Mostly Cabernet Sauvignon, with some Cabernet Franc and Petit Verdot, this is the winery’s best Bordeaux-style wine to date. It’s dry, smooth and utterly delicious, with herb-infused blackberry jam, mocha and sandalwood flavors. The mouthfeel is joyously addictive. Although it’s certainly- fine now, it should contine to improve for at least a dozen years.
This is the most expensive Pinot Noir from Gundlach Bundschu in many years, maybe ever, but it’s also easily their best. It’s absolutely delicious in cherries, pomegranates and spices, with a wonderful earthiness that grounds it. So silky and complex, so rewarding to drink now. Great to see this veteran winery coming out with a wine this fine.
Displays fine complexity on the nose with cherry, licorice, cocoa, and vanilla/caramel aromas. A sexy, rich mouthfeel and impressive depth of fruit. Closes with a dense finish of good length, with some spicy and even slightly bitter-almond nuances.
Here’s a Cabernet that’s so easy to drink, you’ll drain the bottle. It’s soft, smooth and silky and just plain delicious. Offers waves of ripe cherries, blackberries, cassis, plums and dark chocolate, leading to a long, dry finish. The estate vineyard is in the southern, cooler part of the valley, hard by the Carneros.
Smooth textured and sleek on the palate. The wine serves up a tangy-edged blend of black cherry, raspberry, vanilla, plum, licorice and herb flavors that stay with you long on the finish. A good wine from an old family winery.
The vineyard is right where southern Sonoma Valley meets Carneros, so it’s not as hot as you might think. This rewarding wine is very ripe, brimming in cherry pie, cola, vanilla and cinnamon spice flavors, in a texture that’s both silky and meaty, which may be a contradiction, but it means it’s complex. What a versatile food wine.
A very nice example of a dry Gewürz. Name an exotic spice, and you’ll find it here, especially cinnamon. The fruit is all about oranges, pears and lychee, while acidity is brisk and fine. Will challenge home chef and sommelier pairing talent. Pork and stewed fruit come to mind.