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Capay Valley 1999 Syrah (California)
- $21
This medium-weight blend of blackberry, leather and dried spices comes from a California region that doesn’t even have an AVA of its own yet. Exotic spice notes hint at Indian or Persian cuisine, with cocoa playing a role, too. Chewy texture, and has some tannins to lose. Try in 2003.
— W.E.
(11/1/2001)
Capay Valley 2003 Viognier (California)
- $15
From a very warm appellation, a wine soft in acidity but high in sweet, ripe fruity flavor. Swarms of lemon and lime, melon, fig and even pineapple cover the palate. If easy fruit is your thing, this one’s got plenty of it.
— S.H.
(12/16/2004)
Capay Valley 2000 Syrah (California)
- $16
On the simple, watery side, with thinned-down cherry flavors and a scour of tough tannins. Way too expensive for what you get.
— S.H.
(12/1/2004)
Capay Valley 2004 Viognier (Capay Valley)
- Online Exclusive
- $15
Upfront wildflower, apricot, peach, sweet citrus and spice flavors star in this rather simple, tart wine. Good for everyday occasions.
— S.H.
(10/1/2005)
Capay Valley 2002 Tempranillo (California)
- $15
Tastes raw, sharp and herbal, a thin, tough wine that seems to have mostly tannins going for it.
— S.H.
(12/15/2004)
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2009 Chronicle Cerise Vineyard
One sip is all it takes to know this is a terrific Pinot Noir. It’s dry…
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