I found myself returning to this Merlot again and again, because it’s such a good, gentle, easy sipper. It’s a pleasure to drink one that’s so nicely dry and balanced. Does a great job balancing ripe berry and stone fruits with earthy herbs and spices. Sommeliers and restaurateurs, scoop this one up while you can.
— S.H.
(11/15/2007)
Shows the zesty dryness you want in a Sauvignon Blanc, at a good price. Backed up with crisp acidity, the wine brims with clean flavors of limes, grapefruits, Meyer lemons, minerals and peppery spices.
— S.H.
(11/1/2009)
Tin Roof knocked it out of the ballpark last year, and while the ’06 isn’t a home run, it’s a solid double, maybe a triple on stolen bases. Dry and balanced, it features flavors of black cherries, currants, cola and licorice, with a rich streak of smoky oak.
— S.H.
(8/1/2009)
As fragrant as fresh-picked lemons, limes and oranges, sliced and slightly squeezed, with a drizzle of vanilla and honey. Finishes with acidity and stony minerals. Second label from Murphy-Goode.
— S.H.
(3/1/2005)
A nice glass of Cab for $13. It’s bone dry, with a scour of sandpapery tannins, and hints of cherries, blackberries, plums, cola and cedar. Shows real class for a statewide-appellated Cab at this price.
— S.H.
(11/15/2007)
This shows real Sauvignon character in its brisk, mouthwatering acidity. Its green grass and gooseberry notes accompany riper lemon and lime fruit.
— S.H.
(3/1/2013)
Here’s a rough and ready white wine you can serve with appetizers. It’s very dry, with lemon and fig flavors, and quite crisp with acids. Finishes clean, with verve.
— S.H.
(6/1/2004)