A miracle for Grateful Dead fans who have matured into wine, there’s lots to like in this red blend that’s got bright, friendly cherry fruit, a lick of spice and surprising sophistication. It’s medium in weight, with a shock of silky berry fruit on the finish. The blend is 60% Zinfandel, 23% Petite Sirah, 11% Barbera and 6% Sangiovese. Pair it with mushroom pizza…
— V.B.
(5/1/2012)
A big Zin with juicy dark cherry and blackberry jammy-ness and a slight hint of cedar and clove. This wine is a chance to open but is a nice showpiece for Ruby Hill’s love of and prowess with big, ripe Zins.
— V.B.
(5/1/2012)
This is a good, dry, racy Sauvignon Blanc that tastes fresh and young, despite being almost three years old. Shows tangy ruby grapefruit and lime flavors, with richer kiwi and vanilla notes. The price is very good for the quality.
— S.H.
(7/1/2010)
Ruby Hill’s Reserve has the requisite pear, lemon and tropical fruit so many Chardonnay lovers adore, and its barrel influence is very strong, both in its richness and creamy body.
— V.B.
(5/1/2012)
Too sweet, almost like a dessert wine, this Chard has sugary flavors of pineapple custard, with caramelized wood vanillins. Could use greater balance and subtlety.
— S.H.
(7/1/2010)