International Wine Cellar | Rating: 88Ruby-red. Oak-spiced dark berry and candied cherry on the nose, with sexy incense and mineral qualities adding complexity. Sweet and broad, with deep blackberry and plum flavors, soft tannins and a late jolt of vanilla. Showing a lot of oak today, but the fruit seems up to it.Author: Josh Raynolds
Self | Rating: 91Not complex, easy to drink, though lacking some satisfaction in the mid-palate. Bright red fruits, dominated by cranberry, boysenberry, and red cherry.Drink Dates: 2010-2012Author: Barryjnewton
Their desire is to make world class wines that reflect the unique soils and climate of their Paso Robles property. Emphasis is placed on making Bordeaux-style blends and single varieties, combining Old World tradition with New World techniques.
California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like , , , and in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. and continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.
Tempranillo is indigenous to and is the country’s most-planted variety. It has thick skin and medium acidity and requires sufficient warmth to develop its signature aromas. In order to maintain acidity during growth to produce a well-balanced wine, the best sites must have a high diurnal temperature range. The best examples of these sites can be found in the high-altitude locations of and . Here producers such as , , , and make full-bodied, age-worthy wines with concentrated flavors of red cherry, tobacco, cured meat, and dried figs, as well as dill and vanilla from long periods in American oak.Tempranillo’s savory flavors pair well with cured meats (particularly Spain’s famous Jamón Iberico de Bellota), roasted vegetables, barbeque-grilled meats, smoky dishes, corn-based dishes, and Mexican cuisine.
Collector Data For This Wine
- 30 bottles owned
- 27 collectors
- Average collector rating: 91
(Out of 27 collectors)