Opens with light, earthy aromas of berries and oak and a curious waft of autumn leaves, then turns soft and simple in the mouth. It’s a pretty wine, dry and with some good structure, but no special depth. Might improve in the cellar, but it’s a gamble. A blend of Cabernet Sauvignon and Merlot. —S.H.
— S.H.
(9/1/2002)
Smells like northern Rhône, with white pepper, blackberry, currant, sweet leather, fresh herb and oak aromas that are firm and complex. But once in the mouth, this Syrah turns distinctly Californian. It’s soft and melted, with a milk chocolate edge to the blackberry jam flavors and a slightly sweet finish.
— S.H.
(10/1/2007)
A little on the overripe side, with a baked or broiled taste to the blackberry and cherry fruit. You also get some astringency in the finish. Good, but a disappointment, coming on the heels of the very fine ’04. Drink now.
— S.H.
(6/1/2008)
From Chiles Valley, a heady wine with 15.3% alcohol that will appeal to fans of superripe Zin. The plummy flavors veer into Port-like notes of raisins and sweet chocolate, although the wine is fully fermented to dryness. —S.H.
— S.H.
(9/1/2002)
The alcohol is over the top; at nearly 16%, it shows both heat and sweetness. As tasty as the briary wild berry flavors are, the wine is just unbalanced.
— S.H.
(10/1/2007)