Abundant in smashed cherry and blueberry with a smattering of candied violet and clove, the nose poses a delightfully curious contrast to the palate, whose combination of quite bright acidity and slightly grainy tannins lends textured freshness to flavors of black cherry and red apple—and so does a skosh of soil-dusted porcini toward the finish.
An archetypal Cabernet-based Bordeaux blend with firm, structured tannins that are beautifully organized with supportive acidity and minerality. Blackcurrant backs leather and soil tones while a savory wave of dark roast coffee and toasted herbs offer a luxe finish.
Classically styled and highly polished, this medium-bodied blend of 80.3% Chardonnay and 19.7% Pinot Noir (which fermented in 22% oak and spent three years on lees) is the complete package. From aromas of freshly baked bread and bright notes of green and yellow orchard fruit to a whiff of forest air and captivating hints of white fig and pine nut, it’s a serious wine that nonetheless affords pure pleasure.
Pinot from anywhere costing less than $20 is a dicey buy, but this is admirably delicate and so well-proportioned that it shows no rough edges or shortcomings. Light in body but very pure in flavor.
Showing somewhat deeper flavors and more textural definition than this producer’s fine “Vineyard Reserve” Pinot, this is an outright steal rather than just a very good deal. The bouquet is restrained but the flavors show delectable notes of red cherries and raspberries as well as strawberries. Tannins are super soft and very well-tuned to the wine’s gentle flavor impact.
This is a serious challenger to bottlings of Pinot Grigio from North-Eastern Italy, showing open fruit flavors recalling apples and pears with an engaging mineral undertone that rides along with the fruit notes through the finish. Dry but hardly austere, it shows nice freshness but also real substance on the palate.
Even if you didn’t read the label before getting this into a glass, it wouldn’t take long to figure out that “VDR” stands for Very Dark Red. It is indeed just that, but a judicious dose of residual sugar keeps it from seeming harsh. Its sweetness is well connected with the fruit’s flavors of ripe Bing cherries and black raspberries.
Earthy notes of black tea, graphite, and clove are amped by cassis, cherry cola, and black plum.