Jammy, dark aromas form a good opening, and there’s blueberry and rubbery notes as well. The mouthfeel is entirely full and chunky, with grabby tannins in support of the spicy core flavors of licorice, blackberry, pepper and espresso. Oaky, toasty and a touch hot on the finish.
— M.S.
(3/1/2013)
The Sauvignon Blanc in this three-grape blend dominates, creating aromas of canned peas and nettles. In the mouth, it’s round, smooth and just citrusy enough, with a grassy flavor that’s mixed with melon and peach notes. It feels round and solid on the finish. Additions of Chardonnay and Viognier fill out the blend.
— M.S.
(3/1/2013)
Robust and flavorful, this offers plenty of blackberry jam flavor, with notes of salt and oak, plus powerful acidity. Doesn’t seem like an ager, so drink now with grilled meats.
— S.H.
(3/1/2013)
One of the most pleasurable Clos du Bois Cabernets in years, this is easy to enjoy now for its flavors of cherries, currants, tobacco, spices and smoky oak.
— S.H.
(3/1/2013)
The applesauce and tropical aromas are clean, and the palate feels tangy, with a cirtusy pop. Flavorwise, there’s citrus pith, lime, papaya and banana notes that reflect both the soft Viognier and the zesty Sauvignon Blanc. Crisp and chalky on the finish.
— M.S.
(3/1/2013)
Ripe plum and blackberry fruits push this wine forward, with firm tannins and smokiness. Full and juicy in feel, this is a fruity wine that is immediately accessible and friendly. It’s a wine that will age over the medium term.
— R.V.
(3/1/2013)
This tastes of dried apple and pear, drizzled with honey. It has 10.4% residual sugar, proving to have the right level of sweetness without being cloying. This is a fine choice to pair with apple- or pear-based desserts.
— V.B.
(3/1/2013)
This Barbera has muscular, robust and tangy flavors of dark plum and blackberry, with a finish that’s distinctly smoky, akin to pipe tobacco. Enjoy this with a host of hearty foods, ranging from pasta to smoked meats.
— V.B.
(3/1/2013)