With just a tiny touch of oak, this wine’s fruit and acidity star. It has flavors of Meyer lemon, lime, green apple, vanilla, honey and white pepper, brightened by zesty acidity. A nice cocktail wine to drink now.
Capture's Pinot's delicate side, with smoky rasberry and vanilla notes and traces of tomato, rhubarb and tea. The tannins are delicate with soft acidity. A certain earthiness in the aroma and finish suggests mid-term cellaring.
A delicious Cabernet with lovely opening aromas of blueberry and earth. On the mouth the fruit is black currant and blackberry, with a layering of rich herbs. A little soft; it could use more depth and richness.
Alexander and Russian River Valley fruit contributed to this dry wine, which is distinctively Zinfandel in its wild briary aromas and flavors. There’s a peppery note, and it’s bone-dry. It’s the perfect wine for the barbecue or the tailgate party. —S.H.
Tasted in June, this Sauvignon Blanc had some unresolved fizziness. It’s basically dry and zesty in acidity, with refreshing lemongrass, pineapple, spearmint gum, green melon and vanilla flavors. A tiny bit of oak adds welcome richness.
This lavishly oaked, opaque Zinfandel sports a dense nose of blackberry with pronounced toasty and menthol shadings. The mouthfeel is full and smooth, there’s dark fruit and plenty of espresso, bitter chocolate and tar on the palate and finish, with tannins to lose on the back end. The wine may open up and the fruit ascend more in a year; lovers of heavy toast can…