Quite dark in color, with a weird gold-orange hue, but tastes clean and zesty. French oak barrel aging gives a vanilla, buttered-toast edge to the apricot, papaya, orange and honeysuckle flavors. Ready now as an exotic alternative to a barrel-fermented Chardonnay.
— S.H.
(10/1/2010)
This is a firmly tannic, full-bodied wine whose dark berry and stone fruit flavors are sprinkled with lots of black pepper. A blend of Sangiovese, Syrah and Petite Sirah, it’s completely dry, with complex blackberry, black currant and leather flavors, and a hint of superripe raisins. Drink now.
— S.H.
(10/1/2010)
This is a spaghetti with tomato sauce wine, high in acidity, with very ripe, sweet cherry and cured tobacco flavors and firm tannins. It’s kind of like an old fashioned Chianti.
— S.H.
(4/1/2012)
The blend is Viognier, Roussanne and Marsanne, with a few other minor varieties. The orange and apricot flavors are strong and fruity-sweet. It’s a country-style wine to drink with rustic poultry and pork dishes.
— S.H.
(4/1/2012)
Here’s a sweetly fruity, simple young Syrah, brimming with berry and cherry jam, sweet oak and spice flavors. It’s soft and smooth in the mouth.
— S.H.
(4/1/2012)
This Grenache blush wine is nicely dry and crisp in acidity, and intensely clean. However, it’s just too thin in raspberry flavor, especially at this price.
— S.H.
(11/1/2010)