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.
Flirts with Portiness, but stops just short to provide a rich, exotic Zinfandel experience. The blackberry, currant, wild mountain berry, cola, tangerine zest and pepper flavors have an edge of raisins. Creative cooks will use the above descriptors as a recipe for a salsa to top a perfectly grilled burger or steak.
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.
This 100% Sangiovese from this Sierra Foothills Sangiovese specialist has a giant mouthfeel, full of plummy and earthy dark cherry and caramel molasses. As big as the wine is, the tannins are softened and the wine has a long finish. An excellent wine to pair with Italian sausage, risotto or so many other Italian-inspired meals.
Sleek and smooth, this one’s couched in firm, ripe tannins that frame a core of plush blackberry, cassis, plum and toasty oak flavors. The wine is elegant and long on the finish, well balanced and refined.