Winery - Preston of Dry Creek
* Expert NoteJanuary 12, 2012
Check out the pretty onionskin color of this subtle rosé, a blend of Mourvèdre, Cinsault and Grenache. Starts with delicate but rich aromas of raspberry and smoke, and tastes very dry. There’s an austerity to the flavors but also a good degree of complexity in the interplay of dusty tannins, acids and alcohol.
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* Expert NoteJanuary 12, 2012
Pepper, peppermint, wintergreen, menthol and spearmint highlight this young, herbaceous, but charming wine. The aggressive grassiness is nicely countered by a rich, creamy texture, although of course it’s bone dry. There’s a long, peppery, citrusy aftertaste.
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* Expert NoteJanuary 12, 2012
Once you get past the tannins, you’ll find a rich vein of young, jammy black cherry nectar. This dry wine is polished, supple and forward in fruit. Be sure to match it that have foods with a sweet edge, like a smoky baked ham with cherry sauce.
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* Expert NoteJanuary 12, 2012
Here’s the kind of red 19th-century Sonoma immigrants drank with gusto, a strong, rich wine with berry flavors and an in-your-face personality. Dry, tannic and gutsy, this wine isn’t shy about showing its sunny, warm-climate origins. —S.H.
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* Expert NoteJanuary 12, 2012
A dense, oily wine whose full-bodiedness leaves thick stains of glycerine on the glass. Tastes strongly of apricots and figs, and is very sweet and rich. Would be nice with vanilla ice cream.
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* Expert NoteJanuary 12, 2012
Preston brings control to this explosive varietal, reining in the berry and fruit flavors to craft a wine that’s more like a Cabernet of Merlot. It’s still big in flavors, with oodles of blackberry jam and pepper, and very dry.
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* Expert NoteJanuary 12, 2012
Here’s a chewy wine that combines lush, exotic aromas and flavors with very dry fruit and a graceful elegance. The aroma suggests wild thyme and honey, grapefruit juice and smoky spices. It drinks rather like a Sauvignon Blanc, with tight, lemony flavors and crispness.
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* Expert NoteJanuary 12, 2012
This big Dry Creek stalwart has fine, deep berry fruit, a slight and attractive meatiness on the nose and olive-garlic accents. Sounds weird, but it works: It has firm structure: the tightly packed fruit needs a few years to open and shed the moderate tannins.
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* Expert NoteJanuary 12, 2012
A simple, country-style wine, with cherry flavors. It’s dry and tannic. It’s not Cinsault’s fault that by itself it can only make an innocent little wine.
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* Expert NoteJanuary 12, 2012
Fruit salad in a glass, with big flavors of peaches, limes, apples, and grapefruit. Drier than most of today’s Viogniers, with very crisp acids that wash over the palate and stimulate it for food.
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