This young Syrah is marked by jammy berry, cherry and mocha flavors, wrapped into an elegant structure of soft tannins. Sweet new oak adds a lovely touch of toast. Round and mellow in the mouth, it should develop additional nuances with up to six years in the bottle.
— S.H.
(4/1/2012)
Red wine doesn’t get richer or more delicious than this Rhône-style blend of five varieties, based on Grenache. It’s flamboyant in raspberry, cherry and milk chocolate flavors, yet the sweetness is balanced by fine acidity and a mushroomy earthiness. Drink now–2014.
— S.H.
(4/1/2012)
Sweet and luscious, with powerful raspberry and cherry fruit. Made from 100% Syrah grown in the Moorman Vineyard, it was aged for nearly two years in French oak, much of it new. The alcohol is fairly high, giving the wine a full-bodied, glyceriney mouthfeel.
— S.H.
(4/1/2012)
Smells fresh and clean, with vibrant aromas of sun-ripened summer peaches drizzled with vanilla and cream. The fruity flavors are very bright and sharp, underlaid with a rich honeyed sweetness. A long, spicy finish completes the picture.
— S.H.
(12/15/2002)
From Fess Parker, this distinctive white wine smacks of terroir. The aroma, dominated by white pepper, adds notes of ripe peaches and tropical citrus fruits, and the flavors are rich and interesting, balanced by high acids.
— S.H.
(2/1/2006)
Nice and crisp, with rich peach, citrus, guava, honeysuckle, vanilla and spice flavors, this PG has real complexity. It must be the terroir, which has given the wine enormous concentrated ripeness but also beautiful acidity.
— S.H.
(12/15/2006)
Almost dessert in a glass, so rich and chocolaty, with such powerful baked blackberry and cherry pie flavors, and a gooey, honeyed softness. Just look at those glycerine stains. The wine may have some residual sugar, but it’s dry enough to wash down the best steak you can grill.
— S.H.
(12/15/2006)
So sweet and ripe in raspberry, cherry and white chocolate, it’s almost like a dessert wine. The sweetness nicely evaporates in a dry swirl of acids and minerals, leaving behind only the impression of honey and spice. The blend is mostly Syrah, with Grenache Noir and Petite Sirah.
— S.H.
(4/1/2012)