A concoction of 66% Zinfandel, 33% Syrah and 1% Viognier that’s thick in tannins, meat and dusty earth, or is it earthy dust? The black licorice is mighty memorable.
— V.B.
(5/1/2012)
This blend of 50% Cabernet Sauvignon, 30% Syrah and 20% Merlot has a fruity nose, the Syrah’s leathery-ness is quite strong, surrounded by raspberry sweetness and red cherry from the Cab and Merlot. Although it’s been in bottle some time, the finish is grippy and strongly tobacco-infused.
— V.B.
(5/1/2012)
This is a confounding wine in many ways, one that could have easily scored higher, or scored lower. It starts with an almost alarming taste of vanilla and cherry coke and a slight bite of alcohol, but over time, got much more interesting. Finally, it turned earthy with pleasant hits of olive and caramel competing for dominance.
— V.B.
(5/1/2012)
From husband-and-wife team in California redwood country, comes this interesting Syrah, sourced from dry-farmed estate vines. Smelling of cedar pine and red fruit, it’s very savory, full of pepper and leather, dark coffee and espresso. Lay it down another year or so to tame its wild soul.
— V.B.
(4/1/2012)
Cabot’s Cab is probably very much of its place, along the Klamath River in Humboldt County: quite savory, with flavors of leather, tobacco and cranberry around a middleweight texture and tight tannins.
— V.B.
(6/1/2012)