From a winery that takes Sangiovese seriously comes this dry, tannic, bitter, Chianti-like interpretation. It has California-ripe cherry flavors, but the acidity is high and cutting enough to easily handle olive oil, butter or beef.
— S.H.
(12/31/2005)
This winery often turns up real jewels. Fans of dry Sauvignon Blancs need to stock up on this one by the case. It has New Zealand-like gooseberries and citrus flavors and a long, rich, spicy finish.
— S.H.
(12/31/2005)
Shows an unusually controlled approach to Barbera, with a balanced texture more like a fine Merlot. The blackberry, coffee, leather, grilled meat and slight oak flavors finish rich and complex, and totally dry. Best now and through 2010.
— S.H.
(6/1/2006)
One of the best Sierra Foothills Cabs I’ve tasted, this wine is soft and lush in fruit, with rich, intricate tannins framing well-ripened cassis and blackberry pie flavors. The wine is dry and balanced, with just a hint of rusticity.
— S.H.
(6/1/2006)
If you’re tired of all those flabby, lemonade-sweet Sauvignon Blancs, you’ll welcome this one. It’s refreshingly dry and crisp, a wine that really cleanses your palate. With 25% Sémillon, it shows very pure citrus and fig flavors, with a rich creaminess from partial barrel fermentation and aging on the lees.
— S.H.
(6/1/2008)
This winery’s style always has been to produce food-friendly wines, and this one certainly is. Sommeliers might want to check it out as an interesting alternative to Zinfandel. It’s dry and high in acidity but very fruity, with a range of blackberry, currant, raisin, licorice and pepper flavors.
— S.H.
(7/1/2010)
Pretty soft and delicate for a Petite Sirah, with the silkiness almost of Pinot Noir, except for the dark black color and firm, dry tannins. The blackberry, currant and leather have a touch of smoky cedar. Drink this pleasant wine with Mexican food, spare ribs, lasagna.
— S.H.
(11/1/2010)
This wine resembles Zinfandel, although it’s drier and smoother in the mouth, with a silky texture. Nonetheless, it has robust flavors of wild, dried dark fruits and berries, sprinkled with cocoa and black pepper. It’s a nice wine to drink now with everything from roast ham to grilled chicken.
— S.H.
(11/1/2010)