This is a very good Petite Sirah. It’s dark and inky and tannic, as you’d expect, and ultrajuicy in blackberries, plums, black cherries, moo shu pork sauce, dark chocolate truffle, balsamic and white pepper flavors. Sure is good now.
— S.H.
(6/1/2007)
This is a big, ripe, fruity Syrah, but it has an underlying balance and finesse that give it first-class status. It’s a well-oaked, dry wine, with thick but smooth tannins that frame intense blackberry, mulberry and cocoa flavors. Best enjoyed in its youth.
— S.H.
(4/1/2006)
Crisp and flavorful, a delicious Chardonnay designed for rich fare like scallops or shrimp in saffron, coconut milk and butter sauce. The flavors of pineapples, mangoes, nectarines, peaches and smoky oak are complex and have a honey-sweet finish.
— S.H.
(12/1/2008)
More like Zin than Merlot, a peppery, full-bodied wine with some ripe to overripe blackberry, cassis and raisin flavors. But even if it’s not particularly varietal, it’s a pretty good wine, with a long, rich finish.
— S.H.
(12/1/2008)
You’ll find thick tannins and soft acidity in this wine, which offers direct, jammy blackberry and cassis flavors. It’s quite a rich wine that seems best now and for the next few years.
— S.H.
(12/15/2010)
Very tasty and nicely crisp, but kind of candied, like a pastry with lemon cream, pineapple custard and vanilla spice, in a smoky, sugary crust. Almost a dessert wine in apparent sweetness.
— S.H.
(11/1/2009)
Shows all the hallmarks of an old-style Petite Sirah that needs serious time in the cellar to come around. It’s very tannic and all primary fruit, with waves of freshly crushed cherries, blackberries and spices. 2012 and beyond.
— S.H.
(11/1/2009)
Sweet, ripe cherry pie and smoky oak flavors mark this wine, which also has some grippy mountain tannins. It’s not an ager, but it’s rich and complex enough to drink now with steak or lamb. Decant it for an hour or two.
— S.H.
(12/31/2012)