The nose is surprisingly understated, blackberries over a light aroma of vanilla. It is larger on the palate, offering up dark fruits cradled in silky tannins. Blackberries and mulberry lead, tobacco leaf and a hint of tar peak through on the mid-palate as the fruit takes a turn toward black
The nose shows some alcohol heat with ripe black fruits and some vanilla. Black fruits, black currant and elderberry, and some vanilla show on the palate. Tannins are full, round, and mouth-filling but the acids are lacking in comparison. Vanilla shows the most on the finish, lingering with the tannins.
The nose is deep, dark mulberry and fresh-turned black earth. With a couple of hours decanting the wine opens beautifully, espresso-tinged mulberry on the attack, unsweetened chocolate and eucalyptus on the mid-palate, with the chocolate and black fruit, and lavender far in the background, lingering on a long finish. Tannins
The wine is very dark, almost black. Even with a light behind it it is opaque in the center, royal purple around the edges. The nose shows fresh blackberry with coconut and vanilla lingering in the background. On the palate, blackberries and elderberries lead, with smoke and cayenne pepper in
The wine is very dark, almost black. Even with a light behind it it is opaque in the center, royal purple around the edges. The nose shows fresh blackberry with coconut and vanilla lingering in the background. On the palate, blackberries and elderberries lead, with smoke and cayenne pepper in
A recent line of wines from Canyon Wind focused on Bordeaux-style blends, Anemoi Boreas shows what Colorado is capable of when it comes to red wines in favorable vintages. Gritty and full of dark berry fruits and blackcurrant, this is a serious wine what is just starting to integrate its
First there’s dark berry nose with a bit of leather. Then there’s plum, spice, cherry and a bit more leather, all continuing from beginning to mid- to end-palate, and into the finish, which is of respectable length. A substantial mouthfeel, and enjoyably concentrated flavors. It shines as a first course
Even after more than forty years as a winegrower, Stuart (Stu) Smith still finds his happiness in the vineyards. “There is just something to playing with a product in the dirt, and then having it at dinner,” he gushes. Smith, founder and managing partner of Smith-Madrone in Napa Valley’s Spring
