Old-fashioned in its own way, this Merlot tastes like it went straight from barrel to carafe. It’s dry and rugged, with good cherry-berry flavors and rich tannins.
— S.H.
(5/1/2006)
There’s some good, rich cherry and blackberry fruit here, and the wine is fully dry. It’s just a tad acidic now, and green-tea tannins reinforce the roughness. The wine needs food. Cheddar cheese would do wonders to soften and sweeten it.
— S.H.
(5/1/2006)
A little on the country side, this Cab has fine, savory blackberry, cherry, currant and spice flavors, mildly touched by oak. The rusticity comes via the tannins, which have a scouring quality.
— S.H.
(9/1/2008)
Made without oak, there’s nothing in this Chard except pure flavors of pineapples, pears, green apples and spices, brightened and heightened with crisp acidity.
— S.H.
(11/15/2008)