The rich, buttery aromas lead to a fairly full range of fruit flavors: pear, melon, apple and lemon. It’s a little more over the top than it should be, but still manages to offer plenty of buttery warmth brought forward by moderate oak.
— W.E.
(6/1/2000)
A great value in a Cabernet Sauvignon with real varietal character and complexity. Dry and tannic, it’s rich in classic blackberry, black cherry and oak flavors that finish long and spicy. Made primarily from Red Hills Lake County fruit, with contributions from Paso Robles and Napa Valley.
— S.H.
(5/1/2010)
The consumer benefits from this mainly Paso Robles-grown wine being held back for four-plus years. Made from 100% Merlot, with some fruit from Red Hills Lake County, it’s dry, silky and complex, with cherry, cola, currant and cinnamon spice flavors. Feels lightly fancy and elegant. Great value.
— S.H.
(5/1/2010)
Rich and fruity, with oaky, earthy scents riding on top of a solid core of black-cherry fruit. Has very pretty fruit flavors; ripe and spicy, and enough body to drink with ample fare—barbecue, salmon, grilled meat. Shows just a touch of overripeness. Best Buy.
— S.H.
(3/1/2000)
Has all the correct characteristics of fine Cabernet Sauvignon, from the currant, cedar and green-olive aromas to the dry, fruity flavors. It’s a bit rough, as befits an everyday wine. Still, it’s got some very nice features.
— S.H.
(3/1/2000)
You get a lot for your bucks with this dry, full-bodied red wine. It has pleasant flavors of plums, cherries and herbs, with rich, supportive tannins and a fruity, oaky finish.
— S.H.
(6/1/2004)
An easy-drinking, tasty Chardonnay at a pretty good price. Shows Central Coast acidity and bright flavors of limes, pineapples and pears, with a touch of sweet oak.
— S.H.
(5/1/2010)
The second label of Stag’s Leap Wine Cellars, produced from Monterey and Napa grapes. Tasty with fairly ripe fruit and lively acidity. Not especially oaky or complex, but gets the job done.
— S.H.
(7/1/1999)