An absolutely delicious Cabernet, with ripe blackberry, black currant, milk chocolate and spicy oak flavors. Beyond the richness is a superb structure of gorgeously refined tannins and just enough acidity to give balance. So easy to drink, so elegant, you could drain the bottle tonight. But it will age effortlessly through 2018.
— S.H.
(6/1/2013)
Sleek, plush and supple on the palate, with plenty of lush chocolate, plum, coffee, vanilla, black cherry and spice flavors. Elegant and velvety to the end, the wine shows good length and integration.
— W.E.
(11/1/2003)
With massive fruit and power, this low production (300 case) Zinfandel will make lovers of the Shelton style exult, while others might find it lacking elegance. But there’s no doubting the potency of the wild berry, licorice, cola, cedar and spice flavors, which earn this wine its high score.
— S.H.
(3/1/2011)
Lusty, full-bodied, powerful, classic Sonoma Zinfandel. Swamps the palate with complex flavors of wild forest berries, red currants, licorice, beef jerky, cola, dusty Indian spice and cedar flavors, wrapped into firm tannins. Really textbook Zin, dry, lively and distinctive. Drink now-2013.
— S.H.
(3/1/2011)
Smooth and creamy textured, with lovely blackberry, black cherry, coffee, chocolate, spice, toast and vanilla flavors, all blended with elegance and finesse. On the palate it finishes long and lush.
— W.E.
(11/1/2003)
Pretty plush, with a racy blend of black cherry, blackberry, cola, cassis, anise and herb flavors. They’re couched in tangy acidity and smooth, rich tannins. Big yet elegant—really ripe, really good.
— W.E.
(11/1/2003)
Only in California. 16-1/2 percent alcochol, and fully dry. So rich, so ripe in berry fruit it’s turned into chocolate decadence with a drizzle of cassis. For all the size it’s balanced and even harmonious. Yummy with ribs or vanilla ice cream.
— S.H.
(12/31/2004)
This is made in a lower alcohol, more elegant style, drier and leaner than some other Pinots, but perhaps more food-friendly and ageable as a result. It shows cherry, cola and herb flavors, richly oaked and balanced with acidity. Try cellaring it for 5–6 years.
— S.H.
(6/1/2013)