An impressive product from Colorado winery Canyon Wind. Deep and dark aromas of plums, grilled meat and chocolate are followed by an elegant blend of dark cherry, clove and coffee flavors. Balanced nicely, this wine has some heft but is smooth and easy to drink.
— S.K.
(2/1/2007)
Rich and jammy with concentrated, cooked blackberry flavors, this medium-bodied Colorado Merlot melds nicely with aromas of toasty, nutty oak. There’s a raw, green pepper note that peeks through, but overall, it’s a pleasant, accessible wine with a delicious roasted coffee finish.
— A.I.
(12/15/2010)
Aromatic with notes of petrol, smoke and apple on the nose, this sprightly semisweet Riesling teases the tongue with the slightest tickle of effervescence. The palate balances sweet pink grapefruit with honey, carrying through to an elegant finish.
— A.I.
(2/1/2011)
Tones of black cherry and cassis are pure and pristine on this fresh, herb-infused Cabernet. Vibrant acidity and soft, furry tannins on the midpalate give way to a finish that’s flecked with spice and menthol.
— A.I.
(10/1/2011)
While ripe with black fruit and hints of caramel, forest bramble and black pepper, this Bordeaux-style blend (with a hefty dose of Petit Verdot) boasts an elegant structure and clean acidity with just a hint of green on the finish.
— A.I.
(10/1/2011)
An appealing smoked sausage and clove spice nose on this wine leads to a flavorful, though slightly dry, array of berries, plum and smoke on the palate. Impressive structure and complexity but the wine should probably age 2–5 years for maximum enjoyment and to take off that tannic edge
— S.K.
(5/1/2007)
This is a big, bold Cab, ripe with pulpy black fruit flavors marked with a rustic spray of dried herbs and bramble. The fruit verges a bit on the overripe, but it would be an excellent companion to steak or lamb.
— A.I.
(10/1/2011)
Cherry cola, vanilla and chocolate perfume this spicy, plush blend of Syrah and Cabernet Sauvignon. There’s a tinge of green on the pulpy, dark-cherry palate, but the finish ends with a twist of tar, granite and spice notes.
— A.I.
(2/1/2011)