Not many people make a Carignan anymore, because the variety was condemned by critics as rustic. But this isn’t a rustic wine. With sweetly ripened blackberry, mocha, toffee, black pepper and smoky new oak flavors wrapped into fine, classic tannins, it might almost be a young Syrah. Lovely now and for a couple years.
Soft and unctuous, this wine has sweet flavors of ripe fruits, glycerine and new oak, balanced with crisp acidity. Pinotage is the South African cross between Pinot Noir and Cinsault, and the wine has a silky texture and luscious flavors of cherries, red currants, vanilla and pepper spice. Terrific with mushroom risotto.
Just the kind of Sauvignon Blanc the valley produces so well. It’s flavorful in citrus fruits, peaches, golden mangoes and honey, yet balanced with racy acidity. The dry, crisp finish makes it an ideal cocktail sipper.
A bright, spicy Cabernet from this famous vineyard better known for Pinot Noir and Chardonnay. Made from a small, older block of vines, it’s dry and appealing, with ripe cherry, blackberry, cedar, anise and pepper flavors. Drink now for freshness.
Firmed up with a little Zinfandel, Malbec, Petite Sirah, Carignane and Grenache, this full-bodied red wine is delicious and complex. Bone dry, its bright acidity and freshly crushed pepper flavors highlight ripe cherry, raspberry, teriyaki beef and toast flavors. Should age well for the midterm.
Rich and bright in blackberries and cherries, this 100% Cabernet is, in a word, delicious. The fruit stars front and center, supported by soft, complex tannins and an overlay of smoky new oak. Should hang in there for up to six years.
This bone-dry Cabernet is made in a leaner style, bearing flavors of sour cherry candy, cocoa and red currant, with the smoky spiciness from oak barrel aging. It’s also quite acidic. This needs a big, rich cut of meat to balance it out.