The blend is 70% Cab Sauvignon and 30% Merlot and the resulting wine is ripe with blackberry, resin, tobacco, cigar box and prune. There’s a round, plush quality derived from oak use and the tannins are tight and smoky.
— M.L.
(7/1/2006)
A real crowd pleaser, this 55-45% Nero d’Avola-Shiraz blend is concentrated and redolent of toast, cherry wood and plum. Wood is the driving theme here, yet the wine follows a precise winemaking philosophy.
— M.L.
(7/1/2006)
This Shiraz has generous servings of berry fruit, leather and charred meat that appears spicy, long lasting and smoky in the mouth thanks to its medium structure and persistence.
— M.L.
(7/1/2006)
Dark and beautiful, this Sicilian 70-30% Cabernet Sauvignon and Shiraz blend lavishes deep cherry fruit and layered earth and leather tones. It’s a ripe and round wine that definitely needs to be consumed with a hearty meal.
— M.L.
(7/1/2006)
This is a heavily toasted Nero d’Avola that puts blackberry and plum on equal footing with vanilla, roasted nuts and wood notes. It’s a New World-style wine made with an Old World grape. Ends with dusty tannins.
— M.L.
(7/1/2006)
Thick and brawny, this Sicilian Shiraz boasts a deep purple hue and presents in-your-face aromas of prune, cedar, blueberry and white peppercorn. The consistency is chunky and chewy, like play dough, but drying mineral tones help cap those jammy fruit flavors.
— M.L.
(3/1/2009)
Nero d’Avola (95%) is enhanced by tiny percentages of Syrah and Cabernet Sauvignon to produce a thick, impenetrable Sicilian red that is based on ripe fruit, blackberry, prune, syrupy cherry sauce and shaved oak wood. It’s a bold, chewy wine with a thick and soft mouthfeel.
— M.L.
(4/1/2012)
A golden, straw-colored wine that strikes the middle of the intensity meter but does deliver clean notes of exotic fruit, kiwi, talc powder and dried hay. Three months of oak aging render a unique wine with pleasant notes of dried flowers.
— M.L.
(7/1/2006)