Soft and peachy, with good midpalate concentration. This is a simple but fruity and flavorful wine, with just the vaguest suggestion of Meyer lemon in the finish.
— P.G.
(7/1/2009)
This is showing light black cherry fruit, forward and moderately chewy. Other hints of black fruits and coffee grounds add some interest, with smoke and pepper filling out the finish.
— P.G.
(6/1/2012)
A somewhat unusual expression of Viognier with notes of lime, lime leaf, and white peach that seem more reminiscent of a Sauvignon Blanc. It’s full bodied and viscous, ending with a bitter note.
— S.S.
(6/1/2013)
Though the palate can’t deliver all that the aromas have to offer, there’s intrigue to this estate Tempranillo with notes of dark flowers, sweet tobacco, and dried tea leaves playing off olive and other savory notes.
— S.S.
(6/1/2013)
The Tempranillo—bud wood from Abacela—was grafted onto 30-year-old Cabernet Sauvignon vines. Not sure how many vintages have been made, but it’s too soon to rate the experiment. This is a lightly toasty, rather elegant red with little varietal character, but it’s nicely built and perfectly fine for a simple supper.
— P.G.
(7/1/2009)
Not sure why a five-year-old Syrah is being released in the spring of 2009, but it remains reasonably fresh. The primary fruit is fading, and the excessive, toasty, smoky barrel flavors tend to bury the subtleties that age may have provided. This is simple, peppery, and absolutely ready to drink right now.
— P.G.
(7/1/2009)
Woody and blocky, with light peach-flavored fruit. Though neutral barrels are indicated, it has an overriding woody note. The fruit thins out quickly, with some bitterness (from skins?) and a little vanilla wafer in the aftertaste.
— P.G.
(12/15/2010)
Light and chocolaty, this carries a strong and distinctive scent and flavor of cinnamon spice. On the palate, the flavors suggest strawberries, with a quick-to-fade finish.
— P.G.
(6/1/2012)