Winery - Bray
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* Expert NoteJanuary 12, 2012
This Portuguese variety, most often spelled “Verdejo,” isn’t widely planted in California. But here, from Bray’s estate vineyard, it has produced a lovely wine. Crisp and fine, with flavors of honeysuckle, lemongrass, peaches and candied ginger, it’s the perfect accompaniment to Vietnamese or Burmese food.
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Bray Verdelho - 2007
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* Expert NoteJanuary 12, 2012
Comprised of traditional Port varieties, this is a very dry, high-acid wine of a certain charm. With its silky texture and cherry and rose petal flavors, you might mistake it for a countrified Grenache. It finishes in a swirl of cloves, cinnamon and other dusty spices.
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Bray Red Blend - 2005
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* Expert NoteJanuary 12, 2012
Very dry, with tough, astringent tannins, this wine may develop with some years in the cellar. It has a good heart of cassis. If you drink it now, give it serious decanting.
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* Expert NoteJanuary 12, 2012
With a slight sweetness to the raspberry, cherry, pink grapefruit, clove and pepper flavors, this blush is balanced by crisp, citrusy acidity. If you like to drink wine with sushi or Chinese food, this is a good bet.
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Bray Barbera - 2007
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* Expert NoteJanuary 12, 2012
Here’s a rustic young Zin. It’s soft and tart, with peppery green tannins framing jammy flavors of blackberries and cherries.
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Bray Primitivo - 2006
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* Expert NoteJanuary 12, 2012
A little drier and crisper than Bray’s 2007 rosé, this one gets a higher score. It’s a light-bodied, silky, spicy wine, marked by crisp acidity and sumptuous raspberry, herb and vanilla flavors.
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Bray Barbera - 2008
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* Expert NoteJanuary 12, 2012
A soft, easy red wine. Shows appealing cherry and raspberry flavors, with a silky texture. Drink now.
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Bray Tempranillo - 2007
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