This is a wine that wants a little time in the cellar. It has very rich, ripe, concentrated blackberry and cherry flavors, accented with bacon, smoky oak and black pepper. But it’s tannic and the fruit is jammy. The parts simply haven’t knit together. Give it 2–3 years.
Light in color and texture, with faint mushroom and earth tones and wispy swirls of cherry, this Pinot is silky with perceptible acidity and a finish of spicy mint. It’s structured enough in body to pair beautifully with a range of food.
Zin does not get much riper or bolder than this late- harvest-style version. Bursting with fruit, it’s not for the faint-hearted (17% alcohol). Winemaker Van Williamson says it’s dry, but it sure tastes as if it has a healthy dose of residual sugar.
Dark color. Has fairly ripe currant and blackberry flavors, and tastes juicy, plump and stylish. Contains 24% Merlot, which adds softness, voluptuousness and a hint of chocolate and violets. Classy wine.
Almost fleshy textured, the wine is broad on the palate yet offers good acidity for balance. Grapefruit, lemon, melon, pineapple, apple and herb flavors are blended nicely here in a fine-tuned, elegant style. Fruit driven, but not overly sweet.
From a winery that shows a deft hand at everything it tackles, a concentrated, young Merlot. Distinctive for its rich acids as well as the deep core of blackberry and coffee flavors and firm tannins.
Straddles the border between dry and off-dry, with 1.9% residual sugar, but the extraordinarily high acidity balances the honeyed lime, spicy apple pie and wildflower flavors and makes the finish functionally dry. Great as an apéritif sipper, and a honey-glazed ham will be a perfect partner.
This has an extraordinarily-high level of residual sugar, giving it a very sweet, honeyed taste. The flavors are of pure golden apricots, with accents of tangerines, buttered toast and vanilla cream. While it’s not overly complex, it offers plenty of rich pleasure.