Based on Cabernet Sauvignon, this Bordeaux-style blend will make you take a second look at Paso Robles. It’s softly tannic and enormously complex, offering waves of black cherries, currants, licorice, mocha and sweet oak. Really beautiful to drink now, and should develop bottle complexities over the next six years.
— S.H.
(7/1/2013)
Rich, dense, soft and incredibly concentrated, this Cabernet gives wave after wave of blackberry jam, chocolate, licorice and cedar flavors. Feels elegant, complex and fine. Drink now–2016.
— S.H.
(7/1/2013)
This is a Bordeaux-style blend based on Cabernet Franc and Merlot, marked by luscious softness and ripe, forward fruit. The flavors of cherries, red currants, anise and sandalwood are delicious and savory. It’s perfect for drinking now with a great steak.
— S.H.
(7/1/2013)
A blend of Grenache Blanc, Roussanne and Viognier, this is a powerfully rich wine, with flavors of pears, peaches, mangos, oranges and almost any other fruit you can name. Thankfully, it’s dryish, with a creamy texture and a spicy finish. Almost a food group in itself, it suggests pairing with strongly flavored, umami-rich dishes.
— S.H.
(4/1/2012)
Rich and ripe in fruit, in the way of many Paso Robles reds. Offers forward blackberry, blueberry and cocoa flavors, sprinkled with pepper, and a few overripe notes of raisin. The alcohol is quite high, but balanced. One minor quibble is excessive softness.
— S.H.
(4/1/2012)
Made from Merlot and Cabernet Sauvignon, this wine certainly isn’t shy on flavor. It’s explosive in blackberries, currants, mushu plum sauce, licorice and sandalwood flavors that are frankly delicious. Could have better structure, though, as it’s fairly soft and a little warm on the finish. Drink now.
— S.H.
(4/1/2012)
Ripe, soft and oaky, with gentle, sweet flavors of blackberry, blueberry and cherry jam, mocha and toast. Easy to drink now with a great grilled steak.
— S.H.
(7/1/2013)