A bit tough in texture, but a very nice Cabernet, with blackberry, black currant and cedar flavors. The roughness won’t go away, but you can decant it for an hour or two before serving.
The apricot and pear flavors are obviously very ripe, but they’re balanced by brisk acidity, and a certain stong minerality you often find in Carneros Chardonnays. Oak plays its part. A bit obvious, but for the price, there’s plenty of opulence.
Sturdy and clean, this is a good, near-term, go-to Pinot Noir. It’s got light berry and pomegranate fruit, tart acids, spicy herb highlights and firm tannins. All the fruit flavor is front-loaded.
Another new entry into the under-$20 Oregon Pinot ranks, this one from Wilson Daniels. Oregon law requires that wines with varietal labeling be 95% the named varietal; here there is 3% Syrah in the cuvée. Tart red berries, leaf and herb mingle in a graceful, though light bottle. A nice balance of fruit, herb, acid and tannin, with a pleasing spicy finish.
Good, in a simple way, with Chardonnay personality that will appeal to lots of people. It’s dry and creamy in texture, with bright acidity framing citrus and tropical fruit, peach, mineral and vanilla flavors.