This is arguably the best of the current Agate Ridge reds. It’s a nicely focused Syrah, mixing flavors of raspberry, chocolate and coffee syrup into a ripe bundle. The tannins are supportive and proportionate.
— P.G.
(8/1/2012)
With a mix of melon and cucumber flavors, this is not-quite-ripe tasting. Clean and quaffable, it has a hint of alcoholic warmth on the palate.
— P.G.
(8/1/2012)
Sharp and volatile aromas introduce this dark, chalky red. It needs to be paired with a seriously juicy, fatty red meat to buffer the the tannins.
— P.G.
(8/1/2012)
Light and lemony, this simple, tangy white wine has some pretty, fresh baked bread scents, but inviting as they are, the wine feels acidic and one dimensional in the mouth. Lemon/lime is the prevailing flavor.
— P.G.
(10/1/2010)
This has the sharp, citrus skin phenolics characteristic of many Viogniers, but a rather soft middle tastes like green bananas more than citrus. Those banana flavors roll into the finish, then quickly fade.
— P.G.
(10/1/2010)
Scents of plum and cassis lead into a tart wine with acidic, tannic, black cherry fruit flavors. The acids are quite chalky, and the tannins chewy and slightly green.
— P.G.
(10/1/2010)
A grapey wine, forward with light, pretty cherry candy flavors. It starts out well, then doesn’t build into anything, but rather fades quickly into a watery, generic red.
— P.G.
(10/1/2010)