Rio Seco is a California winery located in the Paso Robles AVA. The family-owned winery practices a philosophy of natural fermentation, no additives in the wines and producing the best fruit possible to showcase the unique expression of the AVA. The estate boasts a “Club Rio Guesthouse”, where members can stay among the vineyards while touring wine country, and participated in numerous events throughout the year including themed tastings, festivals and harvest celebrations. Rio Seco produces a broad lineup of wines, many of which feature a baseball-friendly theme.
Plummy, blackberry flavors taste very dry, with sturdy but accessible tannins and enough acidity to make your tongue tingle. There’s a roughness to the wine, an earthiness, that puts it firmly in the country-style category. It’s good, but a bit pricey.
— S.H.
(12/1/2002)
Pretty decent for a Mendoza Pinot, but still challenging on the nose and in the mouth. Leafy, rhubarb notes blend with berry fruit aromas, while the snappy palate has some raspberry sharpness but isn’t piercing or painful.
— M.S.
(12/31/2009)
Rough, country style, with an aggressive edge that time won’t soften. The grapes are fine. They got nice and ripe, and put out berry flavors that are deep and delicious. But somehow, that rustic quality hangs in there.
— S.H.
(12/1/2002)
Red-fruit aromas carry a distinct citric edge, while the palate is made up of sweet cassis and cherry flavors along with an incongruent orange essence. The feel is a bit hard and pedestrian, while the finish is quick and ordinary at best.
— M.S.
(8/1/2009)
Overdone aromas of candle wax, incense and air freshener show the musky side of the grape, while the palate is heavy with nectarine and citrus flavors. Finishes a little pithy and mealy, with a final wave of muskiness.
— M.S.
(2/1/2010)
Waxy apple and peach aromas are quiet but clean, while the palate is weighty, soft, short on lifespan, and tastes of apple and underripe nectarine. Finishes with a wash of heavy citrus but not much character.
— M.S.
(12/1/2009)
Normally we like an alternative to the heavy, weighty style of Argentine Malbec. But this is so light, dilute and tea-like that it doesn’t really cut the mustard. Tastes like watered-down raspberry syrup and finishes herbal and light.
— M.S.
(12/1/2009)