The brick rim is tinted with orange, and the feel is a little loose—odd for such a young vintage. A hint of animal aroma is followed by sausage and caraway. Leather, dry tobacco and cedar flavors complete the package that has distinct roasted red peppers throughout.
— K.F.
(4/1/2003)
The thin mouthfeel is rather smooth, with clean acidity and light flavors of citrus, toast and herbs, finishing with a lemony tang. The nose is where all the action is, with honey, lush tropical fruit, apricots, figs, herbed butter and so much more.
— K.F.
(9/1/2003)
Aromas and flavors of red plum, caramel and toast, with accents of cherry. Dried herbs and cinnamon fill out the finish. The acids are a bit spritzy, then settle down. —K.F.
— K.F.
(4/1/2003)
The body of this wine is appealing and food friendly, with slightly mouthwatering acids and peppery, particulate tannins. The oak influence shows light brown sugar and vanilla cream over slightly tart red plum with fresh herbs.
— K.F.
(9/1/2003)
Offers loam, driftwood, toast, cinnamon, caramel and red plum aromas. The fruit is good, the acidity tingly, but the bitter greens hinted at on the palate and on the finish are a bit too much. —K.F.
— K.F.
(4/1/2003)
Aromas of fresh-mown hay and sweet peas are accompanied by simple yellow fruit. The hay and peas repeat on the finish. This is unadorned, with soft acids. —K.F.
— K.F.
(4/1/2003)
This is deceptively soft at the start but quickly gains heat when the acidity creeps in. Simple aromas and flavors of sweet hay, light cream and a pat of butter finish with white-hot pepper. —K.F.
— K.F.
(4/1/2003)
Throughout the nose and palate, a suggestion of gamy meat is accompanied by tart red plum, toasty caramel, and cherry. The finish is marred by bitter green herbs.
— K.F.
(4/1/2003)