Product Review
(14.5% alcohol): Bright ruby-red. Highly nuanced nose combines black raspberry, pungent eucalyptus, pine resin, mocha, espresso and leather. Sweet, dense and fine-grained but youthfully tight and powerful today, almost aggressive. Shows a slightly liqueur-like quality that may have come from some dehydrated berries. The fruit is in the background today but this mouthfilling wine boasts broad, integrated tannins and the rising finish conveys a strong impression of energy. Needs more time in bottle to harmonize its superripe and resiny qualities.
-- Stephen Tanzer
Includes red wines where there is either no predominant variety or the blend is proprietary.
California is one of the most diverse wine producing regions of the world. Although it has a history spanning over 200 years, it has experienced most of its growth in the last fifty years. The regions of Napa Valley and Sonoma County have become as renowned as France’s Bordeaux and Burgundy. While Cabernet Sauvignon, Pinot Noir, and Chardonnay are by far the most popular fine wine varieties, producers in the Golden State have also experimented with an unparalleled array of diverse varieties, including Zinfandel, Syrah, Nebbiolo, Sangiovese, and Tempranillo.
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Red wine is wine made from dark-coloured grape varieties. The color of red differs based on the grapes variety or varieties used.Interestingly, black grapes yield a juice that is greenish-white. The actual red color comes from anthocyan pigments (also called anthocyanins) from the skin of the grape (exceptions are the relatively uncommon teinturier varieties, which produce a red colored juice). Most of the production centers around the extraction of color and flavor from the grape skin.
