This is aromatic and enchanting, loaded with very pretty scents of citrus blossom and lime. The fruit blends sweet apple, lemon/lime and juicy white peach. It’s a luscious Chardonnay that relies on the perfectly ripened fruit to deliver the flavors, and succeeds beautifully. All Dijon clones, with a splash of Viognier lifting up the nose.
— P.G.
(4/1/2008)
A very nicely composed blend of 52% Merlot, 32% Malbec and 16% Cabernet Sauvignon. It works well, and there is complexity also—a textural weaving of spice, herb, berry, rock and tannins. Good concentration and a hint of clove in the aftertaste.
— P.G.
(10/1/2011)
Oregon has staked a claim on Pinot Gris, but most is from the north. This Rogue Valley bottling is crisp and creamy, with leesy textures and fruit that offers Asian pear and hints of tropical fruits as well. Terrific acids propel the wine and keep it lively and poised, the balance could not be better.
— P.G.
(2/1/2008)
This unusual and quite distinctive Cabernet Sauvignon makes a strong case for the specificity of the Rogue Valley in relation to this international grape. Pungently herbal, yet neither stemmy nor vegetal, this lights up the nose with penetrating, resinous scents. In the mouth it’s mostly reminiscent of high altitude Argentine wines—rock, acid, spice and red…
— P.G.
(2/1/2008)
Bright and spicy, with a clean start and a pineapple heart. This runs from citrus right on through tropical fruit flavors, with a steely core that suggests it was done in stainless, with no malolactic. Solid and refreshing.
— P.G.
(10/1/2011)
This young, tart and tannic Merlot has an earthy, astringent base supporting tight and sharply defined cranberry/cherry fruit. Highlights of anise and clove seep in, but the earthy tannins ultimately rule.
— P.G.
(10/1/2011)
Light for a Cabernet, but forward with appealing fruit flavors of raspberry and black currant nicely melded. The fruit forward style runs smack into some slightly green, herbal, earthy tannins as it winds through the finish.
— P.G.
(10/1/2011)
Here there is about 8% Viognier added to the blend; presumably to up the aromas. It’s an uneasy alliance; the Pinot Gris tastes tart and grassy; the Viognier adds some orange peel and a little bitterness in the finish, but neither really connects with the other.
— P.G.
(11/15/2007)