Very rich, almost decadent in cherry liqueur, cassis and dark chocolate flavors, but saved from collapse by acidity and tannins that give vital structure to the massive richness.
— S.H.
(12/1/2007)
Leal is making real progress on its wines, to judge by this dry, balanced Bordeaux blend. It has lush, sweetly ripe fruit and rich tannins, and feels quite elegant and complex in the mouth. Might improve with a year or two in the bottle.
— S.H.
(6/1/2006)
Lush and creamy, according to one taster, undefined and flabby says another. Both agree on the wine’s superripe fruit—akin to blackberry brandy—and ultrasoft tannins. It’s just a question of personal preference.
— W.E.
(9/1/2005)
Oodles of rich, ripe fruit in this soft, gently structured wine. The blackberries, cherries, plums, chocolate and spiced coffee finish with evident sweetness.
— S.H.
(12/1/2007)
Textbook Lake Sauvignon, basically dry (maybe there’s a touch of sweetness), well acidified and rich in figgy, citrus and tropical fruit flavors. The acidity is really what makes the wine work.
— S.H.
(2/1/2007)
Nice and crisp in acidity, with ripe peach, apple and pineapple flavors. There’s a bite of green sharpness on the finish, but it’s still a good Chard.
— S.H.
(12/1/2006)
This is a bit flat and one-dimensional. The cherry and raspberry flavors would benefit from greater vitality and a drier finish. But it’s okay for an everyday red.
— S.H.
(12/1/2007)
Here’s a full-bodied, fruity Cab, rich in blackberries and cherries and all sorts of other berries and fruits. It’s a little hot, but easy to drink.
— S.H.
(10/1/2005)