Stone cold classic Sonoma Petite Sirah, black in color, brooding, dense in body, and brilliantly fruity. The sweet, smooth tannins hold massive flavors ranging from blackcurrants and coffee to grilled meat and plenty of smoky oak. Easy to drink now, but should age well for many years. From a branch of the Trentadue winery.
— S.H.
(3/1/2005)
A terrific Zinfandel, beautiful to drink now for its soft richness. Flatters the palate with deep, lingering black cherry and raspberry pie filling, vanilla, Indian spice and sandalwood flavors, but is completely dry, with rich, intricate tannins. Only 190 cases were produced, but worth the search.
— S.H.
(2/1/2011)
This is a ripe, lusty Zinfandel, with many special qualities to recommend it. It’s dry and rich in smooth tannins, and offers a flood of wild forest berry, sweet new leather, red currant, mocha and exotic Asian spice flavors. Delicious, and will hold for up to six years.
— S.H.
(12/1/2009)
Big and rich. The flavors are blackberries, plums and coffee so ripe, they touch into black currant and raisin territory. Yet the wine maintains poise and dryness. Drink now–2015, at least.
— S.H.
(12/31/2006)
A fine Petite Sirah that shows Dry Creek’s ability to ripen big red wines to perfection. Dry and tannic, it has mouthfilling flavors of blackberries, currants, grilled meat, mushu plum sauce and sweet cinnamon spices. This powerful wine is good now, and should age for at least a decade.
— S.H.
(4/1/2009)
Tastes a little heavy and straightforward, although it’s nicely dry, and shows rich blackberry, cherry, anise and herb flavors that veer into dried currants. Turns even richer on the finish, with the sweetness of liqueur. Drink now.
— S.H.
(2/1/2011)
Darkly colored and thick in tannins, it’s a big wine, explosive in flavors of cherry, blackberry and grilled meat. The alcohol is high, and there are some pruny notes, but that’s part of its charm.
— S.H.
(8/1/2012)
Soft and sweet, this Cab shows well-oaked flavors of blackberry jam, cherry pie filling, licorice, chocolate and peppery spices. The tannins are the best part, being rich, thick and fine. Drink through 2010.
— S.H.
(4/1/2009)