This is a superrich Pinot. It offers exuberant flavors of cherries, cola, cocoa and even pecan pie, but in this case the acidity is great enough to balance. Fortunately, it maintains delicacy and lightness despite the depth of flavor.
— S.H.
(8/1/2005)
The vineyard is old, planted when Theodore Roosevelt was president, and the wine has very complicated flavors of wild fruits, dried herbs and peppery spices, dark chocolate, coffee, tobacco and minerals. It’s also very dry, although that comes at the cost of high alcohol. It’s a really nice, smooth Zinfandel, although the flavors could be a bit more concentrated.
— S.H.
(9/1/2008)
There are lots of ripe, juicy cherry flavors in this wine, and a chocolaty finish. You’ll also find a sharpness of acidity and tannins that provides structure. The firmness and fruity sweetness suggest a nice char-broiled steak.
— S.H.
(8/1/2005)
Unusual for a 2003 Cab to be held back this long before release. Maybe they thought the tannins were too strong. They’re fully resolved now, but the fruit has faded, leaving behind mild flavors of dried cherries, currants and herbs that finish very dry. It’s an elegant wine, rather than a voluptuous one.
— S.H.
(9/1/2008)
Tastes a bit old and tired for a Zin that’s less than 4 years of age, but on the plus side is the light, silky texture and complex flavors of dried berries and red currants, cola, cocoa, anise and black peppercorn.
— S.H.
(9/1/2008)
Displays classic RRV characteristics of cola, rhubarb, tart pomegranate and cherry, with firm acidity and a silky texture, without showing a whole lot of depth. Still, the ride is a jazzy one.
— S.H.
(12/1/2004)
Rich, intricate and rather heavy, like a Persian carpet, with a tapestry of cherry, cola, spice and mocha flavors that are really quite delicious. This wine would benefit from greater acidity, to make all this richness shine, but it’s a nice drink.
— S.H.
(8/1/2005)
Dry and bitter, this Sangiovese is better than most California bottlings, but has its work cut out for it. It shows a good range of tart cherryskin flavors, with additional flavors of acidic things like espresso and tobacco.
— S.H.
(8/1/2008)