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Winery - Unti

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* Expert NoteJanuary 12, 2012

From a warmer part of Dry Creek Valley, Rhône specialist Unti has crafted a pale, but rich, blush wine with such an inviting aroma of raspberry sorbet and vanilla, you can’t wait to dive in. It doesn’t disappoint, being delicately silky and drily delicious. Try with grilled sausage and raw veggies with a spicy hummus dip.

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Unti Grenache - 2004

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Wine
Enthusias
t M.

* Expert NoteJanuary 12, 2012

Unti specializes in Rhône-style wines from their Dry Creek vineyard. The reds are pretty good, and so is this rosé, made from Grenache and Mourvedre. It’s completely dry, and despite a delicate mouthfeel, delivers plenty of berry, cherry and spice flavor. For such a light-bodied wine, it has surprising complexity.

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Unti Rosé - 2006

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Wine
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t M.

* Expert NoteJanuary 12, 2012

Consistent with our impessions of Unti’s Benchland bottling, our tasters’ view diverged considerably on Mick Unti’s regular Syrah. The drying tannins on the finish gave pause to one of our reviewers, while another found them balanced by the wine’s dense blackberry, plum and coffee flavors.

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Unti Syrah - 2002

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t M.

* Expert NoteJanuary 12, 2012

Grenache is a terribly hard variety to make on its own. It’s better used as a blender, which this wine proves. It’s dry and silky, with one-dimensional cherry, blueberry and oak flavors. Drink now.

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Unti Grenache - 2007

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t M.

* Expert NoteJanuary 12, 2012

With ripe blackberry and cherry flavors, the fruit of this dry wine stands out, making it enjoyable despite very tough tannins that currently make it astringently sandpapery. A good effort, although the challenge for Unti is to tame those fierce tannins.

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Unti Syrah - 2006

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Wine
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t M.

* Expert NoteJanuary 12, 2012

Here’s a big, thick, full-bodied and extracted wine that captures the essence of Dry Creek Valley Zin. Its marked by extremely briary, brambly flavors of wild blue and black berries and cola. Then the spices kick in, starting with black pepper, ranging through cinnamon and star anise, and then finishing with black pepper. Totally, completely bone dry and quite tannic and acidic, this Zinfandel needs rich fare, and should develop in the bottle over the next 4–5 years.

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Unti Zinfandel - 2007

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t M.

* Expert NoteJanuary 12, 2012

This is a tough, dry wine that needs rich fare to balance it out. It’s very tannic and sharp in acidity, with flavors of coffee, blackberries, dark unsweetened chocolate and spices. Should develop well for many years, gradually mellowing and sweetening.

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Unti Barbera - 2008

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t M.

* Expert NoteJanuary 12, 2012

This Sangiovese, Barbera and Dolcetto blend is a fantastic value in a Chianti-style red. It’s bone dry, tart in acids and dusty, with polished flavors of cherries, backed up by puckery plum-skin tannins. This elegant wine shows real sophistication.

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Unti Red Blend - 2003

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t M.

* Expert NoteJanuary 12, 2012

Drink this dark, chewy wine with full-flavored Italian beef or veal dishes. It’s packed with dry, strong tannins and is high in acids. By itself it’s austere, but rich meats will coax out the blackberry and roasted coffee flavors.

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Unti Barbera - 2003

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Wine
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t M.

* Expert NoteJanuary 12, 2012

Zin hardly gets better than this dark, deeply flavored wine. The aroma suggests grilled meat, leather, blackberry pie, espresso, cinnamon and vanilla. Drinks full bodied and tannic, but very dry, combining power and authority with finesse. This wine is beautiful now, and should hold and improve for years.

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Unti Zinfandel - 2002

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