On the nose, dark sour cherries, dates, burnt figs, grilled meats, burnt ambers, liquid smoke & dark dry florals. The core color is dark with garnet edges. The palate is; slightly sour but mostly sweet dark cherries, stewed plum, cooked strawberries, rhubarb, dates, figs, tomatoes, smoke, grilled meats, brewed coffee, light tarry notes, dry crushed rock powder, volcanic minerals, dark rich earth, dusty tannins, dry dark florals, soft chewy leather, nice round acidity with a decent, soft, elegant finish...50-50 fruit & earth. This is the largest co-op producer in Europe with 50 members. They collectively have 250 acres; which is about 1/6 of the total under vine. Photos of; the town of Barbaresco (their tasting room near the tower), Produttori cellar and their tasting bar. No appointment necessary. Close to Gaja and the town has one of the best one star Michelin lunches as well as the best service we've experienced. Just right of Gaja. Good with our Veal Bolognese. — 8 years ago
It's in solid shape. Dark chocolate & mocha powder influenced; blackberries, dark cherries, cherries, strawberries, plums, just a whiff of green bell peppers & jalapeño, crushed brown volcanic rocks, mushroom, steely minerals, dry stems, decayed floral bouquet, fudge w/ nuts, orange peel, chocolate pudding, rich semi-sweet black turned earth, dry stones, vanilla, light spice-box, grilled meats, cigar, used leather, steeped tea, brewed dark roast coffee, anise, toffee, nutmeg, cloves, cinnamon, brilliant acidity, great; balance, tension, length, structure with a round, lush, full evenly mixed blend of all of the above on the long finish. Crazy, complex, every changing in the mouth beautiful Merlot. What was Paul talking about in Sideways? I'm thinking Mediterranean prepared Lamb Shank pairing. Oh...what were you doing in 1996? — 8 years ago
Very nice balance for a younger Cali cab. Dried earth and minerals mixed with plumb and raspberry. Certainly will change over the years but in a good way. — 9 years ago
Special wine from Sonoma, which I don't drink often. Cool producer doing interesting things on the CA wine scene. Top notch. Purchased at Flat Iron wines NYC. — 10 years ago
Smoke, marshmallow (s'mores!), wet earth, and cherry. Smooth, integrated tannins with juicy acidity. Long finish. Great value! — 10 years ago
Datk fruits with smooth tannins. Palate falls a bit flat. Not bad but not great. — 10 years ago
Flat out delicious. — 11 years ago
This Syrah is made in conjunction with Consultant, John Duval of Penfolds fame. John has also been making his Duval private label wines since he departed Penfolds back in Barossa. Gorgeous nose of sweet dark currants, dark moist soils, licorice, smoke, grilled meats, violets and fresh florals. The palate is rich, round, thick, sexy and elegant. Blackberries, liqueured, dark cherries, cherries, strawberries, lots blue fruits, smoke, grilled meats, cinnamon, vanilla, rich scorched earth, loamy soils, touch of crushed dry rocks, liquid violets, dark fresh flowers and full, mellow acidity. The structure, length, tension and balance are drop dead gorgeous. The finish is thick, full and flat out mouthwatering and jaw dropping gorgeously sexy. Photos of the Long Shadows logo, one of their vineyards and beautiful tasting room. — 8 years ago
This Friday my Cabernet fix is from Washington State.
Dark ruby in color with a reddish rim.
Nice nose of blueberries, plums, cherries, vanilla, cedar, cloves, chocolates, light green bitter vegetables, earth, tobacco, beef jerky and peppercorn.
Medium to full bodied with medium acidity and nice legs.
Dry on the palate with blackberries, black currants, sweet plums, green pepper, earth, vanilla, licorice, spices, oak and peppercorn.
Long finish with firm tannins and black pepper.
This is a nice and pleasant Cabernet Sauvignon from Columbia Valley. A bit unbalanced now, but very enjoyable by itself or with food. A good sipping wine too. Resembles a good quality
California Cabernet.
Drinking nicely now and will be better in a year or two.
14.5% alcohol by volume. — 8 years ago
Great Porter — 9 years ago
Holy Rhone Batman! Blackberry and currant, intertwined with bacon fat and tobacco. Loamy earth on the finish. Lush and velvety. Not fit the meek - this has to be your thing. Just awesome. — 9 years ago
Smells like earth, cherry, and mild smoke. Tastes like slate and cherry with medium tannins. — 9 years ago
Lots of berries & touch of spice but very balanced zin with lots of earth & minerality. — 9 years ago
2+ hour decant. Like peeling an onion layer by layer. Earth, olive tapenade, smokey meat, blackberry, resinous herbs, sea spray. Tannins show persistence but fine. Bright acid. — 10 years ago
Popped open an owc of this to try out. Cherry, earth, leather and dried herbs not great as it also seemed a little flat and dull on the finish. Expected more! — 10 years ago
Quite nice! Bright, earth, mineral and delicious dried cherry & bright bing. I recommend. — 10 years ago
Deeply in love with this wine. — 12 years ago
I recently read about Bedrock's purchase of the Evangelho Vineyard, and was relieved to know that these old, own-rooted vines in sandy soil will be preserved. As for the wine, it is wonderful, with raspberry/boysenberry aromas and flavors, with notes of beeswax, earth, spice, and violets. Rich and velvety, but bright in its great balance of acid, tannin, and fruit. Excellent length, and just 14.1% abv. My new favorite Zinfandel-based red blend! — 8 years ago
Great cab franc- smooth flavours with a very clean finish. A delight. — 9 years ago
Juicy dark fruit and brooding earth and herbs. Slightly smoky. — 9 years ago
Day 1 was promising with nice aromatics, ample fruit and earth, balanced with supple tannins. Day 2 is showing much less interestingly, much softer, and a bit flat. Feels a bit tired. I wouldn't hold these too long. — 10 years ago
Burly and robust with good earth notes — 10 years ago
Wet earth, pear and apples. Great memory from our trip to champagne. Happy new year Kathy! — 11 years ago
David L

13'. Roots Wine Company .The barrel project Grenache. 30 months in barrel. 30 minute decanting . Truly a crowdpleaser. — 8 years ago