Winery - Rosenthal-Malibu Estate
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* Expert NoteJanuary 12, 2012
Give this some decanting before you drink it. It’s a dark, heavy wine that’s slow to open up. The oak and blackberry aromas lead to a very dry, tannic mouthfeel that’s stuffed with black currants. Really too young now, but should be better by late 2008, and could improve significantly after that.
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* Expert NoteJanuary 12, 2012
An eccentric, but not unlikeable, Merlot, with very ripe, almost baked, black currant flavors that have been well-oaked. Bone-dry, the wine finishes with the taste of exotic Asian spices.
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* Expert NoteJanuary 12, 2012
An interesting Chardonnay from the hills above this exclusive enclave, the wine never went through malolactic fermentation. That’s a good thing, as it lends a minerally crispness to the very ripe peach, pear, apricot, lemon, lime and pineapple flavors. New oak adds just the right touch of smoky, woody char.
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* Expert NoteJanuary 12, 2012
Pretty oaky, with vanilla, buttered toast and charred wood aromas and tastes dominating. Under that are grilled pineapples and peaches, balanced with fine, tart acids. A little off around the edges, but a promising Chardonnay grown in this coastal L.A. climate.
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* Expert NoteJanuary 12, 2012
Certainly richer and more balanced in every way than this winery’s regular ’99 Cabernet. It has well-ripened blackberry and spicy plum flavors that are generously oaked, and is dry.
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* Expert NoteJanuary 12, 2012
Polished in tannins and firm with acids, but just a little overripe, with a touch of raisins and excessive heat in the finish. Nonetheless there’s a wealth of blackberry flavor.
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* Expert NoteJanuary 12, 2012
Smells like asparagus, tastes sweet and flat, with cherry cough medicine flavors.
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* Expert NoteJanuary 12, 2012
A schizophrenic wine. It smells vegetal, like canned asparagus, but tastes better, with berry-cherry flavors and a polished texture.
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* Expert NoteJanuary 12, 2012
Clearly cool-climate, to judge from the tart, citrusy acidity and lemon-and-lime flavors. Would be lean if it weren’t for the toasty oak and creamy texture. As it is, it’s a great food wine.
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* Expert NoteJanuary 12, 2012
From suburban L.A., a well-oaked, medium-bodied wine with cherry and herb flavors. It’s rich but delicate in tannins, with good acidity. Softer than the typical North Coast Merlot.
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