For the money, Cabernet doesn’t get any better than this. And it comes from Carneros of all places. Dark, minty and chocolaty, with a richness that carries into and through the blackberry palate. It’s got plenty of girth and size, but also perfect balance and grace. Great fruit, great winemaking, great wine.
Boasts the ideal combination of fruit and spice—a lively blend of blackberry and black pepper aromas that comes across as brandied spicecake with dried fruit on the palate, yet without any excess alcohol. The full-bodied, lush mouthfeel moves seamlessly into a long, peppery finish. Bravo!
Quite notable for its balance, this lovely Pinot shows a fine tension of acidity, tannins, oak and fruit. The overall effect is delightful, with a silky texture housing raspberry, cola, mushroom and sandalwood flavors. Good to drink now, but will easily develop over the next decade or so.
The best Truchard Syrah in years. It’s full-bodied and spicy, with tremendous flavors of blackberries, cassis, smoked meats, pepper and sandalwood. A little rustic, and a perfect accompaniment for grilled steak.
A rich and silky Merlot with ripe raspberry fruit dusted with chocolate and a whiff of black pepper. Long, elegant finish. A wine for today, but you might want to save some and check it out in five years.
While this is dry, it is enormously rich in orange and guava flavors, with an oaky overlay that tastes sweet in buttered toast and vanilla. Salmon or lamb with a fruity tapenade or salsa should make for a great pairing.
It’s dry, full bodied and tannic, needing some time to come around. A note of black pepper is immediately noticeable on first whiff. On the palate, it’s rich and deep, with in blackberry and blueberry flavors, with an umami tang—like bacon. Give it until 2014 or so, although it’s not a longterm ager.
Not quite as ripe as previous vintages, with an earthy, herbal edge, but that works to the wine’s advantage, highlighting its elegance and class. Smooth, smoky oak frames the blackberry and currant flavors. Should develop bottle complexity over the next 6–8 years.