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Winery - Mayo

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* Expert NoteJanuary 12, 2012

There are some grapes that shouldn’t be mixed. This blend of various Bordeaux varieties, Petite Sirah and Barbera is one such. There are candied, Lifesaver flavors and deeper, darker currant and plum flavors, and the result is a vinous culture clash.

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Mayo Bordeaux-style Red Blend - 2002

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t M.

* Expert NoteJanuary 12, 2012

Very nice, a rich, juicy Pinot that unfolds layers of flavor on the palate. Enters dry, then releases a sunburst of spicy cherry and blackberry fruit with overtones of mocha and white pepper. Quite full bodied, but keeps its silky lightness throughout.

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Mayo Pinot Noir - 2002

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t M.

* Expert NoteJanuary 12, 2012

Mayo has struggled in the past with these grapes but this vintage brings them back to form. Lush, ripe and intense in plum, cherry, violet and smoky leather flavors, in a dense, complex wine that will develop additional complexities through 2006.

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Mayo Syrah - 2002

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t M.

* Expert NoteJanuary 12, 2012

Really delicious, in that ultraripe, juicy style. Black cherry, plum, blackberry, cassis, spice, pepper and herbs blend in a bold manner, making this a very satisfying wine. Spicy, bright and long on the finish, with firm ripe tannins to frame it.

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Mayo Zinfandel - 2001

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t M.

* Expert NoteJanuary 12, 2012

Bright and racy on the palate, with up front chocolate, black cherry, spice, toast, plum, pepper and herb flavors. The tannins are somewhat astringent, however, but the wine is still quite lovely.

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Mayo Zinfandel - 2001

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t M.

* Expert NoteJanuary 12, 2012

Somebody should pass a law against residual sugar in Zinfandel, especially when it’s made from grapes as obviously good as these. Sugar masks the exquisite berry, tobacco and earth flavors. Sugar also accentuates tannins, making them tougher and grittier. Until there’s such a law, all we can do is hope.

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Mayo Zinfandel - 2000

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t M.

* Expert NoteJanuary 12, 2012

From the warmer, northeast corner of the appellation, and vines averaging 45 years of age, a powerful wine that is a victim of its own excess. It’s a classic case of too much alcohol (18.5%), too much heat, and residual sugar that tastes sweet and Porty. Very high acidity helps, but there’s not enough to create balance.

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Mayo Zinfandel - 2000

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t M.

* Expert NoteJanuary 12, 2012

One whiff and you know this has been exposed to heavily charred oak. It has apples and citrus, but also a lot of heft, which causes some clumsiness. Maybe a little awkward; its appeal will not be obvious to all.

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Mayo Chardonnay - 1998

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t M.

* Expert NoteJanuary 12, 2012

The full, grapey nose is vintage Cabernet, but it’s not particularly complex. There’s a little razor’s edge to the cherry fruit, with herbal notes on the astringent finish. In a word, it’s crisp and tight.

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Mayo Cabernet Sauvignon - 1997

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t M.

* Expert NoteJanuary 12, 2012

The nose of this Russian River Valley, single-vineyard offering shows positive dark berry fruit bearing mild meaty accents. Made in a lighter style, the flavors follow the aromatic opening and the wine finishes dry with medium tannins, red berry and tea notes.

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Mayo Zinfandel - 1998

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