Villa Creek Cellars grew from the intent by Cris and JoAnn Cherry to make a house wine for their restaurant of the same name. Now they produce some of the most highly regarded, and rated, wines in Paso Robles. Limited.
94 Points Robert Parker: "Made from 70% Grenache, 20% Mourvedre and 10% Syrah, the 2012 Willow Creek Cuvee is an up-front, perfumed and sweetly fruited effort that carries a serious wallop of tannin on the back end. Showing pretty mulled red fruits, licorice, toasted spice, violets and hints of dried flowers, it has medium to full-bodied richness, a silky, layered texture and high, slightly chewy tannin on the finish. I think the tannins will integrate nicely here with another year in bottle, but this will be something to watch going forward...Winemaker Cris Cherry continues to push the whole cluster and savory style in his wines, while not losing the core of fruit that the region is known for. These new releases all have rich, tannic profiles that benefit from air, and will be even better in another year or two."
94 Points Antonio Galloni: "The 2012 Willow Creek Cuvee is striking. Dark red and black plum, leather, cloves, menthol, tobacco and sage are laced together in a juicy, resonant red with plenty of near and medium-term appeal. The 2012 is 70% Grenache, 20% Mourvèdre and 10% Syrah, done with 75% whole clusters that are completely and beautifully integrated, aged mostly in neutral oak with 20% new barrels. Proprietor Cris Cherry describes 2012 as similar to 2010, but riper than 2011 and less challenging than 2013 in terms of managing alcohols and sugars. Cherry is among the many producers who have backed off the ripeness levels of years past, while increasing the use of whole clusters and neutral oak, all of which allow the wines to express gorgeous varietal and site-specific nuance. Villa Creek doesn't get as much attention as some of the higher-profile properties in town, but the wines are as good as anything coming out of Paso Robles these days. Readers who haven't tasted these wines in a few years are missing out."
Villa Creek Cellars grew from the intent by Cris and JoAnn Cherry to make a house wine for their restaurant of the same name. Now they produce some of the most highly regarded, and rated, wines in Paso Robles. The Avenger is always our favorite of their delicious lineup - new release.
94 Points Vinous: "Saturated ruby. Spicy blueberry, mulberry and floral pastille aromas are complicated by suggestions of woodsmoke and dusty minerals. Supple and seamless in texture, offering intense flavors of ripe blue fruits, allspice and star anise. Plays richness off of vivacity smoothly, finishing with excellent energy and supple shaping tannins."
91 Points Wine Spectator: "Powerful and brooding, yet well-structured. Aromas of ripe blueberry and bitter chocolate open to full-bodied, extracted flavors of boysenberry, smoky beef and spiced sage. Hands off for now. Syrah, Mourvèdre and Grenache. Best from 2018 through 2027. 400 cases made."
Villa Creek Cellars grew from the intent by Cris and JoAnn Cherry to make a house wine for their restaurant of the same name. Now they produce some of the most highly regarded, and rated, wines in Paso Robles. This rare Aglianico is a stunner and tastes like a top version of this iconic Italian varietal.
95 Points Brix26: "A totally hedonistic red. True to its nature, the Aglianico that grows in the Luna Matta Vineyard builds a high level of tannin, acidity, and sugar at the same time, making its 4-plus years' elevage in large French oak a must. Aromatics of white pepper, tree bark, fig cake, and olives carry on to the palate. This is a gorgeous California version of Campania's famous grape."
A departure from our Rhone and Spanish inspired roots, this very special wine evolved from a very special relationship. In 2008 we shared our cellar with Brian and Stephanie Terrizzi as they lauched their Giornata label. In addition to introducing us to the Luna Matta Vineyard, which is in Stephanie’s charge, they introduced us to the alluring Aglianico grape. Originating in the Campania region of Italy, it ripens with moderate to high sugar, with wicked tannins and acidity. Those of you that have tasted it out of barrel can attest to that. Fermented 50% whole cluster and aged 4+ years in a new French puncheon this wine has finally shed some of its tannin. The wine has softened yet is fresh and energetic and will truly please the evolved palate.