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* Expert NoteJanuary 12, 2012
Dry and softly tannic, this Cab is ready to drink now. It offers blackberry, black and red currant, licorice and sage flavors, with a touch of smoky new oak.
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* Expert NoteJanuary 12, 2012
A rich, soft Cabernet that delivers quality for the price. Shows much in common with more expensive Cabs, with lush tannins and plenty of blackberry, cherry and oak flavors. Ready now.
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* Expert NoteJanuary 12, 2012
They should put this in a time capsule as a classic example of early 20th century California Zinfandel. Lusty, soft and high in alcohol, it features superripe, slightly sweet flavors of cherries, red currants and chocolate, with all kinds of peppery spices.
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* Expert NoteJanuary 12, 2012
This very dry wine shows the spicy, briary flavors of Dry Creek Valley Zinfandel. The flavors are of wild black and red berries, currants, brambly nettles, pepper, Chinese 5 spice, espresso and a hint of earthy dark chocolate. Quite a fine, complex drink that wants smoky, charred meats, like barbecued ribs, pork, or a rich grilled steak.
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* Expert NoteJanuary 12, 2012
One sip is all it takes to love this wine, if you’re a Zinfandel fan. It’s bone dry, silky in texture and spicy, with brambly, briary flavors of wild forest berries, red currants, tobacco and beef jerky. Feels really rich and savory, right through the long, peppery finish. And look at that price.
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