The winery does well with this wine, which once again seems to carry all the right stuff, a pleasing mix of lime and grapefruit, Meyer lemon and meringue, nuanced with ginger spice. Full and long-lasting, it is one of the richest Viogniers in the state.
— P.G.
(11/1/2007)
A fat, meaty wine, which tastes of very ripe berries and raw steak. Tight, dark and smoky, it has a ripe earthiness to it that adds power and weight, but comes off a bit rough at the moment. —P.G.
— P.G.
(9/1/2002)
Kestrel has Viognier dialed in, and this excellent follow-up to the 2005 is right up the same alley, vibrant with citrus oil, gin and tonic, lime and grapefruit. It’s racy and slick, and it slides down quite easily with a finishing kick that invites the next glass.
— P.G.
(12/1/2007)
There is a little bit of leathery funk in some of the barrels, but it’s subtle enough to be a feature rather than a flaw. Dark, tarry and smoky, this is a firm, bright wine. The addition of 5% Merlot may add a little flesh to its bones, and broaden the palate.
— P.G.
(12/1/2007)
Sangiovese is showing some promise in Washington state, and the extra care given this wine includes bleeding off 12% of the juice to intensify color and flavor. Violets and cranberries, cookie dough and hints of tobacco can be found, along with the puckery acids characteristic of the grape.
— P.G.
(4/1/2005)
Opening aromas are a bit reductive, with some hints of tar and rubber, but underneath is firm, well-rounded fruit. This is 100% Sangio, rather heavily extracted and hence tannic, with some of the acid knocked down but the distinctive subtlety of the grape not in evidence. It comes across as a sort of younger sibling to Lemberger.
— P.G.
(5/1/2007)
There’s some nice mixed berry fruit and hints of toast and lavender and a soft, supple mouthfeel, but despite a label showing only 13.8% alcohol, this wine seemed slightly hot to all three of our tasters.
— W.E.
(9/1/2005)