2005 Twisted Oak Verdelho Silvaspoons - USA, California, Central Valley, Lodi (12/13/2006) Gorgeous flowery, grassy nose with hints of pear and peach. Really intoxication nose with great nuance and delicateness. Wow, going on the palate lives up to the nose with great racy acidity and rich fruit. Beautiful flavors of grass, lemon, lime and more. Wow, great wine, in a screw cap, even better...

Label says "Sounds like Cluck...pairs with Duck." Copper and pomegranate and candy...smarties, on the nose. Nice grip, mid to full body and a little heat but not overpowering. Very light oak with light tannins. Finish is simple trailing off to acidic fruits...

Good! Strong pecan on the finish.

Received as sample from Twisted Oak. Just my second viognier; still learning about varietal. Excellent white for sunny fall afternoon...

This red wine opens up with a very pleasant mild earthy bouquet. ...

Medium body, no wood. not too sweet but I can't pull out any flavors. Drinkable, but not very interesting.

Color: Golden straw Nose: Flowers and white fruit, with some dried spices Palate: Full-bodied, and viscous, but good and with all of the fruit and floral notes of the nose.

Nice complex bouquet with rubber, mild woodyness, strawberry medium body, spices on top dry fruits on the bottom. Very good fruits - not overdone not too sweet. One of the best completely modern I've had. Long finish.

2004 Twisted Oak Tempranillo - USA, California, Sierra Foothills, Calaveras County (12/13/2006) Gorgeous color on this wine rich and deep burgundy. The nose is dense and layered in the glass w/smoky chocolate, cherry jumping out. With time this opens up to raspberry notes and some toasted oak. I ... the acid shows like a sour cherry that give way to oak, bright acidity and raspberry notes. Not overly...

Aromas of your rich uncle’s old cedar cigar box blend smoothly into plum and blueberry explosions. When the fruit bombing stops you are left with a creamy smooth sensation of vanilla and cream. It’s like Grandma’s egg nog, Christmas Eve: nutmeg, cloves, allspice. There are some pert and supple tannins ...