A big-boy Cabernet Sauvignon-dominant blend (50% Cab Sauv, 40% Merlot, 10% Zinfandel) from the South Coast of California, offering up tones of cranberry, cassis and even a hint of eucalyptus, that’s stemmy and tannic with room to mellow with age.
— V.B.
(10/1/2011)
From this Temecula producer, a barrel selection of plum and black cherry Zinfandel with good depth and structure that’s still got some tannins to work out but is ready to drink now.
— V.B.
(2/1/2012)
Savory, with a bite on the finish, this proprietary blend of Syrah, Cabernet Sauvignon, Merlot and Mourvedre is lush and well integrated. It’s complex enough to match with a range of hearty foods—especially red meat.
— V.B.
(8/1/2012)
From the land of the old vine Zinfandel grapes comes Bacio, a Port-in-color dessert Zinfandel that’s got some nice baked fruit flavors and a taste of dust; its sweetness lingers and a little goes a long way.
— V.B.
(2/1/2012)
A blend of Cabernet Franc and Merlot, Adam & Eve has red cherry and cranberry flavors going on in spades, with a soft note of vanilla. The alcohol heats up quickly, especially on the finish.
— V.B.
(8/1/2012)
Austere tasting at first, this has a fruity, dusty flavor, with a swath of caramel.This blend of Merlot, Cabernet Sauvignon and Zinfandel tastes warm on the finish.
— V.B.
(8/1/2012)
Named for brothers Richard and Don Lorenzi’s mom, whose favorite color was pink, this Merlot-based rosé tastes like a grapefruit sprinkled with sugar, light and perfectly drinkable.
— V.B.
(2/1/2012)