One-third new French oak adds a roasted, smoky vanilla overlay to the rich fruit. The underlying wine brims with ornate flavors of cherries, raspberries and blackberries that have been baked into a pie. A sleek finish of anise and cola adds interest. Drink now through 2009.
— S.H.
(9/1/2008)
Combines rich flavors of blackberry, black cherry and cola onto and a full-bodied palate, with crisp acidity and some unevenly ripened fruit, which results in rusticity. It’s a big wine to drink now with tuna, lamb and steak.
— S.H.
(8/1/2012)
A fine Sauvignon Blanc that’s considerably richer than the ’06. Shows green apple, citrus, fig, vanilla and pepper flavors and a crisp, clean mouthfeel. The oak influence has been kept to a minimum, allowing the fruit to shine.
— S.H.
(12/15/2008)
Israeli-born winemaker Oded Shakked has specialized in cool-climate Syrah and his passion shows in this evocative wine. It is clearly modeled on the wines of the Northern Rhône, with its peppery aroma, cherry flavors and thick tannins.
— S.H.
(2/1/2004)
Here’s a pretty, polished Merlot that features a good structure and ripe, forward fruit flavors. With its rich tannins, it has lush flavors of black and red cherries, currants, licorice, peppery spices and sweet oak, finishing with a touch of raisins. Seems best now, but give it a good decant.
— S.H.
(12/15/2009)
Lean and minerally, with dry, crisp Meyer lemon, pineapple and toasty oak flavors. Starts off a bit sulfury and seems rushed to market. Better by mid-2010.
— S.H.
(3/1/2010)
A polished, supple Sauvignon Blanc in the California style of ripe, slightly sweet and candied. Shows clean, crisp flavors of lemongrass, pineapple Lifesavers and vanilla.
— S.H.
(3/1/2010)