This wine was sent to me with little information about the owners, and their Web Site doesn’t reveal much. The paperwork says it’s from Knights Valley, although the label reads Sonoma County. It’s a dry, fairly tannic wine, quite ripe in currants and dark chocolate, with an herbal edge and a firm structure. Aged in 100% new French oak, it impresses for its richness…
— S.H.
(12/1/2008)
Made in a dry, light style, this Pinot Noir has a silky mouthfeel and citrusy acidity that gets the tastebuds whistling. It has intense flavors of sour cherry candy and Dr. Pepper, and the oak influence lends an edge of sweet toast. Seems at its best now and over the next few years. It will pair well with tuna tartare.
— S.H.
(4/1/2013)
Offers just what you want in a savory Sauvignon Blanc. It’s bone dry and mouthwateringly crisp in acidity, with ripe flavors of lemons, limes, grapefruit, sweet vanilla and cinnamon spice, with bracing minerality. A beautiful job, and a sommelier’s dream.
— S.H.
(11/1/2009)
Rich in oak, ripe in fruit, this Chard shows impressively ripe flavors of pineapple jam, pears and buttered toast. It’s soft and ready to drink now.
— S.H.
(12/1/2009)
A textbook example of a New World style of California Chardonnay, with high oak and very ripe pineapple pie filling, vanilla-honey and cinnamon spice flavors wrapped into a soft, semi-sweet mouthfeel. Many consumers will love it.
— S.H.
(12/1/2008)
Although this Cab is very dry, it's a bit astringent, with hard, edgy tannins and blackberry fruit flavors that veer into raisins. At its best now, so drink up.
— S.H.
(10/1/2010)
Aggressive in an unsavory feline scent, then turning medicinally sweet in Lifesaver lemon flavor, this Sauvignon Blanc has its problems. The winemaker wisely prevented malolactic fermentation, so acidity is nicely high and clean.
— S.H.
(12/1/2008)
This 100% Cabernet is too sweet, tasting like a raspberry, mocha and caramel Starbucks drink. It’s the poster child for overextracted, overoaked, high alcohol California Cabernet.
— S.H.
(12/15/2011)