The scents explode with both dark fruit and dark chocolate, and flavors follow, all wrapped in stiff tannins. A serious effort, this spent 18 months in French oak. It’s a muscular, deep, dark wine, substantial in every way—fruit, tannin and alcohol.
With its sharp edges and muscular mouthfeel, this Cabernet Franc has the power to stand up to a variety of roasted or toasted foods. The fruit is ripe and supple, with lots of purple berries, plums and cassis. But what is best is the full-bodied finish, whose tannins impart a distinctly varietal green tea character.
The clear scent of root beet along with barrel char works, and so does the ripe palate that’s full of red raspberry and chocolate. If none of that sounds like Cab Franc from the Loire Valley or elsewhere, it’s not. In it’s own right, this is a ripe, full-bodied wine that’s oaky, tannic and big—but also quite clean. And the texture is pure new wave.
This wine opens with a very appealing bouquet of tropical and citrus scents, highlighted by tangerine and orange peel. The citrus circus continues in the mouth, mixing lemon and lime, orange and mango, with enough acid to keep it lively and the right note of a tannic edge at the borderline.
Quite tart for a grape that usually is not known for its acidity, this sharp, spicy Syrah is loaded with concentrated cranberry and raspberry fruit. It would be a fine companion to roasted poultry, or pork with some sort of red fruit sauce.
This is a lovely, solid effort, especially noteworthy for the Rogue Valley, whose Pinots generally don’t show as well as those from the northern Willamette. Clean, crisp and varietal, it displays pure cherry/berry fruit, livened with sassafras and a bit of spice. Balanced and sweet, it conveys a powerful charm. —P.G.
Though oak and sawdust get top billing on the nose, briny and herbal notes are also waiting in the wings. The palate shows more berry flavors, plus meaty notes. Cedary-pepper finish underscores our initial “wood-dominated” impressions.