Harvey & Harriet
Red Blend
Paso Robles
2023
Vintage
Varietal
Cabernet Sauvignon
Where it is, October 2026
Approaching Peak: the peak window is ahead.
This bottle is in its drinking window. Its peak runs from 2028 through 2033.
The ‘23 Red Blend.
Harvey & Harriet Red Blend 2023 is from Paso Robles, United States.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Harvey & Harriet's 2023 Red Blend should open with blackberry, blackcurrant and a trace of bay leaf. Paso Robles Cabernet character is expected to lend the palate ripe breadth, while firm but rounded tannins and fresh acidity keep it focused. Its projected best period runs from 2028 to 2033, and the window reaches 2039. Savory spice should linger after the fruit, giving the finish a dry, gently warming close.
The 2023 vintage
Harvey & Harriet's 2023 Red Blend comes from Paso Robles, United States.
About Harvey & Harriet
Harvey & Harriet's Red Blend comes from Paso Robles, United States.
From the cellar: pair with
Bone-in ribeye with rosemary butter
The pairing is scaled to the wine's full body.
Braised short ribs with truffle polenta
The wine's balanced acidity keeps the pairing lively.
Aged Comté with quince paste
The pairing leaves room for the wine's firm tannins.
More from Paso Robles
Frequently Asked
What is Harvey & Harriet Red Blend 2023?
Harvey & Harriet Red Blend 2023 is from Paso Robles, United States.
When should Harvey & Harriet Red Blend 2023 be opened?
The canonical CAI full drinking arc is 2026-2039. Within that arc, the peak window is 2028-2033. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.
What pairs with Harvey & Harriet Red Blend 2023?
Pair this wine with Bone-in ribeye with rosemary butter; Braised short ribs with truffle polenta; or Aged Comté with quince paste.