The product of a warm vintage in a cool-climate region, this is a very good Zin. It achieves interest and complexity. Structured like a good Cab Sauvignon, it has impressively deep blue and black wild berry and stone fruit, coffee, dried herb and spice flavors, wrapped into firm, dusty tannins.
— S.H.
(7/1/2007)
Very dry and dramatically tannic now, this is a young Syrah in need of time. It opens with the most classic spray of white pepper and bacon fat, and has impressively deep blackberry, coffee, leather, tar, dark bitter chocolate and spice flavors. Drink 2012–2015.
— S.H.
(7/1/2007)
Very strong and concentrated, with intense Key lime pie flavors, brightened with a squeeze of lemony acidity. Oak adds complex notes of buttered toast and vanilla. This powerful young Chardonnay will hold in the bottle for up to six years.
— S.H.
(6/1/2013)
Tastes firmly acidic and young. There’s tightness and minerality to the citrus, pineapple sorbet and oaky flavors that finish dry. Don’t serve too cold.
— S.H.
(7/1/2007)
There’s a firm, clean minerality to this Chardonnay, like a lick of cold granite, that shines through the citrus and tropical fruit flavors. A touch of oak brings buttered toast. It’s an elegant, food-friendly wine at a price that won’t break the bank.
— S.H.
(6/1/2013)
A big, bold, tannic Zinfandel, the kind that needs richly sauced barbecued and roasted meats to tame it into submission. It’s peppery, with brooding black currant, licorice and teriyaki beef flavors.
— S.H.
(6/1/2013)
Long on fruity extract, rich in oak, this complex wine is packed with mango, papaya, apricot, peach, tapioca, vanilla and smoky aromas and flavors. The creamy texture is smooth.
— S.H.
(2/1/2005)
Firmly tannic and very dry, this young Cab needs time or decanting to soften it. But it’s a fine wine, with a complex array of blackberry, sweet cured tobacco, tangerine and smoky oak flavors, and should develop well through the next six years.
— S.H.
(7/1/2007)