From a well-known Napa vineyard, massive amounts of oak and lees result in a creamy, soft, buttery wine. The underlying flavors range from pears through tropical fruits and vanilla. Rather soft in acids, this wine is all about flavor and texture.
Gloriously rich to the point of decadence, a flamboyant wine that oozes pear, melon, nectarine, tangerine, honey, vanilla and smoke flavors. All this is encased in a creamy, leesy texture leading to a long, spicy finish. The finish turns dry and a little peppery.
Coming from a cool vineyard, but a hot vintage, this polished Syrah has intensely ripe fruit, balancing acidity. The tannins are soft and melted, making the wine instantly drinkable. Blackberries, red plums, coffee, sweet leather and spice flavors mingle into a long, rich finish.
From the cooler, southeast part of the valley, but the wine still has that heavy softness that so many Napa Chards have, with the flavor of pears and oak. Tasty enough, but lacks the vital spark you get from cooler climates.
A bit of funk on the nose had some reviewers throwing the brettanomyces flag, but there’s also some pleasant blackberry and pepper notes and a smooth texture. Turns a bit tannic on the finish, so hold for a couple of years.
From the theoretically cooler southern part of the valley, but still a region too warm to preserve Pinot’s delicacy. Not a bad wine at all, with its pretty flavors of cherry pie, rich overlay of oak, and silky mouthfeel. But from a varietal point of view, rather hot and baked, with a stewed note throughout.