CHENIN BLANC / VIOGNIER
ROSE OF CABERNET
RED DIRT RED
LATE HARVEST GEWÜRZTRAMINER
Wine Enthusiast Magazine, April 2011
"A 100%-Cabernet Franc from mountainous El Dorado County! This wine’s crazy good with tons of varietal character — woodsy tannins, touch of green pepper, vials of violets — that’s also packed with plenty of great plum, cassis and savory notes of leather and mocha, all in a memorable package. With plenty of grip and acid, enjoyed over a meal, it gets better by the minute and has the depth to age 5 - 10 years, too."
The Tasting Panel, June 2011
"Smooth and silky with plum, spice and hints of smoke and mocha; sipple, dense and balanced with good length" - Anthony Dias Blue
Wine Spectator, October 1st, 2009
"Cabernet Franc is the best Bordeaux variety grown in the Sierra Foothills, and this is a pretty good one. It's dry and classically structured, with rich flavors of cherries, herbs, and oak, and a briary character of wild mountain berries." - S.H.
Wine Spectator, Web Only 2007
"Ripe, supple and complex plum and black cherry fruit is intense without being heavy, with some ultraripe notes that provide a hint of raisin. Ends with chewy tannins. Drink now through 2011" - James Laube
Wine Enthusiast, October 2006
93 Points, Editors Choice
"It really impresses for its dry finesse, a wine that exhibits true gout de terroir in the earthy, mushroomy flavors with their subtle hint of black cherries and violets."
Wine & Spirits, September 2006
89 Points, Highly Recommended
"Oak softens the earthy, mineral tones of El Dorado fruit in this smooth, smoky black wine. It feels tightly built, ready over the next several years for a grilled steak."
2006 San Francisco International Wine Competition
Wine & Spirits, December 2004
"A franc interpretation of the foothills, this rustic wine has a ferrous backbone and the warm snap of a pine fire. Built for brisket."
Wine & Spirits, April 2000
"Here, the green herb accents and olive fruit character of cabernet franc play against a jazzy acidity energizing this red for grilled bass with green olive tapenade."
The Press Democrat, February 2000
"Aromas of dill, jalapeno and toasty oak. Balanced and approachable. Nice ripe fruit."