A very delicious wine, rich in fruits and spices, and easy to drink for its softness. Shows cherry, mocha, licorice, black pepper and sweet, smoky oak flavors, wrapped into smooth tannins. Ready now.
— S.H.
(12/1/2010)
Hard to beat the delicious flavors in this mountain Merlot. It explodes in the mouth with blackberry jam, cherry liqueur, melted milk chocolate, licorice and sweet oak flavors. Pretty good in the modern style, with a minor quibble that there’s some sharpness throughout.
— S.H.
(12/1/2010)
Good for this winery for having the guts to make and sell a Pinot Noir from Calaveras County. And it’s pretty good. Dry and silky, it shows oak-influenced flavors of cherries and raspberries, with a kiss of oak. Feels properly elegant in the mouth.
— S.H.
(8/1/2010)
A stewy, thick, dark Syrah with tannins akin to a plush leather chair, very savory, big in style though a tad one-dimensional. The majority of Syrah is blended with 9% Grenache and 2% Mourvèdre.
— V.B.
(8/1/2011)
A soft, dry and simple but pleasing wine. With the pale color and silky texture of a Pinot Noir, it shows flavors of cherries and Canadian bacon, with a scour of tannins.
— S.H.
(8/1/2010)
Chunky and tannic in the mouth, with a sandpapery texture housing ripe flavors of blackberries, currants and raisins. The finish is totally dry, which is a good thing, but it’s also a little hot in alcohol.
— S.H.
(8/1/2010)
Awkward in the mouth, with hard-edged tannins and cutting acidity that interferes with the berry, cherry, currant and spice flavors. This old-fashioned wine could mellow over the years, without gaining complexity.
— S.H.
(12/15/2010)
Tightly wound and a little muted, without much fruit on the nose or palate until the finish, which ends sweet. The Cab spent 26 months in barrel and is blended with 1% Petit Verdot.
— V.B.
(8/1/2011)