Winery - Wild Oak by St. Francis
* Expert NoteJanuary 12, 2012
The grapes for this interesting and compelling Cab come from all over the county, including Russian River Valley, Rockpile and the Mayacamas Mountains. The winemaker’s blending expertise shows in the wine’s delicious balance. Dry and zesty, it shows classic flavors of black currants, cedar and plums, with a rich, complex finish of dusty spices.
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* Expert NoteJanuary 12, 2012
A very nice Merlot, just a little bit light in weight, but very balanced and tasty. Its soft, lush tannins frame flavors of cherries, blackberries and cola, with hints of leather, soy and violets.
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* Expert NoteJanuary 12, 2012
Watery and thin in fruit, this dry, acidic wine has only modest peach and citrus flavors, with some oak elaborations.
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* Expert NoteJanuary 12, 2012
Soft in texture, this Zin has flavors of freshly crushed, ripe blackberries, cherries and raspberries, cocoa and black pepper, with a burnt brown-butter, baked pastry crust edge. It’s pretty tannic, which makes it a good foil for rich meats and cheeses. Decant for an hour or two.
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* Expert NoteJanuary 12, 2012
Hot and harsh, this Syrah has overripe, burnt flavors of prunes. It’s very dry and turns bitter on the finish.
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* Expert NoteJanuary 12, 2012
It’s dry and a bit rugged, but saved by lush flavors of black cherries, currants, mocha and spices, and a sweet coating of sandalwood. Decant for an hour to let it breathe.
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* Expert NoteJanuary 12, 2012
A good Cab, dry and balanced, whose tannins are richly impressive and sweet. Shows a good tension between the oak and the ripe black currants. Easy to like, and should develop for a few years.
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* Expert NoteJanuary 12, 2012
Too oaky, with vanilla cream and sweet butterscotch flavors dominating the underlying pineapples, apples and limes.
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* Expert NoteJanuary 12, 2012
So oaky, it tastes like a toothpick; this is all caramel, butterscotch and toast.
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* Expert NoteJanuary 12, 2012
Enormously rich and ripe, with waves of blackberries, cherries, licorice, chocolate and cedary oak influences. Feels dry and lush in the mouth, but very tannic, giving a sandpapery astringency. You can drink it now with a good steak, but this Cab should develop though 2013, at least.
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