The mint and eucalyptus aromas are always an indication that you are about to consume a quality wine. Along with the blackberry and cocoa flavors there is a rich, juicy mouthfeel with firm tannins, then bright acidity to clean everything up. Approachable now but will last until 2010. —C.S.
— C.S.
(3/1/2003)
This wine gets its name from a vine fungus that kills off part of the vine. The vine gets pruned back, which leads to small berries and low yields; this concentrates the intense, fleshy blue-black fruit flavors. There is a rich, juicy feel to the wine, which has firm but well-integrated tannins. —C.S.
— C.S.
(3/1/2003)
Offers toasted caramel with root beer and tar; the palate displays sweet blackberries and blueberries. The tannins are smooth and the finish, juicy. Made to drink now. —C.S.
— C.S.
(3/1/2003)
Dried oak and barnyard aromas led to more juicy than fleshy flavors of red raspberries. Could have used more depth and structure, but an enjoyable wine nonetheless. —C.S.
— C.S.
(3/1/2003)
Wonderful aromas are of cedar, earth and leather. The flavors are intense black plums and dark chocolate. The tannins are huge but the fruit and complexity will still be there when they soften. This wine needs some time: drink 2005–2015. Cellar Selection. —C.S.
— C.S.
(2/1/2003)
This Sagrantino is made in a New World style with fresh cedar, ripe blackberry, and blueberry fruit. A rich, intense mouthfeel touched off with dark chocolate makes for a truly delicious wine. —C.S.
— C.S.
(2/1/2003)