Exotic richness defines this lovely young wine. It displays the tannin-acid balance you expect from Anderson Valley Pinot Noir, plus the exceptional intensity of fruit characteristic of the vintage. Floods the mouth with concentrated cherries, raspberries, red currants and cola that, influenced by smoky oak, turn to white chocolate on the finish. But it’s totally dry.
— S.H.
(4/1/2010)
A fine, savory Zinfandel that defines Dry Creek Valley, and is easy to recommend. Shows the beautiful balance of a fine red wine, with the sticky tannins and briary nature of a great Zinfandel. It’s enormously rich in wild forest berry, currant, anise, bacon, pepper and sandalwood flavors, with a very long, very spicy finish. Drink now for freshness.
— S.H.
(4/1/2010)
Rich in lime, white currant and gooseberry flavors, this wine has lots of acidity that gives it a tingly brightness. It’s dry dry and complex, the white wine equivalent of Cabernet Sauvignon.
— S.H.
(4/1/2012)
This is a dry, robust Syrah, packed with blackberry, blueberry, anise, bacon and pepper flavors, and wrapped into sturdy tannins. Give it a decant, and drink with game or Mexican beef dishes.
— S.H.
(5/1/2012)
A Meritage that’s 50% Cabernet Sauvignon, 50% Merlot, this wine is all leathery pouch—still chewy but with lots of well-intentioned structure and big blackberry flavor.
— V.B.
(7/1/2012)
The powerful flavors of this Syrah are both its strength and weakness. No question it’s a delicious wine, upfront in blackberry pie filling, currant, licorice, dark chocolate and peppery spices. However the very power of flavor makes it hard to pair with subtle food. Best with strong plates, like short ribs or beef tamales.
— S.H.
(5/1/2008)
Exceedingly ripe, this Bordeaux blend shows blackberry, cherry, currant, plum, raspberry and chocolate fruit flavors, heightened with sweet, smoky oak. It’s direct in its appeal. Drink now.
— S.H.
(2/1/2009)
A lush, forward Zin whose fruity sweetness is accentuated by pairing with soft cheeses. Dry and soft, it offers flavors of briary forest berries, anise, black pepper and smoky sandalwood. A fine evocation of a cool-climate Zinfandel, although the alcohol is quite high. Drink now.
— S.H.
(4/1/2010)