Look at that price! This is a dark wine, exciting to smell. The word “fiery” comes to mind. Something warm about it: baked cherry tart, blackberry pie fresh from the oven. In the mouth, huge, ripe and flattering. Floods the palate with sweet fruity, berry flavors, but bone dry. Tannins are a work of art, soft and intricate. Worth every penny, and one of the best…
A decadent, dark and meaty Syrah, with plenty of sauvage tendencies amid a rich, velvety texture that finishes long and lushly perfumed with sweet smoke. In a cool year in El Dorado, Lava Cap has reined in this Syrah’s tannins and let its dark cherry and plum flavors take center stage.
Made from Lava Cap’s estate grapes, with small amounts of Petite Sirah, Zinfandel and Cabernet Franc, this is a bright, earthy Barbera. Rustic and juicy with mouth filling plum and blackberry pie flavors, it’s not shy, but entirely balanced, a treat for seekers of California Barbera.
This medium-weight wine is zippy, lively and has nice structure. Tart cranberry, fig and briary-butterscotch aromas don’t adequately prepare you for the lush blackberry, caramel and chocolate flavors. The creamy, though slightly tannic (one reviewer called it “Rhônish”) finish fades slowly, with a metallic-mineral note on the back palate.
A very pleasant Sangiovese with nice, soft cinnamon flavors and dewey tannins without much hint of oak sourced from the 900-feet-elevation Matagrano Vineyard. The winery suggests the wine be served cool.
Dark gold with a big, opulent nose, this is a rich, creamy, hedonistic Chardonnay from Lava Cap that stands up to its oaky style with, well, style. Lemon zest, toffee and even a whiff of charcuterie emanate from its big bones.
A subdued Mountain Zin at first, surprising given its power. It hits you first with nice licorice flavors, its tannins mellow and tight, and just the right amount of jammy fruit. A mouthful that sometimes doesn’t hit too hard.
A dense Syrah, this dances with black plum and blackberry flavors, with soft tannins and medium heft. Tufts of spice and earth round out the finish. This is just right for wintertime, ideal for cassoulet or other kinds of thick stews.