What makes the 2016 Negroamaro intriguing, though, is its herbaceous aromas: roasted garlic, stewed tomatoes and bell peppers, and toasted thyme almost make the contents of the glass a full Italian dinner in itself.
The 2016 VS Cabernet Sauvignon is a lighter take on the signature Bordeaux varietal. Where many New World Cab Sauvs are heavy on chocolate and tobacco notes, this version features fruit notes much more prominently.
Don’t let that pale color fool you, this Garnacha explodes with aromatic intensity. Temecula’s long, hot, sunny growing season allows these grapes to fully ripen and develop aromas of jammy raspberry, candied cherry, and strawberry coulis.
Ripe red fruit shows prominently, dominated by red cherries…with unmistakable aromas of woody cedar and smoke,…farmyard (brett), turned earth, and savory truffle.
As with the nose, in the 2015 Enchanté oak flavors lead. Vanilla and woody cedar are most prominent, with undertones of nutmeg and clove.
Vindemia Winery’s 2015 More Cowbell is already a deliciously mature wine. But for the discerning collector who can resist temptation, it could continue aging in the bottle for at least another 5-10 years.
Peltzer’s wines are to taste as Peltzer Winery is to its ambiance: relaxed and casual. The Sangiovese is a fairly straightforward, easy-to-enjoy wine.
Palumbo Winery’s 2015 Cabernet Franc has a wonderful bouquet of flavors. Black cherry, blackberry, and cranberry are at the forefront, along with black pepper, nutmeg, and cedar (the latter two coming from oak barrel aging).
Callaway took a big risk creating a wild yeast wine. In my opinion, it’s even more of a risk since Cabernet Sauvignon is one of the most recognizable varietals on the market, making any faults especially visible. In this case, that gamble paid off in spades.
Campfire smoke, toffee, and a blend of starchy banana and cranberry show up front. Blackberry, coffee, and tobacco elements follow. The wine has undertones of earth and wet leaves — likely from bottle aging — as well as nutmeg, vanilla, and goat cheese from the yeast and oak respectively.