A feast of mallowy caramel for the senses: ginger and spice aromas on the nose morph, with aeration, into what smells like butter-pecan ice cream. The same candied, buttery-vanilla quality appears on the palate as well, where it steals the spotlight from red fruit. Others may like it better.
— D.T.
(12/31/2003)
Plum and oak flavors and aromas, from top to bottom. Good red wine, built for the masses. Three-quarters Shiraz, with Cab making up the remainder.
— D.T.
(12/31/2004)