A Napa biggie, a cousin of the pricier Quintessa. Nose of blackberry, eucalyptus, and earth. Rich feel on palate seemingly coming from myriad directions: dark currants, cocoa/chocolate, even some hints of pumpkin pie spice blend. The fruit, however, is a tad out of whack to the tannins and the wine is a bit “hot” (14.5% alc.) making it seem a bit unbalanced. A sinewy, semi-long finish that is slightly sweet. Nevertheless, a quite good wine, and a bargain when compared to many of its pricey Napa neighbors. Try with grilled hanger steak. Highly recommended.
The nose shows plum, concord grape, charred green pepper, and acetone. When first opened the overwhelming flavor was of sweet concord grapes. After a couple of hours the fruit settled down a bit, letting black plum, black pepper, and smoke show through. Overall, this was disjointed and the finish short. Improvement over a few hours hinted it might get better over time, but with so many good Malbecs in the price range, there are better choices. Not recommended.
Interesting, and reasonably priced. A few extra dollars are worth it for a next-tier-up wine. Fruits are deep black, mostly blackberry, made darker with a generous helping of unsweetened chocolate and black pepper. It also has a surprising zing of cayenne pepper, showing through on the mid-palate. There is some wood effect but it is not overpowering. Acids are high, equally matching the generous tannins. It is a little one-dimensional, lacking much evolution from attack to finish, but has depth worth the price. Pair with a Flinstone-sized rack of beef ribs. Recommended.
From across the U.S. you can almost hear the collective exhale of relief by wine retailers. Having adjusted inventories to accommodate the tighter purse strings of wine drinkers, retailers found that while the byword for 2010 was “value,” customers began, once again, to feel more comfortable making the extra trip to visit their local wine shop.
Palate Press Grand Tasting guests described this wine as "summery," and "subtle and delicious." Cherries and strawberries, rose petals and smoke, come through in layers, while the finish lingers. The Grand Tasting awarded it 4.3 stars out of five. Drink with spicy sausage on a hot summer afternoon.
This red blend is a real Frankenwine, lots of different parts sewn together creating a bit of a monster. Candied cherry shines through on the nose from the Sangiovese, but on the palate the Syrah blasts its way to the fore. Smoked meat, blackberries, and sage are there, but they're fighting it out with the Cabernet's blackcurrants and black cherry from the Merlot. Tannins are powerful to the point of harsh. Acids are just as big. The two together, along with the kitchen sink blend, make for an aggressive mouthful of wine. It might settle down settle down and knit together in five to ten years, but right now if you put it in your mouth it just tries to fight its way out to look for a village to burn and a kid to throw in the river.