How this wine manages to be both sweet and bone dry at the same time is a mystery. It’s simply luscious, brimming with deliriously rich flavors of raspberry cream, cherry vanilla, gingerbread cookie and buttered cinnamon toast. It’s the Chardonnay version of Pinot Noir, creamy and honeyed.
— S.H.
(10/1/2012)
This is made in a ripe, high-alcohol style, which gives it a little burning sensation, like Cognac. The flavors certainly are delicious, exploding with blackberries, blueberries, dark chocolate and roasted oak. The tannin-acid structure is intricate and smooth.
— S.H.
(10/1/2012)
The northern Rhône is inspiration for this Syrah. It’s a dark, tannic wine, richly acidic, with complex, fascinating flavors of blackberries, smoked meat, cassis, cedar wood and black pepper. You get plenty of bang for your buck with this dry, elegant wine.
— S.H.
(10/1/2011)
Shows the exotic side of Viognier, with tangerine preserve, apricot, tobacco, white flower, golden currant and white pepper flavors that finish absolutely dry and crisp in acidity. Elegant and clean, an interesting wine to pair with a wide variety of ethnic foods.
— S.H.
(10/1/2011)
Richly textured and full-bodied, a wine to drink now with fine steaks and chops. Almost sweet, it’s opulent in cherry and raspberry jam flavors, with a decadent hint of chocolate. But it’s fully dry.
— S.H.
(10/1/2011)
This has notes of raspberries, cherries and whipped cream. It’s addictively drinkable, showing none of the problems Grenache so often encounters. Enjoy it now for its fresh, irrepressible appeal.
— S.H.
(10/1/2012)
This is a feminine wine, soft, generous and fruity. The raspberry and cherry flavors are jammy. There’s some heat on the finish from high alcohol. Drink now.
— S.H.
(10/1/2011)