Rideau has crafted a very fine Pinot Noir. Bright and polished in cherry, raspberry and spice flavors, it has a darker, earthier note of carob and plum skin tannins. Really impressive; a complex, layered wine.
— S.H.
(4/1/2007)
I’m not a huge fan of Petite Sirah, but I like this wine for its soft power. It’s a big, dark, high alcohol wine, but totally dry, with a nice mélange of blackberry, coffee, root beer and anise flavors that finish long and spicy.
— S.H.
(12/31/2005)
White pepper sprinkled over guava and apricot fruit, drizzled with vanilla and a splash of citrusy lime juice— these are some of the flavors in this crisp, fresh and tangy wine. It’s delicious, elegant and lush to the point of decadence.
— S.H.
(12/31/2005)
Intensity is the name of the game with this superripe, opulent Roussanne, with its flamboyant flavors of ripe white peach, apricot, nectarine and vanilla spice. The wine is dry and creamy. Try as an alternative to a rich Chardonnay.
— S.H.
(12/31/2005)
With nearly 16% alcohol, this is a heady wine, but it’s dry and balanced, and doesn’t taste hot. There are very deep and attractive flavors of blackberries, set in a softly tannic, oak-tinged texture. A great barbecue wine.
— S.H.
(12/31/2005)
Look at that alcohol, 15.7%. Pretty high. But the heat shows up as a paprika sprinkle to butterscotch and vanilla custard, and the wine actually feels cool and creamy in the mouth. Mainly Viognier, with Roussanne, it’s a rich, flamboyantly tropical wine.
— S.H.
(5/1/2007)
Combines an intensely pepery note with dense plum-cake fruit and elevated (16.4%) alcohol, yet remains appealing thanks to a full, rich mouthfeel and supple tannins. The plum, dried spice and pepper flavors mostly obscure the high alcohol, leading to a long, spicy finish.
— W.E.
(9/1/2005)
A southern Rhône-style blend of Syrah, Mourvèdre, Grenache and Petite Sirah, this effusively fruity wine is chockful of melted chocolate, cherry pie and cassis flavors. It’s soft, dry and actually quite delicious.
— S.H.
(12/31/2005)