Winery - Vivác Winery
* Expert NoteJanuary 12, 2012
This Cabernet from New Mexico surprises with its complex nose of savory spice, plum and currant, and flavors of red berry, mocha and anise. Firm tannins and good balance are topped by a lingering mocha and mint finish.
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* Expert NoteJanuary 12, 2012
A bit rustic and unrefined, this New Mexico red has an underdeveloped fruit profile with some sour notes. There’s just a bit of pleasant plum and prune flavors in the mouth but they drop off quickly. No improvement with age.
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* Expert NoteJanuary 12, 2012
A really strong showing by Vivác, this New Mexican Syrah offers appealing blackberry fruit and wood smoke aromas alongside a crisp palate infused with cassis notes. The medium finish shows some nice bramble character. Try with roasted game. Drink now or hold a year or two for more complexity.
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* Expert NoteJanuary 12, 2012
Subtly oaked with just a sheen of cream, yogurt, and toasted nuts on the nose, this dry, full-bodied Chard has pleasant apple and pear flavors, but could use a kick of acidity and freshness in the mid-palate. It’s a savory wine overall with a hint of green on the finish.
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* Expert NoteJanuary 12, 2012
This wine starts with a combination of herbs, allspice and cinnamon leading into spicy, red berry flavors. A touch angular, but its dry character makes it easy to pair with food. Think spicy cuisine, grilled beef or hamburgers.
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* Expert NoteJanuary 12, 2012
Spiced meats, cherry and pepper give this plucky red a food-friendly edge. On the palate, it’s spicy and slightly tart, with cranberry, blueberry and crushed herbs. Earthy and dry, the wine will pair well with spiced meat and pastas.
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* Expert NoteJanuary 12, 2012
Bright cherry, pepper and spice aromas lead on this flavorful red. Fruity flavors of cherry and plum are laced with pepper. Vibrant and fun—and food friendly. Think duck or a meat lasagna.
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* Expert NoteJanuary 12, 2012
Good fruit, substantial, meaty spices and a long finish recommend this. The nose is a little edgy and there’s a bit of elbow to the tannins, but overall, good flavors and finish.
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* Expert NoteJanuary 12, 2012
Earth and spice on the nose are intriguing but slightly rustic on this Cab, aged in French Oak for 18 months and grown in the northern region of the state. The flavors are edgy and slightly thin, though the oak imparts a nice spicy base.
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* Expert NoteJanuary 12, 2012
This unique red blend from New Mexico has a nose of candied spice and a smooth but structured character of red berry, spice and a touch of sweetness. It’s not terribly complex but the flavors are good and the overall impression appealing.
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