Winery - Mount Palomar
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* Expert NoteJanuary 12, 2012
As the name implies, this is a wine to quaff with munchies, and its only duties are to be red and dry. It fulfills those amply, with dark berry flavors and enough full-bodiedness to stand up to most anything. This blend of Barbera, Cinsault and Sangiovese is cheerful and honest.
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* Expert NoteJanuary 12, 2012
A well-made wine that shows just how good a Bordeaux-style blend can be from this appellation, especially when made in a great vintage. It’s dry and balanced and rich, with a touch of smoky oak and refined tannins. Lacks the acid structure of northerly reds, and needs additional complexities, but a big step forward for Temecula.
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* Expert NoteJanuary 12, 2012
Real Portuguese Port-style aromas, with chocolate, blackberry, spice, and sweet vanilla aromas, and a fruity depth of flavor that pleases. ItÕs richly sweet, with a velvety texture and the high acids necessary to make things bright and balanced. A very nice bottle of dessert wine, highly recommended.
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Mount Palomar Port - NV
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* Expert NoteJanuary 12, 2012
You might mistake this for a young coastal Pinot. It’s crisp, light-bodied and silky, with cherry, cola, herb tea and spicy, smoky flavors. If only the wine were dry.
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* Expert NoteJanuary 12, 2012
From this Southern California appellation, a spicy, rustic wine that’s very dry and full of charm. Flavors of wild berries are strong and tannins are supple. It’s not very varietal, but it’s a nice, friendly wine.
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* Expert NoteJanuary 12, 2012
Well-crafted, with a good, deep color and classic aromas of blackcurrants, cassis, green olives and a smoky layer of sweetly charred oak. Drinks rich and ripe, with pronounced berry flavors that are wrapped in dry, dusty tannins. Soft acids make it round and supple in the mouth, but limit its ageability. —S.H.
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* Expert NoteJanuary 12, 2012
This wine, which smells as if it has been heavily sulfured, has some nice flavors of apples, wildflowers and apricots, underscored by a honeyed sweetness. But it’s very soft and lacks the vivacity to make it come alive on the palate, where it feels tired.
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