This Rhône blend from the fashionable west side of Paso Robles is made in the modern cult style. It’s very dark in color, full-bodied and glyceriney in the mouth, and delivers a thermonuclear blast of fruit and oak. Among the flavors are roasted blackberries, cassis, melted milk chocolate, anise, cotton candy, vanilla custard, crème brûlée and cinnamon spice. Not…
If you know the Rhône-style wines of Saxum, which is probably Paso Robles’ most expensive wine, this is nearly identical. Mostly Syrah, with 8% Grenache, the wine is decadently rich in milk chocolate, blackberry jam and sweet, smoky oak flavors. It’s very high in alcohol, but unless you’re an extremist in this regard, you can’t help but be knocked out by the wine’s…
High alcohol gives this wine heady heat. It’s like the Cognac equivalent of a California red wine—rich and dense with cherries, red currants, licorice, mocha, spices and sandalwood. Complex and addictively delicious, it’s made for drinking now. The blend is 92% Syrah and 8% Grenache.
This very dry wine is dominated by its hard tannins, and comes across as a bit rigid and austere, especially by California standards. Yet it’s very finely structured, with a keen edge of black pepper to the currant and blackberry flavors buried way beneath. Give it through 2009, but if you must drink now, decant.
The name is a play on “pheromones.” The wine itself is dense and dry. Soft in the manner of Paso Robles, it has a deep core of blackberries, coffee and violets, assisted by oak. The tannins are really hard now, and it’s difficult to tell where the wine is going. But it’s one to watch.