This is the first Riesling from Whitman, and it’s a beauty. Lovely, inviting aromas mix roses and rocks, leading into fresh, layered, complex fruit flavors of pear, apple, white peach and orange. It’s got plenty of acid so the residual sugar is almost undetectable, but the alcohol stays at a Germanic 12.5%. This is so good it makes you wish that winemaker Steve…
— P.G.
(12/1/2009)
Much improved, with different vineyard sources than in 2004, this strong, varietal Cabernet mixes cassis, black cherry, light herb and hints of moist earth. Aging for 18 months in new French oak brings in coffee and chocolate, balanced and subtly displayed. Nice details of leaf and leather run richly into the tannins.
— P.G.
(12/1/2009)
A dark and richly spicy wine, with penetrating varietal scents of pepper and berry. The wine is tart and youthful, and along with the tangy flavors of berry and spice there is a layer of graphite and a hint of cured meat reaching into the finish. It’s sappy, racy and bright, but also layered and showing ageworthy potential. Tannins just hint at green tea.
— P.G.
(8/1/2008)
This Bordeaux blend (with some Syrah in the mix also) opens with dark, toasty, smoky scents underscoring sleek berry fruit. It’s done in a somewhat lean style, but nicely balanced. Details of olive, tobacco, cedar and coffee run through the finish. The best Narcissa released so far.
— P.G.
(12/1/2009)
From Pepper Bridge, Seven Hills and other top vineyards, this shows the strawberry preserves and forward, spicy fruit that characterizes Walla Walla. Nicely balanced, it uses new oak well, adding notes of cocoa, licorice and hints of tobacco.
— P.G.
(5/1/2004)
Tight and slightly rubbery when first opened, but soon the spicy notes of chocolate, coffee and cinnamon come through over tasty cherry fruit. Styled more like a Merlot than a Syrah, it’s a smooth, nicely balanced and really tasty effort.
— P.G.
(12/15/2004)
Scents of beeswax and lemon tea open into a pretty, lemon-drop flavor set. Winemaker Steve Lessard has softened the sometimes bitter phenolics of the grape, so the fruit flavors, though not quite tropical, are ripe and smooth as they open up. Hints of pineapple, lemon and grapefruit mingle to create a user-friendly, approachable wine.
— P.G.
(12/1/2007)
This has been 10% barrel fermented and aged for about two months. There’s a hint of barrel toast but it’s very light; the varietal character is nicely displayed. Crisp acidity and a strong citrus mix of orange blossom and lemon rind flavors define the midpalate, leading into pineapple and grapefruit as it winds through the finish. Nice bottle!
— P.G.
(8/1/2008)