This is an elegant wine that will go well on the best tables. It balances plummy, spicy berry fruit and smoky oak with rich tannins and a bite of acidity to create a very dry wine meant for food. It’s not a blockbuster and won’t win blind tastings, but it’s the wine you’ll turn to for repeat sips. A blend of Sangiovese, Cabernet Sauvignon and Merlot.
— S.H.
(12/15/2001)
Blends grapes from the Sierra Foothills and Mendocino to produce a balanced, rich and harmonious drink with rich flavors of black cherry, tobacco and spices. In Chianti-like fashion, it’s bone dry, light and delicate of structure, and rather bitter. The color is pale. This is a well-made wine that would be good with a wide variety of foods, especially hard Italian…
— S.H.
(12/1/2002)
This is dryish, impeccably clean and brisk in mouthwatering acidity, with layers of citrus and tropical fruits, apples, vanilla, honey and white pepper. It’s a delight to drink by itself, or with everything from Vietnamese to Mexican cuisine. Production was 15,000 cases.
— S.H.
(3/1/2013)
A combination of Napa and Lake county grapes, this 100% varietal wine shines with pure aromas of Meyer lemons and cantaloupe. The flavors are similar, packed into a rich, dry, creamy texture. This is a beautiful drinking wine, and an excellent value.
— S.H.
(9/1/2003)
The first Chard from this winery in nearly a decade displays very pure, sleek fruit. Stainless-steel fermentation preserved vital apple, kiwi and lime flavors, set out against refreshing acidity. This bold wine is flavorful and zesty.
— S.H.
(12/15/2002)
Pepi is doing a great job lately making inexpensive white wines, and with this Sauvignon Blanc, the winery really knocks it out of the park. This is bone dry, mouthwateringly tart in acidity and complex, offering flavors of green grass, gooseberry, lime, vanilla and white pepper. It should be relatively easy to find thanks to its production of 10,000 cases.
— S.H.
(3/1/2013)
Pretty good for a statewide blend. Has cranberry, sour cherry and raspberry notes. Spicy and bracing acidity. Delicately fruity. A very nice wine.
— S.H.
(12/15/1999)
Barbera can make a good, all-purpose dry wine when grown in warmer regions and yields are limited. The grapes for this wine are from Lodi and Amador counties. It’s very dry, sappy and acidic, with an almond-skin bitterness, and neutral berry flavors. One-dimensional, but might perk up with a little tomato sauce and olive oil.
— S.H.
(12/1/2002)