Here’s a racy, chiseled Chardonnay, with a pleasant veneer of smoky, buttered toast from new oak that enriches the lime and peach fruit. Elegant rather than powerful, it’s a food-friendly wine. Try with lobster risotto.
— S.H.
(10/1/2012)
A very fruity Zinfandel, rewarding in blackberry, blueberry tart and currant flavors, accented with dark chocolate, anise and pepper. Too soft, and would benefit from greater crispness, but it’s a nice Zin now.
— S.H.
(10/1/2010)
This is a soft, easy-drinking Zinfandel to enjoy now with everything from meatballs and spaghetti to barbecue. It’s dry and silky, with pleasant raspberry, cherry and spice flavors.
— S.H.
(10/1/2012)
Shows lots of Dry Creek Zinfandel character in the spiciness and wild, briary, brambly berries. Nice and dry, if a bit direct and overripe.
— S.H.
(7/1/2011)
Smells a little vegetal, tastes soft, sweet and hot in alcohol. Once past all that, this blend of Zinfandel and Syrah is incredibly rich in raspberries, cherries and blackberries.
— S.H.
(12/15/2011)