Glass-staining ruby. Ripe cherry and blackberry aromas are complicated by suggestions of mace, star anise and smoky herbs. Sweet dark fruit flavors pick up a refreshingly bitter quality with air, along with a note of candied violet. Spicy and broad on the finish, which clings with impressive sweetness and persistence. This wine drinks well now, especially with a bit of aeration. (JR)
Showing the same slightly uneasy mix of edgy tartness and high ripeness found in its hot and lean East Bench companion, this year's Geyserville may be a fairly deep wine, but it comes with a couple of caveats. It is very tight, and its acid-amplified tannins are too dominant just now, yet its resilient fruit somehow fights through and survives at the finish. While useful with the likes of marinated lamb in the near term, this is one that wants laying down for a good five or six years.
Rustic in texture, with jagged tannins, this is an old-fashioned wine, the kind they drank straight out of the cellar a long time ago. Made from Zinfandel, Carignan and several other varieties, it's dry and tannic, with berry, currant and spice flavors.
Dense, young and tightly wound, this delivers raspberry and earthy dill aromas and concentrated flavors that show firm acidity and tannins as well as plum, Asian spice and licorice notes. Needs time. Zinfandel, Carignane, Petite Sirah, Alicante Bouschet and Mataro.
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