There are lots of lusty flavors of briary wild berries, currants, sweet cured tobacco and peppery spices in this dry Zinfandel. It has smooth tannins and brisk acidity; by itself, it’s rustic, but richly sauced meats should help tame it.
Surprisingly polished and refined for a statewide Merlot, much less at this price and high case production. The wine is soft, with a rich array of cherries, blackberries, mocha, cola and dried herb flavors. Great by-the-glass wine for restaurants.
Right out there on the border of superripe, in fact almost sweet, but carefully avoids a sugary finish. Still, it’s abundantly rich in blackberry and fruity-tea flavors that are dry in the most technical sense.
Good, ripe flavors of black cherries, anise and sandalwood in this dry wine, but it feels really rough in texture. Lacks the smoothness and polished mouthfeel you want in a red wine, especially Merlot. Ready now.
Cherries, cranberries and hints of cocoa lay the groundwork for a decent Syrah—albeit one that’s not terribly dense or concentrated. Seems to lack a bit of varietal spice, but it’s a solid red wine for daily consumption.
Super-fruity and super-oaky to the point of overwhelming, all this wine needs is some restraint. There’s an enormity of peach custard, pineapple cream, vanilla and honey. The grapes are obviously fabulous.