If you like Argentine Malbec, and who doesn’t, but you want to buy American, here’s the wine for you. Its big and dry, and gallops across the palate with blackberry, black currant, sweet leather and spice flavors that go on and on. Perfect for beef.
— S.H.
(7/1/2009)
Absolutely dry, this full-bodied red has coffee, cherryskin and dried herb flavors. It’s also very tart and tannic, almost to the point of bitterness, but it has great structure, and the total absence of fruity sweetness makes it versatile with food.
— S.H.
(10/1/2007)
Although this red is made in a lighter, ready-to-drink style, it shows quite a bit of sophistication, just like the 2004. Full-bodied, bone dry and firmly tannic, the juicy flavors suggest black and blue berries and stone fruits, baker’s chocolate and anise, with notes of smoky oak. Great by-the-glass wine for a restaurant, especially a steakhouse.
— S.H.
(11/1/2008)
Good price for a sophisticated Cab you can substitute for more expensive bottlings without apologizing. The wine is rich in black currants, blackberry jam and spicy oak, accented by savory herbs and spices.
— S.H.
(7/1/2009)
A very nice Zinfandel for drinking steaks, chops and cheeses. It’s dry and complex, offering earthy flavors of black and red currants, sage, tobacco and pepper. Lacks a bit of stuffing, but elegant and crisp.
— S.H.
(4/1/2010)
Spicy, peppery briary flavors of wild, freshly-picked red and black berries star in this wine. It has its faults, namely deficient acidity, but possesses an honest rusticity, a sense of place, that make it appealing. Best with barbecue with a rich, sweet, fruity tomato sauce.
— S.H.
(11/1/2007)
Dark, dry and full-bodied, as Malbec should be, with blackberry, currant and dark chocolate flavors. It’s a lusty wine, but a little sharp through the finish. Drink now.
— S.H.
(9/1/2010)