"Deep, rich, resonant, earthy, black cherry and toasted oak flavors."

"Big, rich, resolute, blackberry, spice and toasted nut flavors."

"Lush, silky, mouthcoating, black fruit, chocolate and nutty oak vanillin flavors."

"Rich, round, lush, black fruit, cocoa and spice flavors."

Category: Cabernet Franc
 

Category: Cabernet Sauvignon ($20.01 & over)

Category: Cabernet Sauvignon ($20.01 & over)

Category: Petite Sirah
 

Category: Red Bordeaux Blends ($20.01 & over)

Category: Syrah/Shiraz (>$20)
 

Category: Zinfandel (>$20.00)
 

Category: Zinfandel (>$20.00)
 

Category: Red Bordeaux Blends ($20.01 & over)

Category: Zinfandel (>$20.00)
 

Category: Chardonnay ($10.01-$20)

Category: Chardonnay ($20.01 & over)
 

"Flank steaks and veal chops meet their match in this peppery, black-fruited Sonoma red; plush and briary zinfandel fruitiness is darkened by the presence of petite sirah and alicante bouschet, and polished by spicy toasted oak notes from 15 months of barrel age."

"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."
 

"Big, zesty and supple, with blackberry cobbler and licorice aromas and complex flavors of huckleberry and cracked pepper beef that finish with ripe but briary tannins." —Tim Fish

"Champions of Value: Selections from wines recommended over the past two years"

"Champions of Value: Selections from wines recommended over the past two years"

"Big, rich, black fruit flavors; deep, chewy and well concentrated with a long finish."

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"Rich, buttery, concentrated, nutty and elegant."

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The grapes for this interesting and compelling Cab come from mall 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 show classic flavors of black currant, cedar and plums., with a rich, complex finish of dusty spices.

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.

The dryness and minerality of this wine, combined with its clean, brisk elegance, make it a very nice partner for shellfish. The flavors are lemons, limes and ripe, crisp white peaches.

Big, rich, ripe, juicy, black fruit and sweet oak vanillin flavors.

Big, deep, rich, long, black plum, French roast and nutty oak flavors.

100% Cabernet Sauvignon. Big, rich, plush, texturous, black fruit, nutty oak and chocolate flavors.

Big, deep, rich, long, black plum, French roast and nutty oak flavors.

Impressions of black cherry support an oaky core with berry and spice scents. Lush texture is enhanced by 15 percent merlot. Tart cherry and red currant notes dominate the finish with beautifully balanced cedar and supporting acidity.

Vinous in the mode of a fine St. Veran, this is leesy and clean with fresh pear and yellow herb scents.  There’s a wheatlike tone to the lees, adding complexity for sautéed calamari steaks or Dungeness crab.

A deep black-ruby color, rimmed with bright purple, distinguishes this juicy Syrah. The aromas are deep-set ripe raspberry and subtle black pepper woodsy notes. There are ample tannins to support the fleshy bright berry flavors and despite the 14.8 percent alcohol this good-value wine shows no heat. As Sammy Davis once famously said, "If you don't like this, you don't like chicken on Sunday."

Aromas of mocha, currant, dill and herb are rich and concentrated on the palate, revealing a dense, complex core of flavor that keeps building on a long, integrated finish.  Very impressive.  Drink now through 2009.

"This stunning dark-purple hunk opened up with a pungent molten core of dark cherry, blackberries covered in sumptuous chocolate and a minty undercurrent. The panelists were captivated by the "fruit-forward attack" that continued on the palate with flavors of dark fruit, cassis and caramel with spiced vanilla. Its finish ended slowly and majestically."

Medium-bodied with a “great backbone,” one panelist declared this inky purple wine as “pleasant and drinkable…It makes me want to jump in.” It had complex aromas of dark berries, dried fruits, cassis, black pepper, earth, vanilla and soy. “Smooth, but forceful and exciting” flavors of chocolate, spiced raspberry jam, baked cherries, dried apricot, cloves, vanilla and raisin faded into a woody, fruity finish with highlighted by clove, dried fruit, black cherry, vanilla and oak

With an opaque, ruby center that faded to a beautiful purple rim, this wine issued aromas of blackberry, chocolate, vanilla and oak. The panel praised its intense flavors of berry fruits, tobacco, berry jam and burnt cedar. Mouth filling and balanced, the wine’s finish left remnants of pepper, prune and vanilla on the finish.

Ripened to peach and roasted apple flavors, this is on its way to tropical but never crosses the line. The warmth of alcohol gives it a broad texture, while the fruit remains firm, ready for chicken tetrazzini with fresh herbs and cream.

Best of Best in California

An interesting wine that that flirts with greatness. It's obviously pedigreed, with a very fine balance of strong tannins, acidity and plummy, blackberry fruit, and has been well-oaked.

Aged for 30 months in barrel and 14 months in bottle before release. Black, cherry, cassis aromas with minty, spicy, peppery, sandalwood, vanilla, licorice streaks – very aromatic. Rich, fat, intense but slightly dry and tannic. Big cassis jam, sandalwood, peppery, minty, black cherry, mocha, cedar flavors. Very spicy, vanilla, cinnamon sandalwood aftertaste.

This is a very good wine, but a young one. It tastes immature now, with its brash, dusty tannins that hide the underlying plum, currant and herb flavors. Even with the softness of its acids, it calls for time in the cellar to open up its hidden treasures. Try after 2005.

A very stylish wine, with fresh citrus blossom scents and a lively citrus, lemon and nectarine core of fruit that veers away from being tart, holding a nice beam of flavors, picking up traces of green apple and spice on the finish.

Robert Parker —A dark plum/purple color is accompanied by big smoky, earthy nose revealing aromas of pepper, black cherries, and earth. This spicy, dense, full-bodied, macho Zin should be drunk over the next four years.

A blend of the big three Cabernet valleys, Alexander, Sonoma and Dry Creek. Polished and elegant, with good berry flavors balanced and green olive, dill, unsweetened chocolate and earth. Feels plush in the mouth, smooth and soft, but complex. Good enough for your best fare.