Chameleon

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Chameleon 1999 Syrah (Napa Valley)

Price $31

Starts off with smoky, complex aromas of leather, cedar, coffee and blackberry, with a touch of mint. Smooth black-cherry, blueberry and plum fruit emerges on the palate, accented by cinnamon and clove. Finishes with some dry wood tannins that should drop away by 2003. — W.E. (11/1/2001)

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Chameleon 2002 Syrah (Napa Valley)

Price $25

West Coast Editor Steve Heimoff found this wine thin and unripe, but our other reviewers praised its briary, herbal notes balanced by bright cherry fruit, calling it complex and elegant. Picks up hints of bacon and spice on the long finish. — W.E. (9/1/2005)

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Chameleon 1997 Sangiovese

Price $18

Perfumed cherries and a small amount of toasty oak mingle nicely in this workmanlike red. No, it’s not particularly complex, but it does make for a satisfying mouthful. — J.C. (10/1/1999)

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Chameleon 1998 Barbera (Amador County)

Price $17

There’s a lot of up-front pizzazz in the rich briary nose, with black fruit and plenty of oak scoring points. It has full acidity and verve, maybe a touch too much, and the wood is strong on the palate, both in flavor and with tannin. A short finish is its only glaring weakness. Still, a perfect pasta and pizza wine. — W.E. (9/1/2000)

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Chameleon 1998 Sangiovese

Price $19

Cinnamon, chocolate and a hint of sour cherries on the nose expand slightly on the palate and develop some earthy notes that add interest. A solid red with a bit of oak that should please most palates. — J.C. (9/1/2000)

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Chameleon 2003 Syrah

Price $16

Not up to the quality shown by Chameleon’s 2002 Napa Syrah, but it is almost $10 cheaper. It’s still an elegant, complex Syrah laden with spice, herb and citrus notes, albeit a trifle lean and lemony on the finish. — W.E. (9/1/2005)

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Chameleon 2002 Barbera (Lake County)

Price $15

This is a rustic wine, country-style in its fairly aggressive tannins, the kind of red to down without being too fussy. It’s totally dry, with berry, coffee and earth flavors. Might improve with age, if you care to cellar it. — S.H. (8/1/2005)

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