This Grenache-Syrah blend shows some real complexity in the cherry, leather, tobacco, cola, sandalwood and spice flavors. The tannins are quite refined and entirely ripe. Not an ager, but lovely and elegant now.
— S.H.
(10/1/2009)
Made mainly with Syrah, this wine’s flavors are potent in blackberries, cherries, black pepper and smoky, salty meats. The tannins are big, but negotiable. Feels rustic and hot, and at its best now.
— S.H.
(12/1/2011)
Lots of ripe, fruity flavors of cherry pie filling, enriched with brown sugar and cinnamon, while oak adds pie crust complexities of vanilla and smoky toast. The structure is very nice, with refined tannins and just-in-time acidity. Drink now.
— S.H.
(3/1/2010)
Pretty good southern Rhône-style red blend, with rich cherry-berry, chocolate, spice and sandalwood flavors that finish dry and robust. Needs a juicy burger to cut through the tannins. Ready now.
— S.H.
(3/1/2010)
Dry and hot, with a brittle feeling in the mouth, like chewing on plastic wrap. Shows Lifesaver candy flavors of sour cherries, oranges and raspberries, finished with a hit of tart acidity. Drink now.
— S.H.
(12/1/2011)
A very rich, exotically flavored blend of Roussanne and Viognier. Feels soft and oaky in the mouth, with jammy apricots, peaches, pineapples and honeysuckle, and the caramelized vanilla of oak barrels.
— S.H.
(3/1/2010)
A bit vegetal, with thin berry and currant flavors encased in dry, hard tannins. Might develop some softness in a year or so, but not an ager.
— S.H.
(10/1/2009)
Very dry and rather sharp in fruit-skin acidity, with a tart bite to the cherries, cola and licorice. A good, rustic wine for drinking now.
— S.H.
(3/1/2010)