This is a tremendous wine, and a hugely enjoyable one from the point of view of power and authority combined with balance. It just detonates on the palate with the deepest flavors of currants and black pepper, yet the huge structure of the tannins, and extreme dryness, make it elegant. Andthere’s no trace of heat. Should age gracefully for many years.
— S.H.
(3/1/2009)
This is a terrific Chardonnay, dry, crisp and minerally, with tantalizing citrus, pear and tropical fruit flavors. The winery says it’s from the Russian River Valley, which makes the official North Coast labeling bizarre. But it’s a very fine, upscale wine.
— S.H.
(2/1/2012)
This Chard is a big step up from the winery’s ’05s. So rich and opulent, it’s almost decadent, but is balanced with dryness, crisp acidity and a bracing minerality, like a tang of granite. Yet it’s the flavors, of pineapples, peach pie, vanilla and cinnamon, that keep you coming back.
— S.H.
(2/1/2009)
Big, ripe and rich with gusto, this Zin, from century vines that probably contain other field varieties, shows a myriad of wild cherry, boysenberry, mulberry, licorice, black pepper and smoky oak flavors. Very refined and enjoyable for its depth and complexity.
— S.H.
(8/1/2008)
Barbera should be dry, tannic, full-bodied, crisp in acidity and, when it’s from California, fruity. This one meets all those standards, and then some. It has flavors of grilled blackberries, molasses, bacon, star anise and red currants, with a hint of cocoa. Best now and through 2014.
— S.H.
(12/31/2009)
Steely, crisp and very dry, this Chard has a savory mineral underpinning to the lime, Meyer lemon, green apple and pear flavors. Shows real style and finesse through the long finish.
— S.H.
(8/1/2008)
Here’s a rich, soft, gently approachable red wine for big beef stews and barbecue. Full-bodied and dry, it’s power-packed in blackberries, currants, carob, violets and raisins, with a coat of sweet smoky oak. Drink now through 2010.
— S.H.
(3/1/2009)
Made in a leaner, more elegant style that emphasizes restraint, the ’05 Reserve has a mineral and rhubarb tartness, and is very dry. Could use a little more ripeness, but is very sleek and streamlined. Probably at its best now.
— S.H.
(11/1/2007)