A polished, complex wine to drink now, despite considerable tannins. Give it a decant for a few hours to let it mellow. Shows ripe blackberry, cherry, licorice, cola and smoky oak flavors that are young, intense and nervy in acids.
— S.H.
(5/1/2011)
One of the most successful Bordeaux blends to come out of Sonoma Valley lately, this wine is dry and earthy, providing a nice alternative to today’s super-fruity, overripe style. It has rewarding cherry, blackberry, red currant, mocha and licorice flavors, balanced with rich tannins. Really stylish for drinking now.
— S.H.
(12/15/2010)
Structure and elegance mark this fine blend of Cabernet Sauvignon, Cabernet Franc and Merlot. The blackberry, cherry and black currant flavors are nicely ripe, yet the wine modulates them with crisp acidity and tannins that have a bite of astringency, which of course suggests roasts and grilled steaks. A lovely wine that’s best now and through 2012.
— S.H.
(5/1/2010)
This Bordeaux blend comes from the Carneros-Sonoma Valley border, a cool area. But the vintage was extraordinarily hot, and the wine benefited. It’s ripe in Cabernet character with rich, fine tannins and sweet oak. A lush, complex experience.
— S.H.
(12/1/2006)
This unoaked wine depends entirely on its origins for richness and complexity, and succeeds. It’s brilliantly dry and crisp, with rewarding Meyer lemon, kaffir lime and pineapple flavors that have a piquant touch of tart gooseberry. A beautiful and serious wine, among the best of its type.
— S.H.
(5/1/2010)
A polished Merlot, with black currant, spice and cedar flavors wrapped into sturdy, astringent tannins. It needs lamb or beef or things like that to tame it, but shows plenty of elegance. Best now through 2010.
— S.H.
(12/1/2008)
A fine Merlot that shows lots of class at a pretty good price. It’s a little rough in texture, but not too much, with sophisticated black cherry, black currant and red plum flavors, made richer with a touch of violets and cedar wood. Give it a good decant before serving.
— S.H.
(5/1/2010)
Shows the dryness, crisp acidity, flowers and minerality that often mark Carneros Chadonnays, which makes it elegant and sleek. With a touch of Meyer lemons and limes, it rises to richness.
— S.H.
(7/1/2010)