Another find from the Lodi region, this is atypical of those big, spicy Chardonnays from California. This one is fresh and clean with a nose of green apple, peach, pineapple and light spice notes. It’s delightful on the palate with bright fruit notes, soft vanilla spice and plenty of acid to provide freshness through the finish.
Its pale salmon colour, lean structure and crisp, fresh acidity harkens to a dry Provence rosé style. Fragrant hibiscus and confected red berry aromas, tart white cranberry flavour and red apple skin finish complete this easy-sipping package. Apropos with moules à la provençale.
This blend of Cabernet Franc, Merlot, Malbec and Cabernet Sauvignon is aged in 100% French oak (25% new) for 20 months and is bottled un-fined and unfiltered. Such richness and depth on the nose, with layers of plums, cherries, cassis, black currants and spice. This is a well-structured red on the palate with fine-grained tannins and a rich broth of primarily darker fruits and elegant wood spice notes.
This Pinot packs quite a punch as there is lots of extract as well as elevated, dry tannins. Cherry, raspberry, plum, spice, dried earth and flowers are all in play. Excellent length. This wine needs food, so duck breast will do the trick, quite nicely.
Terrific harmony and expression of fruit highlight this super-exciting, rich, ripe and seductive wine from start to finish. Floral, raspberry, wild berries, black currant; a touch of earth and mineral notes match the silky texture, with supple, light-grained tannins and an amazingly delicious finish. Barbera at its best!
Nose is a bit reserved, but it shows nice, pure fruity notes with luxurious oak. Tight and firm on the palate, the tannins are nonetheless well-wrapped in fruity extract. It finishes in a climax, intense and impressive, signs of truly great potential. Wait a few years before trying it.
According to owner Jeff Aubry, Syrah is prone to excessive vigour, and if quality is the end game, vineyards need to be manicured constantly. In the case of this offering, CR has practised what they preach. Mid-weight, a combination of spice, pepper, hickory, cassis, raspberry and vanilla are unleashed on the senses. There is a lengthy aftertaste and enough tannin to allow it to age; my personal preference would be to drink over the next couple of years to take advantage of the exuberance. Pair with steak au poivre.