A wine for those who want something drier and crisper than the typically overoaked white Rhône blend. It’s smooth, silky and earthy, with just a touch of orange and sandalwood. A very nice, elegant and versatile wine.
— S.H.
(10/1/2011)
Dry, smooth and tannic, this is a polished wine for drinking now with a salted and peppered steak. Its cherry, tobacco and sandalwood flavors will complement the meat’s grilled sweetness.
— S.H.
(10/1/2011)
Give this pretty Cabernet a brief decant to let it breathe so the tannins can soften a little. It’s too soft to age, but offers nice flavors now of blackberries, cherries, mocha, sage, cedar and spices.
— S.H.
(10/1/2011)
Light-bodied and silky, like a Pinot Noir, with deep flavors of herbs, cherries, currants, anise and sandalwood. A few drops of Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Petite Sirah give it needed depth. Drink up.
— S.H.
(5/1/2013)
A very rich, full-bodied Merlot, with chocolate, blackberry jam and sweet oak flavors, wrapped into firm tannins. Offers lots of immediate pleasure.
— S.H.
(6/1/2013)
This is a useful if not particularly complex Chardonnay. It shows good coastal acidity and fine, long hangtime tropical fruit flavors, accented with oak. Will appeal to those who like a slightly sweet Chard made in the popular style.
— S.H.
(10/1/2011)
This offbeat blend of Bordeaux varieties with Petite Sirah and Syrah is made in a rustic Paso style. It’s soft in the mouth, with dusty tannins and high alcohol that gives the cherries and blackberries a Porty, liqueur-type heat.
— S.H.
(10/1/2011)
Here’s a good, easy drinking Cabernet for drinking now with Cab-friendly fare, like a barbecued flank steak. It’s dry and full-bodied, with ripe blackberry, currant and spice flavors.
— S.H.
(6/1/2013)