Winery - Estancia
* Expert NoteJanuary 12, 2012
A bit lean in fruity flavor, but not bad for the price. You get some polished peach and apple flavors, oaky, vanilla notes and that crisp Central Coast acidity.
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* Expert NoteJanuary 12, 2012
Estancia owns some impressive vineyards in the Pinnacles region, but you’d never know it from this wine. It’s watery, tasting of alcohol and acidity.
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* Expert NoteJanuary 12, 2012
It doesn’t look like any grapes actually came from the Santa Lucia Highlands, so don’t be fooled. The wine is dry and earthy, with strong tannins, puckery acids and bitter coffee flavors relieved by a dash of blackberry.
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Estancia Syrah - 2003
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* Expert NoteJanuary 12, 2012
Extremely tart, almost bitter with citrusy acidity, and the flavors are of just slightly sweetened lemon juice. As dry and mouth puckering as it is, it’s clean, and the sharpness will work well with shellfish.
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* Expert NoteJanuary 12, 2012
Here’s a wine that aspires to complexity and only just manages to get there. It’s full-bodied and dry, with a smoothly tannic texture, and the earthy, coffee and blackberry flavors cry out for food. Decant it a little before serving.
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Estancia Syrah - 2004
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* Expert NoteJanuary 12, 2012
A wonderfully dry, minerally Sauvignon Blanc. It’s set off by crisp acidity, and has rewarding flavors of lemons, grapefruits and limes, enriched with pineapples, figs and honeysuckle.
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* Expert NoteJanuary 12, 2012
As sweet and fruity as Gatorade, with a blast of caramelized oak. It’s a Chard made in the popular style to appeal to the broad mass of consumers.
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* Expert NoteJanuary 12, 2012
Nice and silky in the mouth, but raw in green acids, with a tart, almost sour taste to the cherries and mint. Drink now.
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* Expert NoteJanuary 12, 2012
Nice for an everyday sipper and especially for a cocktail style wine. Crisp acids undergird the structure, making the citrus, fig and vanilla bean flavors come alive.
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* Expert NoteJanuary 12, 2012
This limited production wine comes from Estancia’s vineyard in the red-hot Santa Lucia appellation. Like most Pinots from there, it’s a big wine; gutsy with real acidity and tannins, but very ripe fruit. It’s brawny now, but should be smoother in four or five years.
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