Villicana
Showing 1 thru -6 of 6
Villicana 2010 Estate Grown Mourvèdre (Paso Robles)
- $35
Mourvèdre may be the hardest variety to get right in California, but Villicana has succeeded admirably. What you need to know is that the wine is very dry and medium-bodied, and that highish alcohol gives it some heat. But not too much, and the wine really is marked by its complex cherry, red currant, licorice, tobacco and spice flavors.
— S.H.
(6/1/2013)
Villicana 2010 Estate Grown Syrah (Paso Robles)
- $32
A first-class full-bodied Syrah. It shows true complexity in the spectrum of black currant, teriyaki beef, sandalwood and black pepper flavors. Give it a good decanting and drink now with upscale roasts, game birds and beef stews.
— S.H.
(6/1/2013)
Villicana 2010 Estate Grown Cabernet Sauvignon (Paso Robles)
- $30
This is one of the best Paso Cabernets of the vintage. It’s dry and smooth in tannins, with an elegant mouthfeel. It’s a little on the soft side, and the black currant fruit flavors have an earthy edge of herbs and spicy tobacco. There’s some heat from alcohol, but not too much. Should develop over the next 5–6 years.
— S.H.
(6/1/2013)
Villicana 2010 Estate Grown Merlot (Paso Robles)
- $35
This is a big, mouth-filling Merlot, full-bodied and dry. It’s stuffed with black cherry, red currant, licorice and spice flavors that change with every sip.
— S.H.
(6/1/2013)
Villicana 2001 Merlot (Paso Robles)
- $30
Fresh and dark hued, with well-balanced though modest black cherry, plum and toast flavors that are highlighted with bright acidity. Tannins are firm and the finish is moderate in length.
— J.M.
(4/1/2004)
Villicana 2000 Cabernet Sauvignon (Paso Robles)
- $25
Framed in smoky, toasty oak, the wine serves up moderate char, blackberry and plum flavors. Tannins are a bit rustic, and the finish is somewhat powdery.
— J.M.
(4/1/2004)
Showing 1 thru -6 of 6
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