Dry and acidic, with dusty, sandpapery tannins, this is a distinctive wine. There’s interest in the ripe red cherry and pomegranate flavors and the length of the finish. This is one of the best California Tempranillos on the market.
This first release is made from grapes grown at 3,200 feet above the Santa Barbara Coast. It’s a powerful wine with splendid black-cherry fruit, edged by spice and plums. The finish is long and layered, with good fruit concentration. Drink it now or give it another three to five years of bottle age.
From the highest vineyard in the county, more than 3,000 feet in altitude, comes this tight, lemony wine with lots of structural integrity. High acidity accentuates the ripe citrus flavors. The finish is a little sweet and spicy.
Plenty of interesting elements including soy, Indian spices and cocoa accent the black-plum fruit of this solid offering. Juicy and lively on the tongue, it’s a balanced and nicely textured example of what the Central Coast can do. The spice and soy notes reprise on the long finish, which turns just a bit woody.
This is a very good Pet, dark, full-bodied and dry. There’s an edge of leather and coffee to the blackberry flavors, and the tannins are rich, thick and ageworthy. It has a Cabernet-like balance that makes it very drinkable.
Sort of like a photocopy of a good Napa Cabernet. Loses a bit of detail, but still has enough fruity-berry flavors to be a good wine. The rich texture and pleasing notes added by oak are especially nice.
Bright in acids and refreshing, this wine features straightforward flavors of ripe citrus fruits, figs, melons and a hint of papaya on the finish. Try with fish or pork with a fruity salsa.