Expensive, but worth it for the exciting coffee, smoky new oak, cigar box, black cherry and tar aromas and flavors that are very complex. Drinks smooth and clean, rich in tannins, really top rate. One of the best Barberas of recent memory.
— S.H.
(3/1/2005)
Lusty and full-bodied, this dark-colored wine is deep in red, blue and black berry-cherry flavors, with additional complexities of milk chocolate, licorice, coconut macaroon and Kahlúa. Best of all is the structure that frames all this richness. The acid-tannin balance is polished and complex.
— S.H.
(2/1/2008)
Full-bodied and dry, and softly tannic, with a melange of blackberry, leather, herb and tobacco flavors and a touch of oak. This complex wine is food-friendly.
— S.H.
(3/1/2005)
Dry, full-bodied and tannic, this wine is forward in blackberry jam, cherry, cocoa and oak flavors, with something meaty and leathery-sweet in the finish. It’s a robust, even complex wine that will pair nicely with grilled meats.
— S.H.
(2/1/2008)
Cab Franc seems to produce an interesting wine in these foothills, where it shows intense cherry flavors while maintaining good acidic balance and dryness. French Hill’s is typical of the better class, showing nuances of carob, lavender and spice. Drink now.
— S.H.
(6/1/2007)
Isn’t this expensive for a Barbera? You bet it is. It’s not a bad wine, but not worth the price. Drinks soft and pasty in texture, with monster flavors of plums, blackberries, chocolate, cherries, and so on that finish rather sweet and simple.
— S.H.
(12/1/2003)
Tastes young, sharp in acids and jammy sweet right now, with upfront cherry, raspberry and blackberry flavors. But after all, it is a California Barbera, and these puppies age forever. Give it some time, but don’t expect it ever to become sophisticated.
— S.H.
(2/1/2008)
Tastes like a rather rustic cross between Cabernet and Syrah, with the full-bodied texture of both. The flavors are of blackberries, cherries, soy sauce, white pepper and balsam, and the tannins are thick and sturdy.
— S.H.
(2/1/2008)