Winery - Liberty School
* Expert NoteJanuary 12, 2012
Lots of richness and complexity in this lovely wine, which has flavors of ripe blackberries, cassis, roasted coffee, herbs and smoky oak. It’s quite dry, with a good grip of tannin.
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* Expert NoteJanuary 12, 2012
Good price for a dry, crisp and flavor Chardonnay with some real fancy character. Flatters the palate with opulent pineapple jam, pear, lemon and orange fruit flavors, finished with rich oak.
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* Expert NoteJanuary 12, 2012
Bizarre and unripe. Aromas of canned peaches with a strong note of the veggies, especially asparagus. The oaky overlay feels unnatural, with disembodied smoke and char flavors. Tart and acidic, and that vegetal taste returns to haunt the finish.
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* Expert NoteJanuary 12, 2012
Lots to like in this Cab. Few regions do a better job of ripening red wines than Paso Robles while keeping prices modest. This one, from the hilly, limestony west side, is softly rich in blackberry and cherry flavors wrapped in fine, sweet tannins. This is a good price for a Cab of this quality.
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* Expert NoteJanuary 12, 2012
A smooth, crisp Syrah-based Rhône blend, and a good value in a dry, full-bodied red wine. It has strong flavors of berries and cherries that veer into raisins, but not too much.
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* Expert NoteJanuary 12, 2012
This nice, everyday Chard has pleasantly ripe, plump flavors of tropical fruits and peaches. There’s a rich veneer of smoky oak that adds spices and vanilla.
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* Expert NoteJanuary 12, 2012
Jammy, grapey and fresh, with blackberry and cherry flavors that taste right out of the fermenter. Richness comes from notes of coffee, leather and spice. So easy to imagine drinking this wine with a cheeseburger.
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* Expert NoteJanuary 12, 2012
Great price for a Cabernet this nice. It’s dry, smooth and classic in blackberry and currant flavors, with a deft touch of smoky oak. Just a bit too acidic; a rich steak will help.
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* Expert NoteJanuary 12, 2012
Always a pretty dependable Cab at around this price, the ’05 is soft and basically dry, with very ripe flavors of cherry jam and blackberry preserves, and rich, dusty tannins to bite through barbecue.
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* Expert NoteJanuary 12, 2012
A little heavy in oak, this Chard has rich, long hangtime flavors of apricot jam and pineapples, wrapped in a creamy texture. It finishes dry and spicy.
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