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Please note: We review wine, beer, and spirits. We don’t sell it. Prices may vary significantly due to shipping fees and state taxes, and some items may be hard to find.
93 • Reynolds Family Winery 2008 "Persistence", Napa Valley $50.
Deep ruby black color. Interesting aromas of chocolate rice crispy, singed herbs, blackberry gelato, and grilled pineapples with a silky fruity-yet-dry medium-to-full body and a long, mouthwatering finish with a notes of oak spice, cherry, and earth. Great complexity, flavor, and vibrancy. (tasted on Feb-27-2012)
92 • Heritage 2010 Estate Reserve, BDX, Outer Coastal Plain $35.
Dark ruby color. Attractive aromas of currants, toffee, cedar, and peppercorn with a silky dry-yet-fruity medium body and a crisp, savory chocolate craisin and tomato relish accented finish. A wonderfully flavorful and seamless sipper or table wine. (tasted on Feb-27-2012)
90 • Isaac Smith 2009 Red Reserve, New jersey.
Ruby color. Aromas of berry taffy, leather, and cherry tobacco with a silky, soft fruity-yet-dry medium body and a tangy, blackberry cobbler finish. A thoroughly charming and well crafted red blend. (tasted on Feb-27-2012)
89 • Star Lane Vineyard 2007 Estate, Happy Canyon of Santa Barbara $42.
Deep garnet purple. Floral aromas of dried tea leaves and apricots, beeswax candle, and blackberry pie with a satiny dry-yet-fruity medium body and a tangy, orange marmalade, cedar, and earth accented finish with fine, chewy tannins. Nicely styled and structured. (tasted on Feb-27-2012)
84 • Hawk Haven NV "Northern Harrier Red", New Jersey $14.
Ruby color. Aromas of cranberries and tomatoes on the vine with a soft, dryish medium body and a tangy, tangerine and sun-dried tomato accented finish. (tasted on Feb-27-2012)
82 • Penns Woods 2005 Ameritage Reserve, Pennsylvania $55.|Find-a-Wine|
Ruby black color. Funky aromas of almond butter, cocoa, pomegranate, dried meat, and tomato leaf with a fruity light-to-medium body and a tangy craisin and grassy earth finish. A rustic table wine with a fruity core; pair with rabbit stew. (tasted on Feb-27-2012)