Baking spice and baked plum highlight a juicy, velvety explosion of sultry fruit in this well-made, full-bodied wine. Toasted oak wraps around hints of pine forest and mushroom, with a layering of dried herb and a tart rhubarb-kissed finish.
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Reviews wines from California.
Contributing Editor Virginie Boone has been with Wine Enthusiast since 2010, and reviews the wines of Napa and Sonoma. Boone began her writing career with Lonely Planet travel guides, which eventually led to California-focused wine coverage. She contributes to the Santa Rosa Press Democrat
and Sonoma Magazine
, and is a regular panelist and speaker on wine topics in California and beyond.