Very fruit-forward with mixed black and red fruit, mulberry and sweet cherry, with leathery tannins and a little black pepper. It is smooth, slightly sweet, a little young, and one-dimensional. There are no changes from attack to mid-palate and the finish drops off quickly.
Gorgeous translucent ruby color with clear edges, pure Pinot noir, with no tell-tale purple edges hinting at Syrah in the mix. When first opened it is a full plate of heavily smoked meat, like slow-smoked pork with a perfect pink ring. After a couple of hours of decanting, though, the red fruit comes through with nuances of tiny wild strawberries, Michigan cherries, and some cranberries. It is all shot through with a healthy dose of smoke (more mesquite than hickory), and a bit of the aforementioned BBQ pork, but far milder than when first opened. The finish is long. This is very good wine and a terrific bargain. Good luck finding it, though. Only 155 cases were made.
Very juicy wine up front, offering up loads of blueberry, plum, and some prune, along with some coffee on the mid-palate. There are some obvious wood tones, cedar and spice. Unfortunately, it is less than the sum of its parts, disjointed and unbalanced. The fruit is too jammy, the coffee too bitter, the finish too sudden and short. It is reasonably priced and might work with heavily sauced barbecue toward the end of the summer, but it is not terribly special.
This single vineyard Chardonnay shows clear effect of the 40% new French oak, but wood complements rather than overwhelms. Pear, apple, honeydew melon and some tart pineapple are joined by caramel, smoke, and a surprising kick of white pepper. This would be a perfect pairing with Flounder Francese with Toasted Almonds, Lemon and Capers.
Relatively dark in color, not quite opaque. Flavors are overwhelmingly tart red fruit, barely ripe cherries, wild strawberries, and lots of rhubarb. Sweet wood is there, but barely perceptible behind the tartness. Finish is mid-length, tannins slightly drying. A rich food match might pair well, so try it with a well-sauced duck.
The King Andrews Muscat Blanc is, well, muscat. Nothing problematic about it, but nothing particularly attention-grabbing about it, either. If you like the sweet version, however, be forewarned that this is made in a somewhat drier style. The winery describes it as citric with hints of grapefruit and recommends pairing it with thin-sliced pan-grilled turkey breasts.
This was rich with dark blue and black fruit and a floral hint. Smooth, suede-like tannins were paired with a slight sweetness, a hint of astringency and appropriate acidity.