Harvested at 22.6 degrees brix, this bright and spicy Dolcetto does not reach too far. It’s tart, with fruit flavors that suggest wild berries and pomegranate, and tannins that are firm but never green. A fine quaffing wine. ——P.G.(10/1/2010)—— 87

Dark and spicy, this lovely, complex Dolcetto emphasizes black fruits, plums and black raspberries. There is a hint of graphite and the suggestion of layered fruit. It’s quite acidic, and appropriately so, which makes it best when matched to some richness in the sauce.——P.G.(4/1/2007)—— 88

Beautiful and evocative, this sensuous Dolcetto sends up beguiling aromas of dried cherry, tobacco, plum, fig and balsamic, with flavors to follow. Tart and mouthfilling, it shows real varietal character and strength, with a persistent and stylish finish. ——P.G.(9/1/2006)—— 88

There is not a great deal of dolcetto grown in the Northwest, but this is the best version I’ve yet seen. Its vivid, spicy fruit core expresses the soil, the plant and the grape in equal proportion. Sappy flavors of spiced plum and wild berry hold the fort; it’s built like a race car, sleek and stylish, with a powerful, tannic frame.——P.G.(2/1/2005)—— 88

As its vineyards age, Abacela’s unique lineup of varietal grapes seem to gain in intensity and concentration. This deeply fruity, spicy, sensuous wine is made with whole-berry fermentation and neutral oak. Blueberry fruit, spice and a whiff of sage add complexity and interest. ——P.G.(5/1/2004)—— 89