An off-dry style, nicely crisp with good texture and a very lush mouthfeel. This is perfectly balanced, with just enough sweetness to offset the austerity of the skin tannins. Long, penetrating, clean and persistent, with a lovely texture that goes and goes. Classy stuff.
— P.G.
(4/1/2006)
A showstopper! This intense wine sports an unusual mix of scents—wood, flower, fruit candy and menthol mint. There’s a resinous quality that lifts the palate, and a honeyed toastiness wrapped into a wine of extraordinary concentration.
— P.G.
(3/1/2007)
Off-dry, with bright acids, this viscous and gloriously peachy Chenin reminds me of why I love this sadly neglected grape. Bursting with stone fruits, lively crisp acids, and softened by the residual fruit sugar and kissed with a streak of honey, it captures so much ripe, autumnal flavor in a single bottle.
— P.G.
(6/1/2006)
A stylish wine with a light touch, and plenty of tart citrus. Some interesting orange peel flavors slice through the bracing, cranberry/raspberry fruit. This is a high-acid style; don’t look for jammy red fruits or obvious oak, though you will find some tastefully layered hints of chocolate and vanilla, along with green tea tannins. Balanced, food-friendly and a…
— P.G.
(4/1/2006)
Fragrant, elegant to the point of delicate, with suggestions of mint, chervil, hay and fresh greens. Flavors favor fig, lemon wax; nothing aggressively herbaceous here, but the grape retains its varietal grassiness. Such length and delicacy in such an inexpensive wine.
— P.G.
(3/1/2007)
This is Washington Chenin like you’ve never seen it—barrel fermented and concentrated like fruit candy. Unique and distinctive, bursting with floral scents and the honeyed sweetness of the grape, it’s nonetheless a reasonably dry Chenin that clocks in at 13.4% alcohol. Wonderful long finish.
— P.G.
(3/1/2007)
Another fine effort in mid-life, this Cabernet shows fruit heading into maturity, with hints of prune, cooked cherry and raisin. You will also taste caramel, brown sugar, smoke, pepper—a three-ring circus of flavor, but always done in an elegant, balanced, food-friendly style.
— P.G.
(3/1/2007)
Although the label boasts that the wine received 30 months in American oak, it does not clobber you with wood; rather, it wraps its tight, muscular fruit in soft tannins and tangy acids. Despite its age, it seems young, hard and unyielding. But what great structure, and potential for aging.
— P.G.
(4/1/2006)