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.
— S.H.
(9/1/2012)
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.
— S.H.
(3/1/2007)
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.
— S.H.
(6/1/2006)
Rough and ready Cabernet, with edgy tannins and a green mint taste to the black cherry jam and caramelized oak flavors. It’s a full-bodied, tannic wine that’s ready to drink now.
— S.H.
(3/1/2010)
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.
— S.H.
(3/1/2010)
Raw in acids, juicy in briary wild berry flavors with a chocolatey finish, this dry wine is a little jagged around the edges. May soften in a year or so.
— S.H.
(10/1/2005)
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.
— W.E.
(9/1/2005)
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.
— S.H.
(3/1/2006)