A blend of 60% Zinfandel, 25% Syrah and 15% Merlot, this red is lighter in weight and much more savory than expected. I might have guessed it was a more expensive European wine if I had tasted it blind. Aromas and flavors of red berries are nicely intertwined with the earthy suggestions, and only a touch of alcoholic heat in the finish discloses this as a Zin-based blend from Paso.
Juicy and vibrant, with tart grapefruit zest coming up on initial entry. Brimming with kiwi, caramel, lanolin, and a stoney middle, it is opulent and expressive. A dynamic white that sets the standard as the only certified organic vineyard in the Santa Lucia Highlands.
As promised, over 12 unique clones are used to produce this stunner. With power behind it, notes of black plum are a stand-out, amidst anise, dried lavender, cola, and espresso. Armed with luxurious concentration of dark blue fruit and color, this Pinot also possesses an inner delicate soul.
Spending eight months in (25% new) French oak, this startlingly focused Chardonnay tastes of luscious pear crème, honeysuckle, and toasted brioche. Lemon meringue suits up on mid-palate, with ripe pineapple and a pinch of salty stone on the finish.
On the west side of the Salinas Valley, Arroyo Seco is known for its ancient riverbed surrounded by alluvial benchlands. It’s a cool-to-moderate climate, influenced by the proximity of the Monterey Bay. Dotted with rosemary and basil, this Sauv Blanc was aged five months in French and Hungarian oak. A vibrant lime zest binds with racy acidity. Framed by a sparky salinity are delicate oak notes on the finish.
A fragrant medley of exotic aromas – lime zest and papaya pop out of the glass. Notes of ripe honeydew, nectarine with a hint of jasmine cascade over the tongue. The finish is savory with persistent grip.
A dynamic attention-getter, this sturdy, architecturally brilliant red keeps the palate alert with a firm grip. Dusky heather, roasted coffee, graphite and new leather are formidable textures and flavors. Fleshy and opulent, its boldness is unbound, and its age-ability unlimited.
It’s a deep dive into a maelstrom of boysenberry, espresso, and strokes of mocha-kissed oak. The finish of soy sauce and cigar leaf adds a savory freestyle finesse.