Citrusy in style, with aromas of orange, passion fruit and grapefruit. Feels flush and full-bodied, with basic tangerine and navel orange flavors. Fresh on the finish but hollow in terms of depth, with a light fade.
— M.S.
(3/1/2012)
Starts out exotic, with clove and other spice notes. The palate is somewhat racy, with crisp acids pushing juicy black fruit. On the edges you’ll find oaky, spicy notes. Finishes peppery and snappy, with some length. Imported by Hand Picked Selections.
— M.S.
(12/31/2005)
Basic apple and straw aromas are not that intense but are, at the very least, open and clean. Feels easygoing and nice, with acidity giving it a lift. Tastes dry, with white pepper dust mixed with tropical fruit flavors. Turns more stalky and waxy on the finish.
— M.S.
(5/1/2012)
This is earthy, rubbery and big on the nose, which isn’t unusual for Bonarda. The tannins clamp down on the palate, tasting roasted, with hickory and smoked meat flavors sticking out. It’s dense but not very active on the finish.
— M.S.
(10/1/2012)
Dusty berry and plum aromas set the stage for a big, cheek-grabbing wine with red berry, leather and light herb flavors. Toasty and minty, this finishes with a touch of spice. This is a good blend of 60% Malbec and 40% Merlot.
— M.S.
(10/1/2012)
Aromas of jammy fruit mix with smoky bacon, and the whole is inviting. The palate maintains a soft, simple character, while the finish pours on toasty oak notes. Quite meaty and chewy, without much overt acidity. Imported by Hand Picked Selections.
— M.S.
(11/15/2005)
An entirely different breed. The nose hints strongly at bacon and spice, but it also weaves in subtle red-fruit notes. Out of the ordinary on the palate, too, where cherry flavors are light but savory. A touch odd and slick, but good because it’s not standard.
— M.S.
(12/1/2006)
A little sharp and ringing on the nose, with pine and citrus keeping it ultra fresh. The palate is mildly aggressive and zesty, with herbal raspberry and cherry flavors. With light oak and acidity kicking all the way to the end, this shows the crisp side of Pinot Noir.
— M.S.
(8/1/2008)