Roaring Red is a proprietary blend of Napa Valley Cabernet Sauvignon and Mendocino Syrah for your everyday meals. It is an easy drinking red wine best served with Mediterranean food over the next couple of years.
This wine shows that California can grow excellent Sangiovese! It is a deep ruby/purple with pronounced aromas of raspberry, jam, bubblegum and cherry (red, dark and sour). The palate shows medium tannins, long length, high acidity and flavors of raspberry, brambleberry, strawberry, rhubarb and sour cherry. It is an excellent wine best served with tomato-based Italian pasta dishes, wild boar and BBQ chicken.
We love Pinot Noir as it a highly versatile food wine! The best Pinot Noir is made from a blend of many clones to get layered complexity in the wine. We cofermented clones 115 with 828 and 667 with 777 to give balanced blending components resulting in a wine with excellent fruit, tannins and acidity. Serving this wine with sage rubbed turkey, duck burgers, braised lamb, and Osso Bucco. Ready to drink upon release.
91 points -- May 2009, Pinot Report
86 points -- May 2009, Wine Enthusiast
With grapes picked from the Napa Valley floor and mountain vineyards, this wine delivers on the Napa Valley Cabernet Sauvignon pedigree of power, ripe fruit and balanced tannins.
"90 points -- Here's a smooth, polished and rewarding Cabernet Sauvignon. It shows the structure and finesse you expect from Napa Valley, and is not one of those modern fruit bombs despite rich flavors of blackberries, currants and cassis. Good now and through 2010, at least" May 2009, Wine Enthusiast
This blend of Stophlman, White Hawk and Ray Teldeschi syrah is a powerful wine with excellent aging potential. The wine has a pronounced nose with aromas of black olive, jam, raspberry, baking spices(clove, allspice), orange peel, mineral, dark cherry, earth, smoke, hint of coffee/espresso, vanilla, violets, and pomegranate. The intense flavors match the aromas with a lovely espresso and orange peel finish. The tannins are soft, full-bodied and integrated.
84 points -- May 2009, Wine Enthusiast Leon's note: The score should be higher from my point of view. I made the mistake of submitting the wine too early for review.
The wine is an opaque ruby with slight purple core transitioning to a purple rim. The medium intensity nose has aromas of floral (white), black cherry, black olive, red cherry, strawberry, cracked black pepper and warm spices. The palate has medium+ acidity, medium+ fine-grained tannins, long length with complex, layered flavors matching the aroma plus warm spices on entry, cracked white pepper and pomegranate and on the finish. It is a very pleasant mouth-watering mouth feel just begging to be had with a rich meat-based dish.
The wine is easily identifiable as a Napa Valley Cabernet Sauvignon due to the opaque ruby color and intensity nose of herbs, red (currant and plum), ripe black fruits (cassis, black olive, cherry), milk chocolate, oak and vanilla. On the palate, the flavors match the aromas with the addition of blackberry with a long baking spice and cocoa finish over fine-grained, “dusty” tannins. It is recommended with prime rib, beef with peppercorn sauce, hearty beef, lamb or bison stews.
