Marked by dryness and rich acidity, this light- to medium-bodied Sangiovese has ripe flavors of red cherries and orange rind, with a tarry, asphalt or pine cone smoky spiciness. Good with steak and lamb chops. Drink now.
— S.H.
(12/31/2008)
Dry and tart in acids, with herb, blackberry and bitter dark chocolate flavors that finish with a tannic scour. More Bordeaux-like than Californian in the earthiness, but it’s a polished wine. Decanting and food will soften and sweeten it.
— S.H.
(2/1/2007)
Dry and country-style, with a jagged mouthfeel that lets the tannins star, this Zin has modest berry flavors and a cooked, stewed quality.
— S.H.
(2/1/2007)