The label shows a pretty graphic of a young woman in flapper attire—the actual Stella Fino. Clean, fresh and true to varietey, with appealing melon and apple flavors, this displays confident winemaking with an elegant touch.
— P.G.
(7/1/2008)
Barbera is clearly experimental in Washington, but promising. Tart flavors of hard cherry fruit candy take front and center, tannins are tight but polished, and the wine, though young, has some clear varietal character. Lightly spiced through a tangy finish.
— P.G.
(11/1/2008)
This 100% Sangiovese has interesting aromatics, with a pine ester high note over the light strawberry-scented fruit. There is an earthy underpinning; overall a pleasant quaffer with a bit more heft than the winery’s other reds.
— P.G.
(9/1/2010)
It seems as if this pure Sangiovese was left to hang as long as possible, and it’s got extra color and power. The fruit flavors are edging into a pruney character, with some noticeable heat in the finish.
— P.G.
(12/1/2009)
This is 100% Sangiovese, with a spicy, peppery herbaceous quality. The fruit is very light, suggesting watermelon and wild strawberries. Simple and pleasant.
— P.G.
(10/1/2010)
Included in the blend are both Barbera and Sangiovese, tasting like fruit from very young vines, with light and simple red fruit flavors, lots of acidity and a quick fade.
— P.G.
(9/1/2010)
This 50/50 Barbera/Sangiovese blend is described by the winemaker as “lean and rustic.” Despite that unpromising description, it’s a pleasant quaffing wine, with pie cherry fruit moving quickly into butterscotch, around slightly bitter tannins.
— P.G.
(12/1/2009)