A whiff of leather introduces this tight, interesting, southern Oregon Syrah. Black fruits, iron filings, and smooth tannins mark a wine made from grapes that were carefully selected (just three rows of vines) and given special consideration by winemaker Herb Quady.
— P.G.
(10/1/2012)
This is a tannic blend of all five Bordeaux grapes, with an earthy mix of cherry, herb and berry flavors. It’s elevated with pretty floral aromatics as well, and a hint of anise in the finish.
— P.G.
(10/1/2012)
Troon lays claim to making the first Vermentino in Oregon, and it’s more than just a curiosity. Though tawny and heading toward early oxidation, the wine is drinking well, with a pretty nose of gunflint, apple pie and white peach aromas. The low alcohol reflects a wine of restraint and balance.
— P.G.
(10/1/2012)
This aromatic wine has a strong floral scent that opens into more typical notes of tart lime skin and pineapple. It continues with similar palate impressions, then leaves a somewhat oily aftertaste, like a swallow of perfume.
— P.G.
(4/1/2008)
A dry Riesling that just reaches 11.5% alcohol seems a little suspect; this has a sour apple flavor and little else. Slightly oxidized, despite its youth.
— P.G.
(12/1/2011)
Although the blend includes 20% Primitivo and 5% Petite Sirah, which might be expected to add some tannic muscle to the wine, this is a simple red quaffer, with light raspberry fruit and a hint of milk chocolate.
— P.G.
(12/1/2011)
This is a sharp, high-toned Cabernet, which begins with nail polishy aromas and some cherry candy flavors, then quickly tails off. It lacks both depth and detail, making it difficult to understand what merits the reserve designation.
— P.G.
(4/1/2008)