Winery - Petaluma
* Expert NoteJanuary 12, 2012
The spicy apple, pear and quince notes are understated and elegant, rather than effusive or brash. Has a steely edge to the flavors that provides enough structure for a few years of aging, and finishes long and intense with notes of gray clay.
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Petaluma Riesling - 2000
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* Expert NoteJanuary 12, 2012
Compost aromas blow off to reveal delicate, if thin, red cherry and toast. One-dimensional red fruit and a hint of green herb carry through the short, acidic finish. —K.F.
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Petaluma Shiraz - 1999
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* Expert NoteJanuary 12, 2012
At this price, it would be hard for this wine to live up to expectations—which is why we taste blind. But without any preconceptions, this wine was still delicious. The promising oaky aromas of honey drizzled over toast, coconut and vanilla are backed by white peach. It’s tightly wound and less giving on the palate.
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* Expert NoteJanuary 12, 2012
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* Expert NoteJanuary 12, 2012
This is a straightforward blend of Cabernet Sauvignon (51%) and Merlot (49%) with plenty of toasty oak. It starts with scents of cassis and vanilla, then adds a hint of mint on the palate. It’s all delivered in a restrained style—medium-bodied, with charred oak on the finish.
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* Expert NoteJanuary 12, 2012
Medium-bodied with chewy tannins, this 50-50 Cab-Merlot blend offers a sturdy foundation of plum and black cherry fruit. Anise, tree bark and spearmint accent the palate; spice, caramel and grilled meat aromas play on the nose. Excellent and very enjoyable. Imported by Paterno Wines International.
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* Expert NoteJanuary 12, 2012
Shows some rather riper-than-expected fruit flavors, hinting at peach or nectarine as well as the standard apple and lime. The result seems a touch off-dry, although the actual residual sugar is only 3.5 g/L. Despite being lightweight in the mouth, it turns a bit honeyed and weightier on the finish. Drink it over the next few years.
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Petaluma Riesling - 2008
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* Expert NoteJanuary 12, 2012
A terrific example of Australian Chardonnay, the 2003 Tiers offers mature aromas of truffles, orange marmalade and peach preserves. It’s full-bodied and rich, yet retains a sense of freshness on the long, anise-tinged finish. Drink now–2012.
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* Expert NoteJanuary 12, 2012
A blend of 68% Pinot Noir and 32% Chardonnay, this is one of the lighter-bodied Australian sparklers, featuring fruit-forward aromas of pineapple, vanilla and coconut. Flavors of citrus and toast are more standard fare; the wine finishes with good length, suggesting a few years of cellaring will do it no harm.
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* Expert NoteJanuary 12, 2012
The clay-and-chalk mouthfeel is a winner, as are the ink, bark and eucalyptus aromas. On the palate, this 50-50 blend shows a definitive fresh-herb note over taut, unyielding red fruit. The result is something that tastes rustic, Old World, unexpected—yet still very good.
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