Winery - Catacula
* Expert NoteJanuary 12, 2012
A Cabernet–Merlot blend with flavors of currants, tobacco and herbs, and a rich overlay of toasty oak. Bone dry, with smooth tannins. Turns bitter on the finish.
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* Expert NoteJanuary 12, 2012
Marred by the faults that can and do plague Zin. Uneven ripening resulted in green, stalky aromas and flavors that are lean and tannic on the finish. Meanwhile, a cloying residue of sweetness marks the middle palate. Unbalanced and awkward.
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* Expert NoteJanuary 12, 2012
Candied and simple, with candied flavors of pineapple, lemon, lime and vanilla, this pleasant wine finishes a little sweet, but is balanced by crisp, citrusy acids. It’s notable for the clean, richly fruity finish.
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* Expert NoteJanuary 12, 2012
Opens with a Porty aroma, a baked brown sugar and pie-crust scent that turns dry in the mouth, with flavors of rum-soaked raisins and cocoa.
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* Expert NoteJanuary 12, 2012
Green-grassy and citrusy, with spearmint, alfalfa and fig flavors, this wine finishes a little sweet and cloying, with a honeyed aftertaste.
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* Expert NoteJanuary 12, 2012
This is a very, very sweet wine, smacking of honeyed apricots and vanilla custard. As delicious as it is, it could use greater acidity for balance and crispness.
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* Expert NoteJanuary 12, 2012
Smells sweetly figgy, with enticing waves of smoky vanilla, citrus and wildflowers. This delicate, gentle wine is rich in fruity flavor, and crisp in acidity. It’s a great value in a Sauvignon Blanc from a great appellation.
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* Expert NoteJanuary 12, 2012
Tough, weedy and tannic, with a dry, astringent mouthfeel and faint cherry flavors fading back into tannins. Not a very rewarding Cab, and not going anywhere.
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* Expert NoteJanuary 12, 2012
Superripe, almost raisiny, with soft tannins and acidity. The softness accentuates the cherries, blackberries, chocolate and raisins and makes the wine drink syrupy, but it sure does tastes good.
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* Expert NoteJanuary 12, 2012
Very ripe and opulent in fruit. Has flavors of black currant and cassis; so rich and extracted, it’s almost a liqueur. Fortunately, adequate acidity brings life, and oak adds nuances of vanilla and toast.
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