Winery - Kendall-Jackson
* Expert NoteJanuary 12, 2012
Made in a popular style, this jammy wine has cherry, blackberry and spiced rum flavors that are ripe and pure, with a pleasantly tannic texture. Easy to like.
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* Expert NoteJanuary 12, 2012
Solid Monterey Pinot, with hints of green herbs adding complexity to black cherry fruit. Cinnamon, cola and caramel round out the finish of this medium-weight wine.
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* Expert NoteJanuary 12, 2012
With a deep golden color, this late-harvest Riesling has rich flavors of apricots and pears. It’s a little on the soft side, lacking the crispness to give balance to the sweetness. Drink now.
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* Expert NoteJanuary 12, 2012
Simple, rather sweet and candied, with raspberry and cocoa butter flavors and a soft, fruity finish. Nice with mushroom pizza.
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* Expert NoteJanuary 12, 2012
A wonderfully good wine, especially at this price. Easily the best K-J Vintner’s Reserve ever. Inky black, full-bodied and dry, it houses rich, complex blackberry, plum and smoky oak flavors, wrapped into finely ground, firm tannins. Run, don’t walk, to find this affordable beauty.
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* Expert NoteJanuary 12, 2012
Jess Jackson continues his quest for the perfect blended wine. This combination of Napa, Sonoma and Mendocino is quite hefty in astringent tannins. Beneath that is a rich core of sweet black cherry fruit. It seems designed for the cellar. Best after 2007.
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* Expert NoteJanuary 12, 2012
A huge, complex wine that flatters the palate with enormously rich, layered flavors of lemondrop, vanilla custard and butterscotch flavors. Fortunately, there’s crisp Central Coast acidity.
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* Expert NoteJanuary 12, 2012
A little softer than K-J’s Camelot Highlands, but no less delicious, with similar lemon drop and custard flavors and a tinge of sweet, ripe pear. The mouthfeel is round, creamy and full-bodied, with a complex veneer of toasty oak.
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* Expert NoteJanuary 12, 2012
Rustic, fruity stuff here, with bold fruity-spicy flavors. A galumphing wine that’s big and boisterous; nothing shy about it. A bit rough-edged, it needs meat and pasta and similarly uncomplicated foods to tame it.
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* Expert NoteJanuary 12, 2012
Only 300 cases were made of this serious mountain wine. It’s tough as nails now, filled with tannins and acids, and everything’s shut down in the driest way. Deep down there is amazing fruit and authority. This 100% Cabernet will live for two decades, but if you must open it anytime soon, it needs serious decanting and the richest, most imperial foods.
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