Polished and smooth, with intense blackberry, pepper, grilled meat and toasty oak flavors. Notable for its balance. The tannins are rich and ripe in this very fine, dry wine.
— S.H.
(3/1/2005)
Very dry and tannic, a somewhat austere wine. But it has a deep core of blackberries and black currants along with a meatiness, like charred beef off the grill. Interesting and complex, for slow sipping with complex beef, pork and lamb dishes.
— S.H.
(9/1/2010)
A lovely Pinot made for drinking now. It’s softly dry and bright in acidity, offering rich, but subtle, flavors of cherries and raspberries, along with earthier notes of mushrooms. Oak adds a welcome touch of sweet toast and spice.
— S.H.
(9/1/2010)
A beautiful Chardonnay at a great price compared to what’s out there. Shows brilliantly ripe pineapple, pear and guava flavors, with crisp Central Coast acidity and a bracing minerality. Nice to drink by itself, with shellfish or even with a citrus fruit pastry for dessert.
— S.H.
(9/1/2010)
A good followup to last year’s vintage. It’s a dry, silky Pinot Noir, with deep, earthy flavors of cherries, raspberries, liqueur, sweet oak and cinnamon spices. An upscale wine to drink now.
— S.H.
(8/1/2011)
There’s a lot to like in this complex, oaky wine. You know from the aromas of peach, citrus, tropical fruit, spice and roasted coffee that it’s complex, and it’s intense and boldly crafted, with zesty acidity.
— S.H.
(7/1/1999)
There’s a purity and wholesome quality to this lovely Syrah. It’s dry and soft as velvet, with rich flavors of blackberries, mocha, leather, violets, black pepper and sandalwood. Best now and for a year or two.
— S.H.
(12/1/2009)
A superrich wine, massive in blackberries, cassis and chocolate, with spicy overtones of anise and cloves. It’s a bit soft, but dry and delicious. Drink now to elevate Mexican foods, BBQ or a great hamburger.
— S.H.
(8/1/2011)