... and American oak barrels, with about 20% new barrels, mellows our fine Cabernet Sauvignon adding a toasted ... , the wine’s juicy, red-fruit flavors are balanced by firm, supple tannins and a savory, toasted oak tone...

Tasted Sept 2006. Good solid California Red, priced appropriately. Nice red/black fruit on the nose, light tannins, juicy fruit flavors and balanced acidity. Medium body. Slight bitter after taste, but very faint. Current release is 2004 and blend is a little different, retail is $14. Picked this bottle up at ...

This medium-bodied wine has a crisp acidity and long finish, with pear and toasty butterscotch oak flavors, and a creamy texture.

The bottle states it is good with Spicy Asian Cuisine, and we have to agree.

Vanilla flavour and buttery finish...great with brie, gouda and parmesan.

Initial fruit flavors of lemon and apple, follwed by honey and nutmeg, a hint of creme brulee with lightly toasted oak...

Toasted wood; Firm Honey. Great finish. Color was Dark Gold...

Toasted bread and yeast with lemon and fine bubbles. GREAT, aromatic nose...

Incredibly rich aromas, with intense blackberry and black cherry, accented by vanilla-toasted oak with hints of cassis. Supple and ripe blackberry, black cherry and hints of toasted oak and vanilla fill the mouth with a full mid-palate and a long, round finish...