Winery - Gargiulo
* Expert NoteJanuary 12, 2012
Kicks off with pretty cherry notes in the nose. Dry and bright on the palate, the wine shows lovely ripe Bing cherry flavors, elegant citrus and clean mineral notes. A refreshing and satisfying rosé.
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* Expert NoteJanuary 12, 2012
. Pretty good, satisfying for dryness, upfront cherry and spice fruit, and the crisp acidity that makes it clean. But there’s some bitterness throughout, with a green streak of stalky chlorophyll.
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* Expert NoteJanuary 12, 2012
This polished wine brings firm acids and a scour of tannins to the cherry fruit flavors. With 96 percent Sangiovese, the 4 percent of Cabernet Sauvignon shows up in the cassis finish, which is a little sweet.
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* Expert NoteJanuary 12, 2012
Drinking very dry and pretty tannic now, this Merlot is not at its best. But there’s lots of rich, ripe blackberry and cherry fruit. Try cellaring for a few years to let it all come together.
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Gargiulo Merlot - 2002
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* Expert NoteJanuary 12, 2012
This is a wine that needs some time to show its best. It’s dry and dusty with tannins and a bit hard with acids, but there’s a solid core of blackberry, cherry and sweet tobacco flavor. Give it until 2006.
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* Expert NoteJanuary 12, 2012
Firm and focused, with bright cherry, strawberry and herb notes. Soft, supple tannins give good structure and support a long finish.
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* Expert NoteJanuary 12, 2012
Tastes like the grapes got a little too ripe, which gives the wine a sweetly jammy or pie-filling blackberry and cherry flavor. Add in lots of smoky, caramelized new oak, and this Merlot can’t really be described as dry, no matter how good the individual flavors are.
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Gargiulo Merlot - 2004
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* Expert NoteJanuary 12, 2012
Elegant, crisp and dry, this PG has citrus zest flavors. The texture and weight are lovely and delicate. My main gripe is that the wine turns thin mid-palate and finishes watery.
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* Expert NoteJanuary 12, 2012
Sangiovese has been a major disappointment in Napa Valley, but guess what? This 97% Sangiovese, with 3% Cabernet Sauvignon, is an impressive wine, and the best of Gargiulo’s current releases. It’s enormously forward in cherry pastry filling flavors, while plenty of new oak adds smoky, cinnamon spicy, vanilla brulée complexities, but it’s the quality of the tannins that marks the wine. For all its flamboyance, it doesn’t seem like an ager. Best now through 2011.
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* Expert NoteJanuary 12, 2012
All the parts haven’t come close to knitting together in this Cab. The smoky new oak is out there on its own, while the ripe black currants and savory cherries are doing their own thing. It’s unintegrated. But judging from the quality of the tannins, it should develop in the cellar. Try after 2010.
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