This is Pepper Bridge Merlot, and it beautifully expresses the vineyard trademarks: fresh fruit flavors of strawberry and raspberry, spread out broadly across the palate, and backed with tart acids and light tannins. There is a strong streak of Asian spicebox as well, but overall the wineis very approachable, which makes it is a Merlot to enjoy with rich fish, such…
— P.G.
(3/1/2009)
Interesting to see that Washington State vineyards can ripen Sangio in a wide range of microclimates; this is true to the variety with tart acids, sharp flavors of berry, hints of pumpkin pie spice and tobacco, and just enough butterscotch barrel notes to fill in around the rough edges. This is good winemaking, with a tough grape.
— P.G.
(3/1/2009)
A fine effort; it takes some of the Mountain’s best fruit and showcases it to put the flavors of berry, cassis and mineral in perfect proportion. This is a forward and fruity wine that surprises you with what it brings in the back—notes of straw, cracker and sweet toasted coconut. It’s nota monster, but it sure is delicious.
— P.G.
(3/1/2009)
This is a substantial, dense Syrah, which runs quickly from berries and cherries right into barrel flavors of chocolate and butterscotch. It’s balanced and delicious, but does not have the complexity and more interesting earth/herb notes that the grape is capable of.
— P.G.
(3/1/2009)
Designed as a forward, easy-drinking blend, this youthful and spicy wine offers plenty of tart, brambly fruit and a peppery herb note in the background. Syrah, Sangiovese, Cabernet Franc and Petit Verdot are all in the mix, and the once-used French and American oak barrels add some further flavor interest.
— P.G.
(2/1/2013)
This is a dark, tarry wine, with a black cherry and cassis core that’s accented by licorice and asphalt highlights. It’s big but well built, a powerful red blend of Cabernet Franc, Syrah and Petit Verdot. It seems to be trending into a somewhat pruny finish, and not likely to improve with further bottle age, so drink up.
— P.G.
(2/1/2013)
Dried out and tannic, this five-grape Bordeaux-style blend tastes more of vanilla and coffee than of fruit, and the finish turns bitter. Drink up.
— P.G.
(2/1/2013)
A somewhat volatile nose introduces a wine that has a powerfully oaky flavor, perhaps from the 30 months it spent in 50% new American barrels. It seems a bit overdone, and the fruit heads into dry, pruny flavors. It is seemingly already past its prime.
— P.G.
(2/1/2013)