Winery - Weisinger's of Ashland
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* Expert NoteJanuary 12, 2012
Some nice toasty flavors underscore generic fruit. When all is said and done, it is a neutral, crisp white wine enlivened with a bit of spice and toast from the barrel aging. Still, a bit of veggie/canned pea flavor dampens the finish.
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* Expert NoteJanuary 12, 2012
Weisinger’s Bordeaux blend red is named after its Pompadour Vineyard. The ’99 is a step up from the previous vintage; riper grapes and none of the veggie scents. An earthy nose of black fruits and ash leads into a tart, tannic wine that equally mixes flavors of grape and soil. —P.G.
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Weisinger's of Ashland Bordeaux-style Red Blend - 1999
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* Expert NoteJanuary 12, 2012
Tart, apricot/white peach flavors offer no real hint of varietal perfume, though classic Gewurz flavors can be found in the lightly floral finish. High acid wine.
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* Expert NoteJanuary 12, 2012
From the winery’s premier vineyard comes this inky, earthy wine with woodsy aromas. Flavors of plum and pie cherry dominate the fruit, along with a definite smoky, charred flavor, perhaps from overroasted barrels.
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* Expert NoteJanuary 12, 2012
This is exceptionally dark, with a sappy, vinous nose showing black cherry, smoke, sweet chocolate, some stem and a hint of dill. There is more than a hint of pickle barrel, and lots of acid, chalky tannins
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* Expert NoteJanuary 12, 2012
A proprietary Cab/Pinot/Nebbiolo blend. Flavors are light and the tannins are tough: a grapey, cherry-candy start that finishes with serious toast and tannin. The mid-palate simply isn’t there, and can’t support the thick, tannic finish.
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* Expert NoteJanuary 12, 2012
There is an attractive, fresh scent of herbs and clean, crisp apples, which leads into a firm-structured palate impression, like biting into a ripe fresh piece of fruit. Ten percent was barrel fermented, adding just the right touch of oak.
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* Expert NoteJanuary 12, 2012
Plenty of earth and barnyard in the nose, with dark, toasty licorice underneath. There’s some nice concentrated cherry fruit at the core of this wine, but the rough tannins are a bit too bombastic at this point in time.
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* Expert NoteJanuary 12, 2012
Spicy and green at first, with an aromatic resemblance to salsa and bell peppers. In the mouth, that bell pepper character never goes away, but with time it becomes more subdued as powerful berry fruit and chocolate come on strong. The finish, however, is hard as nails, courtesy of fierce tannins, thus an affinity for tannin is required to get much from this unusual wine.
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* Expert NoteJanuary 12, 2012
This Bordeaux blend features charred, barrel-driven aromas along with leather and black-fruit aromas. The palate is snappy and acidic, with plum and raspberry flavors poking through a heavy coating of concrete tannins. The finish is equally tight and grippy, and here the tannins are even more pronounced. Very tight and hard; time in the cellar could be the prescription.
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Weisinger's of Ashland Bordeaux-style Red Blend - 2000
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