This big Dry Creek stalwart has fine, deep berry fruit, a slight and attractive meatiness on the nose and olive-garlic accents. Sounds weird, but it works: It has firm structure: the tightly packed fruit needs a few years to open and shed the moderate tannins.
— W.E.
(10/1/2001)
A dense, oily wine whose full-bodiedness leaves thick stains of glycerine on the glass. Tastes strongly of apricots and figs, and is very sweet and rich. Would be nice with vanilla ice cream.
— S.H.
(12/15/2003)
Pepper, peppermint, wintergreen, menthol and spearmint highlight this young, herbaceous, but charming wine. The aggressive grassiness is nicely countered by a rich, creamy texture, although of course it’s bone dry. There’s a long, peppery, citrusy aftertaste.
— S.H.
(11/15/2001)
Here’s a chewy wine that combines lush, exotic aromas and flavors with very dry fruit and a graceful elegance. The aroma suggests wild thyme and honey, grapefruit juice and smoky spices. It drinks rather like a Sauvignon Blanc, with tight, lemony flavors and crispness.
— S.H.
(11/15/2001)
Preston brings control to this explosive varietal, reining in the berry and fruit flavors to craft a wine that’s more like a Cabernet of Merlot. It’s still big in flavors, with oodles of blackberry jam and pepper, and very dry.
— S.H.
(9/1/2003)
Once you get past the tannins, you’ll find a rich vein of young, jammy black cherry nectar. This dry wine is polished, supple and forward in fruit. Be sure to match it that have foods with a sweet edge, like a smoky baked ham with cherry sauce.
— S.H.
(12/15/2003)
Fruit salad in a glass, with big flavors of peaches, limes, apples, and grapefruit. Drier than most of today’s Viogniers, with very crisp acids that wash over the palate and stimulate it for food.
— S.H.
(6/1/2003)
Check out the pretty onionskin color of this subtle rosé, a blend of Mourvèdre, Cinsault and Grenache. Starts with delicate but rich aromas of raspberry and smoke, and tastes very dry. There’s an austerity to the flavors but also a good degree of complexity in the interplay of dusty tannins, acids and alcohol.
— S.H.
(11/15/2001)