Aromas of spicy cherry, mixed bramble fruit, flower and turmeric start out mild, but become explosive and rich as the wine sits in the glass. The powerhouse palate shows intense but finessed concentration, with succulent cherry, herb and cocoa flavors that are bound by chewy tannins.
— A.H.
(3/1/2013)
The nose is packed with dark notes of desiccated strawberry, red currant and caramel lozenge, plus dried herb and maduro subtleties. Astringent, lip-grabbing tannins bolster the fleshy, medium- to full-bodied palate. A few more years of bottle aging should help mitigate some of the tannic blow, but enjoy it now with a brief decanting and a slab of grilled meat.
— A.H.
(3/1/2013)
Aged for 18 months in 100% new Virginia oak, this hefty blend of 60% Cabernet Sauvignon and 40% Tannat has a deep, bass-like nose that mixes scents of caramel, mocha and cinnamon with notes of potpourri, dark cherry and gravel. It feels fleshy and full on the palate, with chewy tannins, stunning acids and a bold, well-stated finish.
— A.H.
(3/1/2013)
An enticing, heavy-duty blend of 40% Viognier, 40% Petit Manseng and 20% Roussanne, this is rich, round and unctuous, with bold notes of golden stone fruit, orange Creamsicle, lemon tartlet and caramelized nut. The acidity is soft across the midpalate, but it brightens on the warm, medium-length finish. To appreciate the full spectrum of aromas and flavors, don’t…
— A.H.
(12/31/2012)
As Virginia wines can sometimes struggle with acid retention, wines made using naturally high-acid varieties like Tannat are making waves. This bottling of 100% Tannat has aromas of dark cherry, pain grillé and savory spice, with a grilled portobello underpinning. Assertive, strapping tannins lay the foundation, and the uplifting acids add cut. Only 70 cases produced.
— A.H.
(3/1/2013)
Rich, exotic notes of honey-glazed papaya and warm pear are accented by touches of white flower, graham cracker and lemon custard. The palate feels round and weighty, with flavors that aren’t as effusive as one might expect. Acids provide enough spine to keep the palate from drooping, with hints of clove and lemongrass adding interest. A blend of 55% Chardonnay…
— A.H.
(3/1/2013)
Rich, with restrained intensity, this has aromas of toasted graham-cracker crumb, spiced orange marmalade, peach preserves and wilted rose. It feels slightly pudgy on the midpalate, with a tapering finish that ends on a buttered-caramel note.
— A.H.
(3/1/2013)
The restrained aromas of black mission fig, cumin, caraway seed and cocoa are alluring but elusive. Full bodied and muscular, the palate feels a bit clamped at the moment, finishing with some warmth. A blend of 67% Tannat and 33% Petit Verdot.
— A.H.
(3/1/2013)