Unusually light in color and body for a Syrah, almost a dark rose. Yet its very distinctive in the dry complexity of the Provencal wild herb, licorice, tart cherry and olive tapenade flavors.
— S.H.
(12/1/2004)
Dry and meaty, with tannic flavors of grilled beef, blackberries, smoky oak, pepper and other spices. Feels dense, solid and vital, a wine that could develop bottle complexity through 2013. It’s a blend of Syrah, Petite Sirah and Cabernet Sauvignon.
— S.H.
(10/1/2009)
A very nice Cabernet from Paso Robles. At the age of five–plus years, it’s still pretty tannic, but a good steak will cut through the hardness. Dry and balanced, it shows spicy flavors of blackberries, currants, anise and cocoa, accented with smoky oak. Should last for a long time, without gaining much.
— S.H.
(4/1/2010)
Made in a lighter style, this Paso blend has cherry, red currant, violet and sandalwood flavors. There are some pretty hard tannins, but they’re refined. Basically a Bordeaux blend with a splash of Syrah.
— S.H.
(10/1/2009)
Made from traditional Bordeaux varieties plus Syrah, this is a soft, simple, fruity wine. The raspberry, cherry, cola and spice flavors finish a bit sweet. Drink now.
— S.H.
(5/1/2012)
Dry and tannic, this Syrah has some juicy blackberry, blueberry, beef jerky and black pepper flavors. The underlying wine feels too soft, even though there are brusque acids toward the finish. Ready now.
— S.H.
(12/15/2010)