A marriage of royal peers. Syrah brings its distinctive leathery, animal notes to Cabernet’s classic black currants in this dry, voluptuous wine. The winery’s Cabernet was one-dimensional, but the addition of Syrah has given it depth and complexity.
— S.H.
(4/1/2006)
Lots of acidity and black pepper in this bone-dry wine, giving it a scoury mouthfeel. But you’ll find very rich, elaborate blackberry and cherry jam, chocolate and bacon flavors. Drink now.
— S.H.
(6/1/2011)
Dark and very dry, this distinctive Syrah has a leathery note, what the Brits used to call sweaty saddle, on top of ripe black currant, coffee and sweet vanilla flavors. It’s soft in texture and pretty tannic, but voluptuous.
— S.H.
(4/1/2006)
Must have been grown in the warmer parts of Monterey, because the wine is soft and candied, with jammy cherry and blackberry flavors veering into chocolate-covered raisins.
— S.H.
(3/1/2006)
This superripe wine is a blast of blackberry, cherry and blueberry fruit, puréed in the blender and then sprinkled with a dusting of cocoa and white pepper. But it’s too sweet by far, and too soft, lacking the structure for balance.
— S.H.
(12/1/2007)
Dry and very acidic, with a cutting edge of tartness alongside the cherry and tobacco flavors. Rich meats and cheeses will help soften it.
— S.H.
(6/1/2011)
Soft and simple, with flavors of melted blackberry, blueberry and raspberry jam, sprinkled with cocoa. Finishes sweet. Syrah, Cabernet Sauvignon.
— S.H.
(12/31/2009)