Winery - Fernwood
* Expert NoteJanuary 12, 2012
More like Zin than Merlot, a peppery, full-bodied wine with some ripe to overripe blackberry, cassis and raisin flavors. But even if it’s not particularly varietal, it’s a pretty good wine, with a long, rich finish.
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Fernwood Merlot - 2005
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* Expert NoteJanuary 12, 2012
Too ripe and raisiny for my tastes, this wine nonetheless is very dry, with smooth tannins. But the raisiny, stewed fruit flavors persists all the way through.
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* Expert NoteJanuary 12, 2012
With too much oak and too sweet fruit, the result is an unbalanced Chardonnay. It tastes like LifeSaver lemon candies cooked into a baked Alaska dessert.
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* Expert NoteJanuary 12, 2012
This is a big, ripe, fruity Syrah, but it has an underlying balance and finesse that give it first-class status. It’s a well-oaked, dry wine, with thick but smooth tannins that frame intense blackberry, mulberry and cocoa flavors. Best enjoyed in its youth.
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Fernwood Syrah - 2003
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* Expert NoteJanuary 12, 2012
Ripe tropical fruit and oak dominate this overly sweet Chardonnay. It’s very rich in pineapple tart, golden mango, buttered toast and crème brûlée flavors, but lacks dry balance. Tastes like there’s a lot of white sugar in there.
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* Expert NoteJanuary 12, 2012
You’ll find thick tannins and soft acidity in this wine, which offers direct, jammy blackberry and cassis flavors. It’s quite a rich wine that seems best now and for the next few years.
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* Expert NoteJanuary 12, 2012
This Bordeaux blend is soft and somewhat sweet, with jammy blackberry, cherry and currant flavors accented with oak and tannins. It seems at its best now.
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* Expert NoteJanuary 12, 2012
Tons of upfront fruity flavor mark this crisp, tannic wine. It’s almost sweet in jammy cherries and blackberries, with a smoked meat edge of bacon and caramelized notes from oak. Could be drier and have greater structure and complexity. Drink now with robust grilled meats.
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* Expert NoteJanuary 12, 2012
Dry, tannic and a little harsh and bitter in berry skin astringency, with a deep core of black currant fruit veering into raisins and Port. Drink this robust wine with grilled meats, but it’s not likely to age well.
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* Expert NoteJanuary 12, 2012
This is a drily astringent Zinfandel with bracing acidity, and it’s a little tough right now. But it has enough briary mountain berry fruit, clove and savory pepper flavors to work against barbecued meats and poultry.
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