Give this a year or two to settle down. Right now, it’s dense, tarry and near-impenetrable on the nose, with flavors that suggest chocolate and plum pudding alongside some savory elements. The dry dusting of tannins is mouthcoating; drink 2013–2020. ——J.C.(2/1/2012)—— 92

Hugh Hamilton’s top-of-the-line wine is the Jekyll & Hyde Shiraz-Viognier. In 2007, it’s a full-bodied, richly textured wine filled with raspberry, cherry and chocolate aromas and flavors. Based on its somewhat chewy finish, it should last and evolve through at least 2020.——J.C.(3/1/2010)—— 92

The considerable (7%) Viognier content has imparted an attractively lush, fatty texture to this wine. Slightly meaty, peppery scents accent the raspberry and boysenberry fruit, while touches of vanilla, chocolate and coffee linger elegantly on the finish. For early consumption. Multiple U.S. importers.——J.C.(8/1/2009)—— 92

The Viognier component adds a wonderfully creamy, fat texture to this wine, but doesn’t impose on the Shiraz aromatics of blueberries and blackberries. It’s lush and fruit-filled, finishing with a touch of licorice. Drink now–2015. Multiple U.S. Importers.——J.C.(12/1/2007)—— 91