News & Press

"This is one of the best Tempranillo-based wines in California history. The other varieties blended in are Merlot, Cabernet Sauvignon, Malbec and Cabernet Franc. Bone dry and tannic, though a little warm in alcohol, it shows its mountain origins—from the southeast corner of the Vacas—with its immaculate core of blackberry and cassis. Compellingly delicious now and over the next 5–6 years." —S.H.

"Cabernet specialist Krupp turns to Chardonnay with excellent results. Some might say it’s too ripe, hot and oaky in the California style. But it is a superior example of its genre. Rich and creamy, it bears flavors of tangerine, tropical fruit, buttered toast and cinnamon spice." —S.H.

"This is rich and dense in blackberry and cherry jam, currant, mocha, anise and smoky cedar flavors. The mountain tannins are strong but refined, and the finish is long and spicy. It’s a Bordeaux blend based on Cabernet Sauvignon, but be forewarned: It’s high in alcohol." —S.H.

"Medium red. Aromas of cassis, plum, mocha and milk chocolate, plus a hint of tarry oak. Juicy and penetrating, with nicely delineated flavors of redcurrant and spicy oak. Serious merlot with restrained sweetness and firm tannic support. Little sign of the 15.4% alcohol on the persistent, slightly dusty finish."—ST

"Bright yellow. Captivating, soil-inflected aromas of peach, lichee, smoked meat, flowers and sexy oak; smells like an Old World wine. Lush, rich and slightly sweet, with an opulent mouthfeel and an umami-like saline character. This plump yet shapely wine wears its near-15% alcohol gracefully. Finishes with very good subtle persistence. I'd enjoy this wine in the next year or two."—ST