Winery - Bugay
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* Expert NoteJanuary 12, 2012
There’s a good wine in here, but it needs some time to escape the cage of hard tannins and primary fruit. Floods the mouth with blackberry pie, crème de cassis and sweet, vanilla oak flavors that are just itching for a good 5–7 years in the cellar.
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* Expert NoteJanuary 12, 2012
This is a very fruity Cabernet in which blackberries, black cherries, currants, licorice and cola star, along with oak influences. It’s bone dry, and the tannins are thick and firm, but finely ground. Jammy and immature, the wine wants time in the cellar. Hold until after 2013 and see what happens.
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* Expert NoteJanuary 12, 2012
Oak and superripe fruit collaborate to make this wine taste like a fruity granola bar, with raspberries, blackberries, roasted almonds, caramel and cinnamon spices. It’s a bit obvious now, too young and fresh for subtlety, especially at this price. Could develop nuances over time. Give it 5–6 years and try again.
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* Expert NoteJanuary 12, 2012
A deeply colored, rich, vibrant Syrah, ready to drink now. It’s gritty in tannins and bone dry, but offers a wealth of ripe, jammy blackberries, cherries, bacon, peppery spices and smoky sandalwood.
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Bugay Syrah - 2007
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* Expert NoteJanuary 12, 2012
This is an extraordinarily rich Zinfandel. It explodes in jammy blackberries, blueberries and cherries, with cola, mocha, currant, smoked meat and black pepper complexities. Could be a bit firmer in acidity, with greater structure, but it’s nice and dry. Drink now for fruity exuberance.
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Bugay Zinfandel - 2007
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* Expert NoteJanuary 12, 2012
From a new winery that uses estate grapes that fall outside of any appellation besides the countywide one, this big, dry Syrah is very appealing. It’s Northern Rhône in style, with cherry and blackberry flavors laced with leather and herb otes, and the tannins are sizable. This is a wine to watch. Drink now through 2007.
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Bugay Syrah - 2003
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* Expert NoteJanuary 12, 2012
From a high mountain vineyard near the Sonoma-Napa border in the Mayacamas, this 100% Cabernet is intense in black currant and spice flavors. The tannins are rich and form a sturdy backbone, and the wine is soft in acids, in the modern style. This is a food-friendly wine, graceful and elegant.
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* Expert NoteJanuary 12, 2012
This is quite a sophisticated wine, partially barrel fermented and aged sur lies, which softens and mellows it. The underlying fruit flavors, of citrus, fig, melon and spice, are ripe and juicy in acidity. This is a beautiful accompaniment to grilled shellfish.
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