The color, a little brickish-brown, gives the appearance of older wine. Cola with a splash of birch beer is the dominant flavor. Tart red fruits, cranberry, wild strawberries, and rhubarb follow on the mid-palate. Acids and a streak of minerality give it a lot of life and the ability to cut through rich sauces. It lacks the classic Pinot arc - an initial attack, a gentle mid-palate, and a finish that grows and glows and goes on forever. Instead, it has a big attack, followed by a bigger mid-palate, then a fading finish - more typical of syrah. Drink this with pork medallions with shallot and red wine sauce.
Subtle aromas of raspberries, wet concrete, and dried herbs lead. On the palate, it’s substantial, streamlined, and concentrated. The wine’s focused fruit resonates with varietal purity, offering flavors of blueberry tart, fresh thyme, and white pepper, balanced by dark cherry acidity and graceful tannins. It shows remarkable depth and finishes with sleek strength. Pair it with grilled quail stuffed with figs and wild mushrooms.
A vegetal palate, green pepper, tobacco, some eucaplyptus, but most of all, just unripe "green," all flavored with enough wood treatment to call it an "oaksident." Tannins are slightly rough. The finish is tart, bordering on sour. Not recommended.
A vibrant Cabernet Sauvignon still has traces of tannin, but that's phasing out as raspberry takes over the flavor profile. Dark red color, touches of black cherry and a hint of leather in the aroma. Six Napa Valley appellations provide grapes, with Cab (82%) and Merlot (12%) heading the blend from an elegant little winery, surrounded by one of the last extant stands of Napa redwood.
A big wine, a full, spicy mouthful of black fruit - blackcurrant and blackberry - and loads of spice - black pepper, white pepper, eucalyptus and toasted maple. Wood treatment is obvious, but the fruit is big enough to balance it out. Tannins are powerful but smooth, showing years of remaining cellar life. Drink with a porterhouse, with the filet side early, and the strip side after it gets some air.
Grape growers and winemakers in Paso started trying out a few different wine styles, including Rhône and Bordeaux. This meant, basically, syrah-based wines and cabernet-based wines. Then some mavericks came in and mixed the two, creating cabernet-syrah blends. Traditionalists cringed, but people started trying the wines and found they were pretty darn good.