A pretty bouquet of honeysuckle, lime and orange peel introduces this well-made Viognier. It offers pleasing richness across the palate, with some phenolic edginess sparking the finish.
— P.G.
(9/1/2012)
A good effort crafting a moderate, Yakima Valley Cab. There’s a bit of the herbal stuff here, but it’s done well, balanced and appropriate. The tannins are slightly green but smooth, and there are no bitter edges. Smooth and interesting.
— P.G.
(10/1/2006)
Scents of clover and wild flower lead into rather delicate flavors of rose petal and wild mountain berry. The tannins are astringent, but proportionate.
— P.G.
(9/1/2012)
The Artz vineyard is on Red Mountain, one of the hottest sites in Washington, and yet this feels like a cool climate Sauvignon Blanc, with light melon and citrus flavors, alcohol at just 12%, and a bone-dry finish. It’s surprising, but very well done, and certainly a go-to wine for seafood, shellfish (oysters anyone?) or light salads.
— P.G.
(3/1/2008)
The flavors of purple and black fruit are tart and juicy, though the tannins turn slightly bitter, with a hint of greenness on the finish.
— P.G.
(9/1/2012)
Dark, chewy and varietal, this tough as nails Malbec pulls no punches. It’s got wild cherry and spicy crabapple fruit, earthy tannins, and a thick finish dotted with the pickle barrel highlights of Hungarian oak.
— P.G.
(3/1/2008)
This feels like a cool-climate Sauvignon, with light melon and citrus flavors, alcohol at just 12%, and a bone dry finish. This blend of Cabernet and Syrah shows pretty fruit flavors of strawberry and cherry candy, with a bit of cinnamon spice. Light and lively, it’s a style more reminiscent of the sort of wine you might encounter in a carafe in a seaside town in…
— P.G.
(3/1/2008)