Good price for a Napa Valley red of such balance and appeal. Entirely dry, with some pretty strong tannins, it wants rich meats and cheeses for balance. Mainly Zinfandel, with Petite Sirah and 10% Cabernet, which seems to add nobility. But only 475 cases were produced.
— S.H.
(7/1/2010)
Here’s one of the more versatile white wines out there, something you can serve with almost anything and be confident. A blend of Sauvignon Blanc, Gewürztraminer and Chardonnay, it hits all the bases, with rich fruit and spices, crisp acidity, and a creamy texture.
— S.H.
(7/1/2010)
Teriyaki chicken and Chinese roast pork are just two umami foods that come to mind to pair with this spicy, fruity and exuberant young red wine. A Merlot-based Bordeaux blend with Sangiovese, it’s rich in cherry, bacon and pepper flavors.
— S.H.
(2/1/2012)
A little one-dimensional in apricot and citrus flavors, but pretty good for an everyday white wine. It’s brisk in acidity, making it a good partner to sweet, salty foods like ham and sausages.
— S.H.
(2/1/2012)