A blend of 87% Cabernet Sauvignon, 7% Petit Verdot and 6% Syrah that’s perfectly serviceable and incredibly herbaceous with green pepper and olive tapenade against soft oak.
— V.B.
(2/1/2012)
Golden honey in color, the Ramspeck Sassolini is lush with lemon flavor and high acidity that lingers on the palate, crisp and tart. Sourced from Lake County fruit, a fine place for crisp whites, this wine is balanced in alcohol and richness too.
— V.B.
(3/1/2012)
A full, fruity Zinfandel, with dusty tannins and structure. Its lingering finish is laced with notes of chocolate and vanilla. With 7% Petite Sirah mixed in, this would pair nicely with barbecue and other meaty dishes.
— V.B.
(8/1/2012)
Jammed with ripe plum, cherry and blackberry flavors, this is a big-boned yet soft, nicely spiced wine made from Zinfandel, Tempranillo, Barbera, Merlot, Cabernet Sauvignon and Grenache.
— V.B.
(8/1/2012)
Fresh, full bodied and juicy, this has flavors of dusty, dark plum and chocolate. It was aged in both French and American oak, which has added a background note of tobacco and vanilla on the palate, particularly on the finish.
— V.B.
(9/1/2012)
A delightfully fresh, fruity Cabernet with notes of cassis and cranberry, this is on the red fruit side of the Cabernet aroma and flavor spectrum. The wine’s clutch of tannins are balanced out on the vanilla-flavored finish, and the wine’s small amounts of Syrah, Petite Sirah and Malbec add layers of vibrancy.
— V.B.
(10/1/2012)
This smells of lemon cream and pear, with dark, ripe and creamy layers of vanilla and fig, and a nuttiness, too. Stainless-steel fermented, it’s a lovely example of how this variety thrives in Lake County.
— V.B.
(10/1/2012)