Nice and smooth for this sometimes boring variety, with a lush texture and appealingly dry flavors of blackberries, violets, mocha and coconut macaroon cookie, and an almond skin bitterness in the finish. The tannins are there, rich and sturdy, offering a firm counterbalance to the ripeness.
— S.H.
(10/1/2007)
A first-rate Sauvignon Blanc that pleases for its total dryness and the way the intricate flavors weave across the palate. The lemongrass, grilled pineapple, roasted almond and peppery spices are brightened with a fine, minerally acidity.
— S.H.
(11/15/2008)
Here’s a dry, elegantly constructed wine of considerable appeal. It’s quite tannic, and shows forward flavors of cherries, herbs and cedar. Grows better and softer as it warms in the glass, although the astringency never quite goes away.
— S.H.
(4/1/2010)
Polished and crisp, with pleasant, salty flavors of Lifesaver pineapple sour candy, vanilla and spice. Nice with smoked meats, fresh fruit.
— S.H.
(10/1/2009)
Dry, acidic and tannic, in the way of a young Barbera. Shows flavors of baked cherries, red currants, anise and tobacco, with a long, spicy finish. Will live on for many years without outgrowing its rusticity.
— S.H.
(4/1/2010)
A lusty, fulfilling Zinfandel, packed with fruity flavor and softly smooth in the Paso Robles style. Offers an avalance of blackberries, cherries, currants, cola and spices, and feels heavy, but dry, with some heat in the finish.
— S.H.
(4/1/2010)
A nice, easy-drinking Cab Franc that shows the variety’s cherry flavors and Paso Robles’ way of making Bordeaux reds so soft. You’ll find added notes of melted milk chocolate and toasty cedar wood.
— S.H.
(8/1/2008)
Sweet and simple, this Barbera tastes like a melted raspberry, raisin and chocolate candy bar with a little heat from alcohol. It’s very typical of a certain Paso Robles candied style.
— S.H.
(12/1/2011)