A little drier and crisper than Bray’s 2007 rosé, this one gets a higher score. It’s a light-bodied, silky, spicy wine, marked by crisp acidity and sumptuous raspberry, herb and vanilla flavors.
— S.H.
(10/1/2009)
This Portuguese variety, most often spelled “Verdejo,” isn’t widely planted in California. But here, from Bray’s estate vineyard, it has produced a lovely wine. Crisp and fine, with flavors of honeysuckle, lemongrass, peaches and candied ginger, it’s the perfect accompaniment to Vietnamese or Burmese food.
— S.H.
(7/1/2008)
With a slight sweetness to the raspberry, cherry, pink grapefruit, clove and pepper flavors, this blush is balanced by crisp, citrusy acidity. If you like to drink wine with sushi or Chinese food, this is a good bet.
— S.H.
(7/1/2008)
Comprised of traditional Port varieties, this is a very dry, high-acid wine of a certain charm. With its silky texture and cherry and rose petal flavors, you might mistake it for a countrified Grenache. It finishes in a swirl of cloves, cinnamon and other dusty spices.
— S.H.
(9/1/2008)
Very dry, with tough, astringent tannins, this wine may develop with some years in the cellar. It has a good heart of cassis. If you drink it now, give it serious decanting.
— S.H.
(7/1/2008)
A Barbera offering dark plum and handfuls of meaty brawn, it has rounded tannins and plenty of intensity. Pair this with spicy sausage and risotto to help it mellow.
— V.B.
(3/1/2013)
This opens with a smack of bright red fruit, dark plum and leathery pouch overtones, with a slight hint of licorice on the finish. Pair with big, bold foods.
— V.B.
(2/1/2013)