This extremely sweet wine has flavors of cherries, blackberries, raspberries, dark chocolate, coconut macaroon and vanilla custard, with rich tannins and a crisp spine of tangerine acidity. It’s totally, decadently delicious.
— S.H.
(10/1/2007)
Sugar saves the day in this dessert wine. It’s very sweet and fruity, like a blackberry tart with the smoky crust, sauced up with sweetened espresso, shaved chocolate, candied orange zest and roasted coconut flakes.
— S.H.
(10/1/2008)
This is a Cab-based Bordeaux blend, and it shows Paso’s ability to produce a ripe, gentle red wine that’s immediately appealing. There’s a nice earthiness to the cassis flavors, and a rich, tannic structure that makes you dream of a perfectly broiled steak or chop, brushed with brown butter sauce with a touch of garlic.
— S.H.
(4/1/2008)
Very dry, full-bodied and tartly tannic, this Syrah had dried cherry fruit and Provençal herb flavors with a light touch of oak. Shows some real elegance and complexity at a price that’s not bad.
— S.H.
(11/1/2008)
Very dry and crisp, showing plenty of gooseberry flavors that verge on feline spray but stop just short. Enriched with lemons and limes, honey and vanilla. This is a good price for a delightful Sauvignon Blanc.
— S.H.
(10/1/2009)
Ultra-ripe to the point of overripe, this very dry wine is rustically tannic, with flavors of blackberries, raisins and pepper. Probably at its best now.
— S.H.
(10/1/2009)
Crisp acidity is what makes this dry wine work. It gives a clean scour to the exotic flavors, which are very ripe, suggesting limes, guavas, lemon pepper and root beer.
— S.H.
(11/1/2008)
Pretty good price for a dry Chardonnay that doesn’t overwhelm with fruit, but is subtle and elegant and balanced with crisp acidity. Shows notes of peaches, tropical fruits, smoky oak and Asian spices.
— S.H.
(11/1/2008)