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Winery - Taz

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Wine
Enthusias
t M.

* Expert NoteJanuary 12, 2012

Simple, dry and direct. The silky texture houses slightly green flavors of tea, cherries and cola. Ready now.

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Taz Pinot Noir - 2007

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Wine
Enthusias
t M.

* Expert NoteJanuary 12, 2012

You’ll find all the toasty oak you want here, and plenty of ripe peach, Bosc pear and mango flavors too. The texture is creamy and smooth. It’s a little sharp in the finish, but it’s a nice Chard with some fancy features.

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Taz Chardonnay - 2003

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Wine
Enthusias
t M.

* Expert NoteJanuary 12, 2012

2008 was a great vintage for Tax, and this Santa Barbara bottling is a great value. It really delivers, offering a dry, elegantly structured and complex wine. The silky texture houses savory flavors of cherries, red currants, cola and sandalwood, with an umami taste of bacon. Just delicious for drinking now.

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Taz Pinot Noir - 2008

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Wine
Enthusias
t M.

* Expert NoteJanuary 12, 2012

A little too soft and one-dimensional, but with enough polish and complexity that it rises to white-tablecloth status. The cherry, red raspberry, cola and carob flavors have a smoky oak edge.

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Taz Pinot Noir - 2005

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Wine
Enthusias
t M.

* Expert NoteJanuary 12, 2012

Very dry and racy in acidity, Taz’s basic county-wide Pinot shows good Santa Barbara character. Its cherry, currant and spice flavors will play nicely against a charbroiled steak or seared tuna.

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Taz Pinot Noir - 2006

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Wine
Enthusias
t M.

* Expert NoteJanuary 12, 2012

With just a touch of oak that adds a little cream, this beautiful wine is a textbook example of why Pinot Gris has been so successful in California. Fully dry and explosively crisp in acidity, the flavors are exotic and complex, ranging from pink grapefruits and limes through lychees and figs to honeysuckle flowers and clove-scented vanilla. A great food wine and, at this price, a sommelier’s dream.

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Taz Pinot Gris - 2007

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Wine
Enthusias
t M.

* Expert NoteJanuary 12, 2012

This cool-climate Syrah has Hermitage in its sights, and is well worth the price. Bone dry, full-bodied and distinguished, the wine opens with white pepper and cassis aromas, and turns deliciously complex in the mouth, offering waves of black currants, grilled meat and oak that finish tannic. Drink now through 2010.

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Taz Syrah - 2003

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Wine
Enthusias
t M.

* Expert NoteJanuary 12, 2012

You immediately pick up on the cool-climate origins of this wine. It’s all rhubarb and cola, an impression confirmed with the first taste. Acidity stars here, but there are riper flavors of black cherries. Rich tannins, too. The wine is totally dry. It hasn’t come together yet. Try aging until 2007.

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Taz Pinot Noir - 2003

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Wine
Enthusias
t M.

* Expert NoteJanuary 12, 2012

Los Alamos is a Santa Barbara region that should have its own appellation, to judge by this and many other wines grown there. A cool place, it has given this Chardonnay brilliantly crisp acidity, while ripening the fruit to perfection. Apricots, peaches, pears and mangoes are the primary flavors, enhanced with rich, toasty oak.

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Taz Chardonnay - 2006

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Wine
Enthusias
t M.

* Expert NoteJanuary 12, 2012

Oak dominates this wine, to its detriment. Just about all you can taste is sweet vanilla, smoke and woodsap. It gives a medicinal taste to the lemon and lime flavors.

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Taz Chardonnay - 2007

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