Rich and ripe, this wine has flavors of tangerines, nectarines and limes, which are brightened by crisp acidity. The oak influence shows in the form of buttered toast and honey notes. It should develop in the bottle over the next six years.
— S.H.
(4/1/2013)
The ripe, dramatic flavors of blackberry and cherry seem like they’re right out of the jam jar, and they meld with toasty oak and crisp, coastal-inspired acidity. This needs some time in the bottle to knit together, so give it 5–6 years.
— S.H.
(4/1/2013)
A little ungainly now, with its tightness, tannins and oak all at odds with each other. There’s plenty of primary cherry, black raspberry and red currant fruit, brightened with vibrant acidity for balance. This Pinot Noir should develop by the end of 2010.
— S.H.
(12/15/2009)
A lovely Malvasia that shows how well this variety can do in California. Dry and tartly crisp, it shows rich flavors of oranges, limes, flowers and vanilla. Try as an exotic alternative to Sauvignon Blanc or Pinot Grigio.
— S.H.
(12/15/2009)
A rich, oaky Chardonnay, brimming with pure, ripe flavors of oranges, pears, limes and spicy tropical fruits. Has a creamy, honeyed taste that make it almost sweet, but it’s fundamentally a dry table wine.
— S.H.
(2/1/2012)
This robust wine captures Petite Sirah’s deeply rustic nature, offering dense waves of blackberry and currant, smoked meat and pepper flavors that are wrapped into firm tannins. Drink now for maximum freshness and fruitiness.
— S.H.
(5/1/2013)
Ripe and extracted, this wine has cherry tart and Dr. Pepper flavors. The mouthfeel is light-bodied and silky, with bright acidity. It finishes a bit sweet in caramelized oak, and it seems ready to drink now.
— S.H.
(4/1/2013)
Former Wild Horse proprietor Ken Volk is back with his own personal brand after selling the winery. He’s sourced his fruit from this very famous old vineyard. It’s a good start, a deep golden wine showing ripe apricot, pear and sweet smoky oak flavors.
— S.H.
(7/1/2008)