fruit from high-quality vineyard sites across Sonoma, Napa and Mendocino counties to create a wine of richness and seamless drinkability.

In the glass it is deep ruby with purple highlights. The bouquet is vibrant and generous, showing ripe blackberry, raspberry and plum alongside notes of black cherry liqueur, mocha, anise and a touch of baking spice. On the palate it is full-bodied and plush, with layers of juicy red and black fruits framed by supple tannins and a smooth, rounded texture. Hints of chocolate, espresso and vanilla from oak ageing weave through, leading to a long, fruit-forward and satisfying finish.

Food pairings highlight its bold yet approachable character: grilled lamb chops, braised beef short ribs, barbecued pork ribs, or vegetarian options like smoky eggplant with miso or lentil and mushroom casserole. It also pairs well with stronger cheeses such as Manchego or aged Gouda. With 7 to 10 years of cellaring potential, it develops more savoury notes of leather, dried herbs and spice while retaining its lush fruit core.