Tasted in late winter, this blend of Cabernet (85%) and Syrah (15%) was fruity and chocolaty, with a pastry sweetness that was a bit simple. But by early summer it had acquired greater depth and balance, and seemed drier and better structured. Shows real charm and finesse. Drink now–2010.
Ultrasmooth and luxurious in the mouth, with the fine tannins and complex cherry, blueberry, anise and mocha flavors of a fine red wine, and the finish is dry and lingering. It’s a bit soft and hot, but a lovely Merlot to drink now.
This is as rich and hedonistic as anything in California. It’s like drinking an elixir of milk chocolate and blackberry jam, sprinkled with cinnamon and black pepper and infused with vanilla bean. But beware: the high alcohol goes to your head fast.
This ripe, rich wine can’t quite get around its alcohol level, which is 15.8%. That gives it some heat, as well as a sweetness that makes the blackberries, cherries and raspberries taste like jam. Earns points for the clean, unapologetic interpretation of Paso Robles fruit.
Soft and Port-like, with raisiny blackberry and chocolate flavors. Could even have some residual sugar. The alcohol level is 15.7%, and you can feel heat in the finish. Drink now with tri-tip beef.