Our love for Jacob Franklin runs DEEP here. Like Mariana Trench deep.

The disco is deep too - over 50% OFF. Groovy, baby. And 92 points - did we mention that?

Anytime we see a Jacob Franklin in the sample queue our hearts go pitter-patter. Eyes dilate a bit. We get butterflies. They hit home runs with Aaron Judge-type consistency. But you don’t need to shell out million-dollar contracts to lock some down. You saw our price, right?

New to Jacob Franklin? Lucky you. They’re one of our ultimate, must-haves. Period. We’ve been slinging their wines for a while now and they always deliver the goods.

Maybe you know Elyse, where Russel Bevan helps make wines these days. The boutique family-run winery has been a best-kept secret in Napa for a long time. It’s named after their daughter. But they also have a son. And not wanting to play favorites, they helped him launch a small winery project under his name. The vineyards they work with are tiny, like Camusi, tucked away in southern Yountville, you won’t find it on any maps or any other labels, blended these days into $100+ releases.

So much gorgeous deep red and black fruit in this blue-chip Napa modeled after a Bordeaux with Cab in the lead, with all six of the classic varieties represented, including a smidge of rare Carménère in there. Medium to full-bodied, not too heavy-handed, or lightweight either. It flows with fully ripe macerated red raspberries, blackcurrants, cherry cobbler, baked plums, sweet cedar, and gentle tannins.

No kidding, your friendly Agents took around 18 bottles home already, starting the countdown to zero.

It’s SO good.

92 Points, Cellar Selection – Tastings.com

“Deep purple color. Fruity, inviting aromas and flavors of ripe plum, raspberry tart, lilac, and lemon custard pie with a satiny, lively, fruity medium-to-full body and a warming, layered, long finish displaying nuances of cinnamon fritters and fresh berry jams with well-integrated, medium tannins and moderate oak flavor. A dreamy Napa red bursting with well-balanced fruit; sure to capture your guests’ curiosity.”