A spicy clove-and-barbecue nose leads the way to a palate full of red berries. However, there’s so much chalky dust on the palate, and all the way through to the finish, that you don’t get as much full flavor as you might otherwise.
Smells pleasantly interesting and complex, with a delicate interplay of blackberry, oak and white pepper, but there’s a letdown in the mouth. There, the wine turns sharp and acidic, although dry. Drink now.
Typifies your basic California Cab at this price, with its gentle, soft mouthfeel and ripe blackberry, cherry and vanilla flavors. The other particulars are that it’s low in alcohol and slightly sugary.
Berry aromas come in front of a tart pie cherry and rhubarb palate. The feel is tight and acidic, so it lacks for mouthfeel and cries out for food. As a bistro or supermarket buy it offers the most potential.
The aromas are a touch on the funky side with notes of mushy compost pile and rotting cherries. The mouth shows more sour red fruit and rhubarb flavors. Decent if you don’t mind strong leafy/foliage characteristics.