Hats off to Texas's biggest winery for this eminently affordable yet bold and seductive blend of Cabernet Sauvignon, Cabernet Franc and Merlot. Velvety waves of charming fruit show that you must take the Lone Star State seriously.
— W.E.
(11/15/1999)
What a great color on this ripe, full-flavored wine. It opens with heaps of blackberry and green olive aromas and moderate smoky oak. In the mouth, it has good berry extract, and is most notable for its dry, elegant harmony. Finishes syrupy.
— S.H.
(5/1/2001)
Yummy. Exotically rich, ripe fruit marks this expressive, polished wine. Apple, peach, pear, vanilla, and toast highlight the aroma, and it drinks extravagantly rich without being over the top. The finish is complex and harmonious.
— S.H.
(5/1/2001)
Basically a Bordeaux blend with a little Sangiovese added, this wine offers up aromas of oak and vanilla, blackberry and cassis, spiced plums, and a chocolate malt note. Drinks rich and dense, with tremendous extract of blackberry liqueur. It’s an ager, with sizable tannins. From Llano Estacado.
— S.H.
(5/1/2001)
A fine effort, brimming with bright, clean lemony fruit, as well as spiced apple, pear, and vanilla. It’s light on the oak, and drinks very clean and supple, with impressive depth. Low alcohol (12.1%) keeps it light and enjoyable.
— S.H.
(5/1/2001)
This is an enticing, spicy wine with espresso and boysenberry opening notes followed by dense vanilla and raspberry on the palate. Juicy finish. Overall, a nice package.
— W.E.
(12/15/2009)
This dry, earthy wine succeeds with soft but intricate tannins and bracing acidity, together with a rich, hearty mouthfeel. The fruit could be a little more polished. Nonetheless this wine is complex, and a good companion to a wide range of foods.
— S.H.
(5/1/2001)
Serious and solid, this Cab Franc delivers the goods with a complex nose of vanilla, coconut and orange clove pomanders layered over coffee and bittersweet chocolate. There’s nice fruit in the mouth, with plum and blackberry shot through with notes of cinnamon. Medium, oaky finish. Serve with roast beef. Best 2011–2012.
— W.E.
(5/1/2010)