Smooth and sleek, with velvety tannins that frame layers of black cherry, blackberry, sage, tar, coffee, and hints of chocolate, too. The finish is plush and long, toasty rich.
— W.E.
(11/1/2003)
A ton of smoky, charry oak has been slathered on this wine, lending it caramel and butterscotch aromas, but it’s also terrifically fruity. Bursting with ripe cherry and black raspberry flavors that drink dry and balanced. From Trentadue.
— S.H.
(3/1/2005)
Stash this away for a few years to let the firm tannins soften and mellow. That should let the sweetly ripe blackberries, cherries and currants emerge. But it’s not a longterm ager. Best 2009 through 2012.
— S.H.
(4/1/2009)
So ripe in fruit, it’s almost sweet, with jammy flavors of blackberries, black cherries, blueberries, milk chocolate and sandalwood. But it’s rich in tannins, which helps to provide balance, and could develop complexity over the next six years. From Trentadue.
— S.H.
(11/1/2009)
This tastes like melted milk chocolate and blackberry jam spread on buttered cinnamon toast, drizzled with some anisette liqueur and sprinkled with black pepper. It’s lusty, robust, high in alcohol and sweet, and it will pair well with barbecue.
— S.H.
(3/1/2013)
A touch of raisins and raisinskin bitterness compromises this wine. Other than that, it’s bone dry and tannic, with exuberant blackberry, black currant and dark chocolate flavors.
— S.H.
(5/1/2010)
Tannic and hot, this Zin is massive in blackberry and cherry jam, chocolate, licorice and spice flavors. High alcohol gives a burn to the mouthfeel that barbecue sauce, slathered onto chicken and beef, will help soften.
— S.H.
(4/1/2009)
This is a ripe, soft Cabernet, forward in blackberry, cherry and oak flavors. It’s a little sweet, but the tannins give it proper support. Drink now.
— S.H.
(12/15/2011)