This is one of the best Mourvèdres in recent memory. It has the silky texture of Pinot Noir, yet is full bodied in fruity tannins, and most importantly feels clean and vibrant throughout. Shows exciting flavors of cherries and raspberries, with a meaty note of grilled beef splashed with soy sauce. Lovely now with a great grilled steak.
— S.H.
(6/1/2010)
Made in a dry, acidic style, this Viognier steers clear of the variety’s flamboyant personality, offering controlled citrus, mineral, apricot and spice flavors. It’s clean and vibrant. Try as an interesting alternative to Sauvignon Blanc.
— S.H.
(7/1/2011)
This is the richest and most balanced of the winery’s new red wines. It’s dry and soft, with pleasurable flavors of blackberries, black currants, cherries and dried herbs, wrapped into furry tannins. Ready now.
— S.H.
(7/1/2010)
Too ripe and simple in jammy pineapples, tangerines and apricots to stimulate interest, and although it’s dry, the acidity tastes unnatural. Shows the difficulties of crafting a fine white wine in Paso Robles.
— S.H.
(6/1/2010)
Based on Zinfandel and Cabernet Sauvignon, with a lot of other varieties, this is a soft, appealing wine. It’s light-bodied and slightly sweet, with raspberry, herb, bacon and pepper flavors. Drink now.
— S.H.
(7/1/2011)
Good and ripe, offering a mouthburst of cherries, blackberries and red currants, leading to a spicy finish. But the texture is a little rugged, and there’s some sharp imbalance in the tannins.
— S.H.
(6/1/2010)
A brisk, ripe Zinfandel for drinking now with grilled meats and tomato-based cheese sauces. It’s ripe and sweet in cherry jam, red currant and spice flavors.
— S.H.
(7/1/2011)
This soft, sweet wine has Zinfandel-like flavors of raspberries and cherries, sprinkled with cocoa, pepper and cinnamon. The alcohol is high and the wine feels hot and prickly in the mouth.
— S.H.
(7/1/2011)