Too young to drink now; it’s almost still fermenting. Why did they release it so soon after the vintage? But it’s a good wine with fine blackberry, cherry and peppery spice flavors. Best 2007–2010.——S.H.(4/1/2007)—— 86

Almost the perfect restaurant wine for big, flavorful lamb or beef dishes. It’s rich and jammy, packed with blackberry and cherry flavors that go on forever. Has enough acidity to cut through the fat.——S.H.(5/1/2004)—— 88

Plummy fruit supported by nice acids and a chewy mouthfeel give this Paso Robles offering great appeal. A sweet-and-sour quality marks the fruit, and some intriguing spicy notes add to the package. Nicely structured, it has positive tension but isn’t hard, and closes with lots of spice and even, dusty tannins. ——W.E.(10/1/2001)—— 89