This Bordeaux-style blend of Cabernet Sauvignon, Merlot, Malbec and Cabernet Franc is soft, plush and elegant, which marks it as a classic representative of its appellation. It possesses a feminine voluptuousness, with velvety tannins that melt on the palate. Yet there’s real authority. The sturdy tannins that show up on the finish suggest midterm ageability.
— S.H.
(11/15/2002)
Plump as a baby with its layers of blackberry, cherry and coffee flavors, a rich, round wine with enough weight to accompany big roasted meats. Yet the tannins are fine enough for the wine to feel light and airy on the palate. The long, extracted finish suggests mid-term aging, but it’s gorgeous now.
— S.H.
(12/15/2003)
A good, honest and earthy Chardonnay that smacks of terroir. Shows apple, pear and herb flavors, with soft acids and a long, oaky-sweet finish. Finishes balanced and elegant.
— S.H.
(11/1/2005)
This late-harvest Sauvignon Blanc is very pale in color, though very sweet. Like drinking honey infused with apricots, with delicious suggestions of sweetened coconut, meringue and smoky caramel. Finishes a little quick, but try with a dessert with vanilla and lots of butter.
— S.H.
(6/1/2004)
A rich, fine Chardonnay that recalls how good this coastal valley can grow the great white grape of Burgundy. Complex in pineapple, pear, tropical fruit, butterscotch and cinnamon spice flavors, it has adequate acidity. At its best now, so drink up.
— S.H.
(3/1/2010)
What a nice Zin. Shows all the Dry Creek character you could ask for, with briary, brambly flavors of wild forest berries, peppery spices and chocolate-covered mints. Savory and delicious, a fine wine to drink now with barbecue. Alcohol is very high, but somehow the wine doesn’t taste hot.
— S.H.
(6/1/2010)
Primarily Cabernet Sauvignon, this blend hits with black currant flavors and is very dry. Has a good backbone of tannins and acidity, and enough of a balance to cellar for a few years.
— S.H.
(10/1/2005)
Very ripe and jammy, a superfruity young Cab that could benefit from time in the cellar. Erupts in the mouth with blackberries, cherries, licorice, currants and cedar, wrapped into smooth tannins. Give it 2–3 years to mellow.
— S.H.
(6/1/2010)