There is an attractive, fresh scent of herbs and clean, crisp apples, which leads into a firm-structured palate impression, like biting into a ripe fresh piece of fruit. Ten percent was barrel fermented, adding just the right touch of oak.
— P.G.
(2/1/2002)
Weisinger’s Bordeaux blend red is named after its Pompadour Vineyard. The ’99 is a step up from the previous vintage; riper grapes and none of the veggie scents. An earthy nose of black fruits and ash leads into a tart, tannic wine that equally mixes flavors of grape and soil. —P.G.
— P.G.
(4/1/2002)
Tart, apricot/white peach flavors offer no real hint of varietal perfume, though classic Gewurz flavors can be found in the lightly floral finish. High acid wine.
— P.G.
(8/1/2002)
From the winery’s premier vineyard comes this inky, earthy wine with woodsy aromas. Flavors of plum and pie cherry dominate the fruit, along with a definite smoky, charred flavor, perhaps from overroasted barrels.
— P.G.
(8/1/2002)
This Bordeaux blend features charred, barrel-driven aromas along with leather and black-fruit aromas. The palate is snappy and acidic, with plum and raspberry flavors poking through a heavy coating of concrete tannins. The finish is equally tight and grippy, and here the tannins are even more pronounced. Very tight and hard; time in the cellar could be the prescription.
— M.S.
(8/1/2003)
Some nice toasty flavors underscore generic fruit. When all is said and done, it is a neutral, crisp white wine enlivened with a bit of spice and toast from the barrel aging. Still, a bit of veggie/canned pea flavor dampens the finish.
— P.G.
(8/1/2002)
This is exceptionally dark, with a sappy, vinous nose showing black cherry, smoke, sweet chocolate, some stem and a hint of dill. There is more than a hint of pickle barrel, and lots of acid, chalky tannins
— P.G.
(8/1/2002)
A proprietary Cab/Pinot/Nebbiolo blend. Flavors are light and the tannins are tough: a grapey, cherry-candy start that finishes with serious toast and tannin. The mid-palate simply isn’t there, and can’t support the thick, tannic finish.
— P.G.
(8/1/2002)