Scents of vanilla, peach, and coconut milk lead into well-defined fruit flavors that run from stone fruits to light tropical. There’s plenty of acidity, good grip to the palate, and the wine shows heft through the middle. The finish fades gracefully with pleasing minerality.
Almost all Petite Sirah, with just 4% Syrah in the blend, this is purple and black in both color and fruit flavor. It packs in ample barrel flavors of licorice and coffee due to the aging regimen of 75% new French oak and 25% neutral. The tannins are hard, chewy, but plenty ripe. This is a bruiser.
A blend of 48% Cabernet Sauvignon, 38% Merlot, 7% Malbec, 4% Syrah and 3% Cabernet Franc, this is markedly better than the 2003. Firm cherry, plum and fig fruits are underscored with a streak of gun metal and earth. It fades a bit in the back, but finishes clean.
A blend of approximately 50% Cabernet Sauvignon, with Merlot, Malbec, Syrah and Petit Verdot making up the remainder, this barbecue-ready wine is scented with dried herb and forest floor components. Brambly berry fruit and tart acids work to balance out the earthy tannins.
Barrel fermented in neutral oak, this Roussanne/Viognier/Marsanne blend is full and pungent with apricot, peach and cooked pear flavors. The fruit is nicely set off against cinnamon spice; it’s a bit like drinking a baked apple tart, without the sugar. There is some kick to the finish.
An aromatic estate grown Grenache with notes of sasparilla, raspberry jam, and white pepper. It’s luscious and rich with succulent red fruit flavors and soft tannins, showing some heat on the finish.