Enticing, with velvety texture but firmness, nonetheless, on the palate. A sleek and subtle blend of apricot, peach, spice, herb and citrus flavors, all couched elegantly with finesse.
Made from the Viognier grape, this is a very sweet wine that oozes flavors of orange custard, honeysuckle, vanilla, caramel and white fudge. It’s tremendously spicy, with a firm acidity that creates a clean zestiness despite the sugar.
I like this blend of Syrah and Grenache despite its rustic nature. It’s tannic, dry and acidic, as far as you can get from today’s decadently soft red wines, but it’s hard to imagine anything better to set against grated cheese and olive oil. Bruschetta with an olive tapenade will be a sensation.
Contrasted with the winery’s very good regular Sangiovese, released at the same time, this is far deeper. It’s a medium-bodied, delicate wine, packed with delicious cherry and oaky-vanilla flavors wrapped in soft tannins. What’s notable is the balance, harmony and elegance. Try with veal scallopine.
An interesting Cab that’s taking the lead in this variety up in the Foothills. From 30-plus year old, low-yielding vines, and aged in considerable new French oak, it’s made along Bordeaux lines. Better structured than your typical Napa Cab, it has ripe varietal flavors. This is a wine of charm and elegance.
The new oak sticks out on this Syrah, with caramel, buttered toast and vanilla dominating the underlying blackberry and cherry fruit. However, the wine is young, and its intensity is obvious. Sometimes these reds don’t show well in youth but develop dramatically in the bottle. Give it until 2011, and try through 2013.
A very likeable Cabernet Sauvignon, easily up there with the best of Easton’s Cabs. The wine is dry and rich in fruit, with finely ground tannins housing ripe blackberry and black currant flavors. Should develop in the bottle over the next 2–4 years.