This venerable private label winery pulls out all the stops with what may be their most expensive wine ever. It's dry, with plush, stylish tannins, but marred by excessive softness and, worse, overripe flavors of raisins. It's primarily from Dry Creek Valley, natural home to Zinfandel, but not the greatest source of Merlot, which needs cool weather for balance.
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Sarah E. Daniels
Daniels is the former Dining Editor at Hudson Valley magazine who has also written and edited for web-based publications such as Food52 and The Kitchn, and has assisted in food styling and recipe testing for an assortment of cookbooks. Prior to her career in culinary-related media, Daniels spent years as a pastry chef at venues throughout upstate New York and completed the Longhouse Food Scholars program. She has a soft spot for quiche and hiking trails with footbridges, and would be hard-pressed to turn down a glass of Sauvignon Blanc.