At first this is very woody, bordering on sappy. But with time the wood softens, leaving ripe and bright cassis, plum and black cherry. The finish is toasty and creamy. And while it feels full and hearty, the wine isn’t hard or tannic. An interesting blend of Cabernet, Sangiovese and Petite Sirah.
Plum aromas are pounded home with notes of meat and menthol. When you next hear the word “opaque,” think of this. But the body is surprisingly svelte, and the flavors emphasize red fruit. Some tannins are manifested on the finish, which shows licorice and buttery oak.
This is a blend of Cabernet Sauvignon, Merlot, Sangiovese, Petite Sirah, Syrah and Viognier, which makes it quite unusual, even unique in California. It’s quite an interesting wine, showing blackberry, currant and cedar flavors, with a bright, crisp acidity possibly contributed by the Viognier. Are there flowers in there too? Keeps you guessing.
Marked by sweet, jammy fruit and oak, this wine is quite good, but doesn’t show much complexity. It’s smooth and silky, with pie-filling flavors of blackberries, raspberries and cherries, wrapped into firm but fine tannins. Could develop bottle complexity down the road, but it’s a gamble.
Age is this blend’s hope, because right now it’s pretty simple, showing raspberry, cherry, currant, buttered cinnamon toast and smoky cedar flavors that are quite delicious, but a bit one-dimensional. Could surprise. Mainly Cab, with some Sangiovese, Syrah and Merlot.
Very fruity and delicious in cherries, blackberries and sweet oak, with a pleasant spiciness, and firm, dry tannins that give it structure. But there’s a certain rusticity, with some raisin and mint flavors. Drink now. Mainly Syrah, with Cabernet Sauvignon.
This soft, gentle Cabernet doesn’t have much structure, but it’s rich in blackberry, currant and dark chocolate flavors, and thoroughly dry. The finish is hot like a jalapeño pepper.