Sure, this wine shows the effects of the hot summer in its slightly jammy raspberry flavors, but there’s also incredible complexity to complement the fruit intensity—Asian spices, tea, pepper and meat, to name just a few nuances. It’s all wrapped in a blanket of soft tannins, but stays fresh-tasting thanks to great minerality despite low acidity. Drink now–2030 or…
Complex, deep and difficult to precisely describe, with a mix of floral aromas, olive and herbs accenting sinewy fruit. It's the type of wine that could age for another decade, although some tasters may question its relatively narrow construction.
Fragrantly herbal and peppery on the nose, even coming a little close to vegetal before pulling back and showing more cherry fruit. This is a lightweight effort, but very pretty and perfumed, ideal for drinking while waiting for the blockbuster 2003 to mature. Drink now–2015.
This is old-style winemaking, but in the best sense. It is big, dominated at this stage by tannins. The fruit is dark, brooding and intense. It has layers of wood (of which 20 percent was new), while the acidity still needs to soften out. This will age, maybe 10-12 years.