Clearly an older wine, picking up a bottle bouquet of dried herbs, lees and yeast, riding on top of basic peach, pear and tropical fruits. Drinks very dry and crisp. The fruit is beginning to fade, leaving behind flavors of dried leaves, herbs, minerals and spice. An interesting wine of considerable nuance and subtlety.
Rather light in color and in body, and as silky as taffeta. Pure, bright cherry jam, cola, orange zest, clove and mocha, with crisp acids and a smoky oak veneer. Delicious and sensual.
This wine's blackberry fruit wears a hearty overlay of chocolate and coffee. The nose follows the same profile, with a dash of anise or eucalyptus. Acids on the finish are firm and crisp. A food-friendly wine; a blend of 59% Merlot, 39% Cabernet Sauvignon, with small parts Petit Verdot, Malbec and Cabernet Franc.
This wine’s opening should bring a smile to your face, with its lashings of delicious spicy apple fruit, backed by firm and lingering acidity. Too bad the finish lets you down a bit, but all in all, a lovely bottle of wine.
Both the nose and the palate have a strong blackberry fruit backbone. Reviewers round out the bouquet with toast, walnut and butter aromas; licorice, caramel and coffee flavors jazz up the fruit on the palate. A big, smooth mouthfeel and a fruit-driven but butterscotchy finish will please both oenophiles and wine neophytes. Editors’ Choice.
Like most Salinas Valley Chards, this one shows ultraripe aromas of tropical fruit and even apricot. It’s dry and crisp, fairly tart, but oaky notes and partial barrel fermentation give it a rich, creamy, leesy texture.