A flamboyant Cabernet. Flavors of blackberry jam, currants, mocha and sweet, smoky oak flood the mouth. Fortunately, they’re controlled by firm tannins. The sweetness is partly from the glycerine of high alcohol. Drink over the next few years with a great steak.
— S.H.
(6/1/2013)
Here’s a soft, high alcohol, slightly hot Zin, lacking in acidity. What it lacks in structure, it more than makes up for in sheer, exuberant taste. Floods the mouth with raspberries, cherries, dried fruits, dates, bacon, prosciutto, vanilla, smoky sandalwood and all sorts of other umami flavors.
— S.H.
(12/1/2010)
The grapes come from the western part of the appellation, which may account for the zesty acidity and firm tannins that give the wine so much structure. At the same time, the flavors are direct and sweet, suggesting raspberry jam smeared onto buttered toast.
— S.H.
(6/1/2013)
A delicious Petite Sirah, packed with richness. If you can get past the fact that it’s too soft and rather light-bodied for this variety, you’ll enjoy the raspberry and cherry jam, cola, red plum, bacon and pepper spice flavors that are almost like Pinot Noir.
— S.H.
(12/1/2010)
With hard tannins and a jagged mouthfeel, this Merlot tastes fairly simple in cherry and cola flavors, accented with sweet oak. Drink now.
— S.H.
(12/1/2010)