Wine Reviews

This is not a timid wine. It’s rich and round, wearing its brambly, medicinal, earthy, spicy and floral colors loud and proud. The silky mouthfeel is tugged into place by sappy tannins. There’s intensity, balance and structure, and a real sense of place.

Fermented with indigenous yeast, this French oak–aged red exudes aromas of wet leaves, pomegranate, and allspice. While strawberry and mulberry are tart and ripe, the taste of soil is evident. The acidity shows verve, contributing to an overall juicy character that makes for a desirable sipper.

Plenty of spice and modern-leaning, reductive complexity here, as well as bright red cherries, blueberries, cassis and violets. The palate has a fleshy, supple and attractively fresh red-cherry and blueberry core. Mouth-filling, flavorful and vividly fresh at the finish.

Grapes from the higher of the vineyard’s two terraces are fermented with indigenous yeast to produce this wine, whose notes of candied watermelon and raspberry play out with searing acidity. A gossamer of cherry, beetroot, red tea, and cocoa creates a delicious elegance.

Grapes from the higher of the designated vineyard’s two
terraces are fermented with indigenous yeast to produce
this wine, whose notes of candied watermelon and raspberry play out with searing acidity. It’s delicious and elegant, thanks to a gossamer of cherry, beetroot, red tea, and cocoa.