Winemaker José Neiva delights in unusual blends such as this particular combination which should be tried more often. It is a big rich wine, packed with ripe flavors, plums, dark chocolate, rich sweet berries and firm tannins.
— R.V.
(12/15/2010)
A big textured, smooth wine, sweet fruits with firm tannins finished with dark perfumes. It is a blockbuster, thankfully without high alcohol, balanced in its richness. A barbecue wine, ready to drink now.
— R.V.
(12/15/2010)
A fresh-faced wine, its bright acidity given some weight by a creamy texture. As a contrast, apple skin flavors give an edginess, an attractive tang, emphasized by the final citric acidity.
— R.V.
(4/1/2011)
An equal blend of wine fermented in stainless steel and fermented in wood (hence Consensus), this is finely balanced. Its apple and apricot fruits have great acidity, while also rich, fruity and structured. The finish is lingering, fresh.
— R.V.
(8/1/2011)
Spicy wine, layering wood and rich black fruits, this is densely structured while still fruity. It is finely balanced, the acidity keeping a refreshing character. Although the wine is called Shiraz, as in Australia, in fact it has more to do with a Rhône Syrah.
— R.V.
(11/1/2011)
Full-bodied, with spice, pepper and a stalky edge. Blackberries dominate, followed by a firm, dry texture. It needs a year in bottle.
— R.V.
(11/1/2011)
A solid, chunky wine whose tannins are still dominant. It has ripe black fruit flavors and a hint ofspice from wood aging. This is a wine that will develop well over the next 3–5 years.
— R.V.
(6/1/2012)
Rich red fruits, wood flavors and smooth tannins combine in this ripe wine. It has flavors of spice, blackberry juice, plum and mulberry. There is a dry edge of firmness to hold it all together.
— R.V.
(8/1/2012)