Winery - Sinclair Estate Vineyards
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* Expert NoteJanuary 12, 2012
Pleasingly soft in the mouth, this blend of Cabernet, Merlot, Malbec and Syrah is supple with a mellow fruitiness. Cassis and cherries dominate the midpalate, with new oak barrels filling in the back with toast and butterscotch and vanilla. The alcohol is 14.4%—moderate by current standards—and there’s a tickle of tobacco in the finish. This already drinks very well, and can also age over the medium term.
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* Expert NoteJanuary 12, 2012
Roundly fruity, loaded with bright berries, and nicely spiced with herbal (tobacco) highlights. Immediately approachable and nicely structured, this open and generous effort glides into a smooth and chocolaty finish. The tannins have been especially well ripened and polished, so the bright fruit has no sharp edges.
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* Expert NoteJanuary 12, 2012
This captivating wine treads the line between Rhône and Bordeaux. A splash of Cabernet, though just a fraction of the blend, stands out. The wine has depth and persistence, and the mix of grapes works well, showing brambly red fruits, like a Zin, spice and pepper, like Syrah, and some herbal and leafy tobacco in the finish. Complex, unique and quite appealing.
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* Expert NoteJanuary 12, 2012
Young and still integrating its lush barrel flavors, this savory Chardonnay should hit its peak in another two or three years. The fruit is full and fleshy, a generous mix of citrus, stone and tropical fruits. Creamy and nicely textural in the mouth, it has the grip and acidity to keep it poised and detailed through a long finish.
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* Expert NoteJanuary 12, 2012
The addition of 11% Cabernet Sauvignon and 12% Malbec adds meat and muscle to this otherwise moderately light Sangio. Tart strawberry and pomegranate fruit is set against thicker tannins. Firm acids carry flavors of lemon and orange rind into the finish.
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* Expert NoteJanuary 12, 2012
An interesting, fecund nose carries aromas of wet hay along with cherries and plums. Well-balanced and high-toned flavors are bright and set the fruit against firm tannins and a layer of loam and graphite. Give it a few years in the cellar to bring out all the complexity.
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