This wine is from John Schwartz, who partners with Heidi Peterson Barrett to make Amuse Bouche. For Coup de Foudre, he has paired with Danielle Price, MS, and wine director at Wynn Las Vegas, to produce this stunning Cabernet, which contains 12% Syrah. Grown in a 5-acre Stags Leap District vineyard, it shows stunning levels of blackberry and chocolate fruit…
— S.H.
(5/1/2007)
Insanely delicious, this is sex in a bottle. Velvety, silky tannins and vibrant acidity carry voluptuous flavors of raspberry tart, mocha, cola, licorice, and sandalwood that go on and on into a long, spicy finish. Should hold in the bottle for quite a while, but you really want to drink this lovely, tiny production Pinot before 2015 to enjoy its freshness.
— S.H.
(5/1/2013)
A deceptive Pinot. It shows a pale color and a very delicate, silky mouthfeel, but the impact on the palate can only be described as explosive, and the aftertaste is very rich. The flavors of cherries, cotton candy, red raspberries, orange tea, smoky vanilla, cinnamon, cloves and brown sugar are compelling. Best now and through 2010.
— S.H.
(12/1/2008)
Another rich, soft, sensual release from this winery. Cabernet doesn’t get riper than this, showing flashy, decadent blackberry, blueberry and currant flavors, liberally enriched with toasty oak. Seems too sweet and soft for aging, but a flashy wine to drink now.
— S.H.
(12/15/2011)
This is a Merlot and Cabernet Franc blend from Calistoga. The wine is made in the Coup de Foudre style, which is soft, sensual and immediately attractive. Shows blueberry, black cherry and dark chocolate flavors, with a deft touch of oak, but also notable tannins. Seems too soft to age, so drink over the next four years.
— S.H.
(12/15/2011)
Made in an exceptionally ripe and strongly oaky way, this wine is rather heavy right now. The Cabernet was blended with some Syrah and Petit Verdot grown in a Calistoga vineyard. There’s no questioning the richness, but it’s so ripe that the blackberries veer into dark chocolate and prunes. See what it does over the next eight years.
— S.H.
(3/1/2011)
There’s so much oak on this Pinot Noir, you might think you were tasting a dessert made with vanilla cream and toasted meringue, like the crust on a baked Alaska. Under all that, loads of ripe raspberries and cherries. Shows the excellent hallmarks of a fine Santa Rita Pinot Noir, but certainly is one of the oakier versions.
— S.H.
(3/1/2011)