Winery - Paraiso Vineyards
* Expert NoteJanuary 12, 2012
This easy wine’s bouquet shows hints of leather and earth. Smooth, even slick, on the palate, its plum fruit, cinnamon and cocoa elements are attractive, but also communicate a certain dullness.
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* Expert NoteJanuary 12, 2012
The best Paraiso Chard I’ve ever had, this inaugural wine, a low-production block release, is tight and firm. Acidity, minerals and lees star. But there’s also a tremendous core of ripe tropical fruits, roasted hazelnut, marzipan, coconut macaroon and all sorts of interesting things. Cellar it for a while, then drink from 2007–2010.
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* Expert NoteJanuary 12, 2012
Showing plenty of zesty acidity, this dry Chard has modest flavors of peaches and pineapples, wrapped into a creamy texture. It finishes quick and clean.
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* Expert NoteJanuary 12, 2012
Here’s a nice, everyday Chard that shows the pedigree of its appellation in the balance of crisp acidity and ripe fruit. Shows peach, apple, apricot and smoky vanilla flavors that finish with a dusting of Asian spice.
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* Expert NoteJanuary 12, 2012
Showing plenty of Santa Lucia character in the well-ripened black cherry fruit flavors and sturdy structure, Paraiso’s Pinot also displays an elegance that makes it immediately drinkable. It’s dry, but there’s an impression of sweetness from toasty oak and ripe fruit that’s irresistibly tasty.
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* Expert NoteJanuary 12, 2012
A little sweet for my taste, but the acidity is here for balance, the texture delicate and sensual, and the cherry, root beer and spicy flavors are quite tasty.
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* Expert NoteJanuary 12, 2012
Very dry and fairly tannic, with interesting flavors of cherries, currants and licorice, and an earthy-tobacco note. The finish is very peppery. It’s a solid, good wine with some extra qualities of elegance and depth.
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* Expert NoteJanuary 12, 2012
Earthy and simple-fruity, with way too much toasted oak. Will have its fans.
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* Expert NoteJanuary 12, 2012
A pretty wine, filled with juicy fruit flavors such as peach, apple and kiwi. Drinks pretty sweet, with a rich, honeyed finish. Fortunately, good acidity is there for balance.
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* Expert NoteJanuary 12, 2012
Here’s a big, dark, ripe and oaky Pinot Noir, brimming with cherry pie, raspberry Newton, oatmeal cookie and Asian spice flavors. It’s a little soft in acids and tannic, but dry and silky. Try aging until at least 2011, and should develop additional bottle complexity through 2014.
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