Winery - Darling Cellars
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* Expert NoteJanuary 12, 2012
The brick rim is tinted with orange, and the feel is a little loose—odd for such a young vintage. A hint of animal aroma is followed by sausage and caraway. Leather, dry tobacco and cedar flavors complete the package that has distinct roasted red peppers throughout.
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* Expert NoteJanuary 12, 2012
Offers loam, driftwood, toast, cinnamon, caramel and red plum aromas. The fruit is good, the acidity tingly, but the bitter greens hinted at on the palate and on the finish are a bit too much. —K.F.
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* Expert NoteJanuary 12, 2012
Throughout the nose and palate, a suggestion of gamy meat is accompanied by tart red plum, toasty caramel, and cherry. The finish is marred by bitter green herbs.
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* Expert NoteJanuary 12, 2012
Aromas of fresh-mown hay and sweet peas are accompanied by simple yellow fruit. The hay and peas repeat on the finish. This is unadorned, with soft acids. —K.F.
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* Expert NoteJanuary 12, 2012
This is deceptively soft at the start but quickly gains heat when the acidity creeps in. Simple aromas and flavors of sweet hay, light cream and a pat of butter finish with white-hot pepper. —K.F.
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* Expert NoteJanuary 12, 2012
The body of this wine is appealing and food friendly, with slightly mouthwatering acids and peppery, particulate tannins. The oak influence shows light brown sugar and vanilla cream over slightly tart red plum with fresh herbs.
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* Expert NoteJanuary 12, 2012
The thin mouthfeel is rather smooth, with clean acidity and light flavors of citrus, toast and herbs, finishing with a lemony tang. The nose is where all the action is, with honey, lush tropical fruit, apricots, figs, herbed butter and so much more.
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* Expert NoteJanuary 12, 2012
The perks of this wine are the cherry fruit aroma, the tannins, and the caramel at the backend of the finish. The aromas of asparagus and radicchio are awkward company to the tomato and toast flavors.
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* Expert NoteJanuary 12, 2012
Aromas and flavors of red plum, caramel and toast, with accents of cherry. Dried herbs and cinnamon fill out the finish. The acids are a bit spritzy, then settle down. —K.F.
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