An interesting interpretation of Sangiovese. It’s dry and quite high in acidity, with a tart mouthfeel framing intense flavors of cherries, tobacco, red licorice and tingly pepperspice. The texture is as light and delicate as a Pinot Noir. Drink now.
— S.H.
(9/1/2011)
Very ripe and fruity, in the Paso style, with tiers of sweet red and black cherry pie filling and spice flavors. The acidity, which must come from the Sangiovese, is quite high and a little invasive, but it’s a charming wine.
— S.H.
(9/1/2011)
Like most California Tempranillos, this one’s dry, acidic and rich in red cherry fruit, cola and beef jerky flavors. It’s a pleasant wine, with a silky, light mouthfeel. Try as an interesting alternative to Pinot Noir.
— S.H.
(9/1/2011)
Made from Sangiovese and Barbera, this blush wine is forward and jammy in raspberries, strawberries, sweetened herb tea and cinnamon spice. Crisp acidity fortunately provides clean balance. It’s a nice wine to drink this summer with ham, fruit, hots dogs, burgers.
— S.H.
(9/1/2011)
Frankly sweet, with overripe raisin, blackberry jam and chocolate flavors, wrapped into heavy tannins. High alcohol gives it a hot, prickly finish.
— S.H.
(9/1/2011)