While this Pinot is huge in fruit and has a big, heavyweight mouthfeel, somehow it never loses its sense of delicacy and charm. The flavors are the essence of cherries: ripe, sweet and intense. This richness is balanced by the earthiness of a wild mushroom risotto. With brilliant acidity, it’s a wonderfully rewarding wine, easily on par with the 2009, perhaps a…
— S.H.
(10/1/2012)
A dazzlingly good Pinot that shows fresh, delicious flavors right out of the bottle. Floods the mouth with raspberries, cherries and spicy red licorice, beautifully married with sweet, buttery oak. Irresistably good, and made to drink now with a char-broiled steak.
— S.H.
(2/1/2011)
A good, brisk Chardonnay that provides nice drinking now and has extra layers of elegance and complexity. The wine shows the fresh acidity of its cool-climate origin, and very ripe pineapple and peach flavors that come from a long, clean vintage. Don’t drink it too cold, as it gets better near room temperature.
— S.H.
(2/1/2011)
One of the spiciest wines of the year, this Syrah is clearly from a cool climate, to judge by its explosive white and black pepper aromas and flavors. It’s very dry and full bodied, with powerful blackberry, pepper steak and smoky wood flavors. Give it a good decant before drinking with Santa Maria-style barbecued tri-tip.
— S.H.
(2/1/2011)
This is beautifully rich, exploding in flavors of dark chocolate, blackberry purée, pepper, anise and smoky sandalwood. Yet it’s balanced and refined, and it never loses its sense of style. It is, however, a little warm in alcohol, but if that doesn’t bother you, you’ll love it.
— S.H.
(12/1/2012)
This taut, dry Grenache shows better structure than most California Grenaches, with its firm texture and bite of acidity. It shows the variety’s cherry flavors. Tasty now, it’s a good substitute for any medium-bodied wine, such as Zinfandel or Merlot.
— S.H.
(2/1/2011)
Strong and oaky but not particularly subtle or complex. It’s impressive for its sheer power, offering blasts of buttered toast, butterscotch, pineapple and orange jam and vanilla, wrapped up in a creamy texture.
— S.H.
(12/1/2012)
Rich raspberry, cherry and mocha flavors characterize this Grenache, but the mouthfeel is off-balance, with its acids and green tannins sticking out. This exposes the difficulties of making great Grenache in California, even in the Santa Ynez Valley.
— S.H.
(12/1/2012)