Winery - Alexander Valley Vineyards
* Expert NoteJanuary 12, 2012
Sweet stuff, with flavors of butterscotch, vanilla and custard. The basic fruit flavors are peaches and pears. No problem getting the grapes superripe in this warm California region. Nice on its own as a sipper, or good with barbecued scallops in a rich butter sauce.
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* Expert NoteJanuary 12, 2012
Here’s a rustic wine that’s a bit raw in green fruit, but it has a good grip and is fully dry. Syrah and Merlot.
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* Expert NoteJanuary 12, 2012
Light and oaky but delicious, like a sweet confection. Intricately laced flavors of blackberry scone, vanilla, crème de cassis and toast are encased in an airy texture. The tannins are gentle but rich, lending a silken quality to this delicate wine.
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* Expert NoteJanuary 12, 2012
Not dry at all, as the label promises, but overtly sweet, with vapid, sugary flavors of raspberries and cola.
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* Expert NoteJanuary 12, 2012
Gentle in the mouth, this easy wine has some nice complexities. It’s dry, with coffee and blackberry flavors and a touch of oak. Has a good balance that adds elegance.
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* Expert NoteJanuary 12, 2012
May not get you into heaven, but you’ll sing its praises when you pair it with barbecued ribs or chicken. Ripe in jammy fruit and berry flavors, dry but oh so sweet in fruity essence, and perky in tannins. Classic Sonoma Zin.
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* Expert NoteJanuary 12, 2012
A good, ripely extracted Cabernet, and while it’s a little one-dimensional, it has enough heft to accompany a good steak. Shows tannic flavors of blackberries, black currants and dark chocolate. Drink now.
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* Expert NoteJanuary 12, 2012
Textbook Sonoma Zin, with its blast of spicy, brambly fruit. Floods the mouth with wild blackberries and raspberries, cola, root beer and pepper, wrapped in big but smooth tannins. Finishes a little hot.
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* Expert NoteJanuary 12, 2012
This Zinfandel is slightly sweet. Not too much, but there’s a touch of sugar to the blackberries and cherries, which makes them jammy. The other flavors range from black pepper and anise to chocolate and cedar. Drink now with rich pasta and cheese dishes.
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* Expert NoteJanuary 12, 2012
Here’s a soft, spicy, gentle Syrah meant for drinking now with roast beef, pork and chicken dishes. Sausages will be particularly nice. The wine brims with berries, cherries, pepper, mocha, violets and sandalwood.
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