Three Saints in the News

89 Points for 2005 Syrah, Santa Ynez Valley

“Dark purple. Smoky blackberry and dried cherry aromas are brightened by zesty minerality and white pepper. Juicy dark berry preserve flavors are given a serious mien by dusty herb and smoked meat nuances. This is pretty classic syrah, with ample structure to rein in the sweet fruit - and a serious value for syrah fans.”

Cheek by jowl, both pinot noir and cabernet thrive

'Jim Dierberg wants to make world-class cabernet in the "Sideways" territory of northern Santa Barbara County. Dierberg is a banker from St. Louis who took the family enterprise and extended it into the First Bank franchise. Along the way, he bought Missouri's Hermanoff winery in 1974, and then he and his wife, Mary, decided to go west with their winegrowing in the late 1990s.'

'Two properties they purchased are in prime pinot noir and chardonnay territory -- the Santa Maria Valley and the Santa Rita Hills -- and produce very good wines under the Dierberg label. But it was a 4,000-acre tract in the eastern end of Santa Ynez Valley that attracted their attention because it is both the highest and hottest vineyard land in the appellation.'

'Here, Dierberg planted Bordeaux varietals and some syrah. The wines are called Star Lane, and the early cabs are very promising. A third line, Three Saints, produces wine from all three of the "Saint" properties.'

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"Witness a triple play from the Dierberg family of wines"

Dennis Schafer recently reviewed the Dierberg Family of wines and had this to say about our Three Saints wines:
"Wine bottled under the Three Saints label is the most accessible for current drinking; the wine is also relatively inexpensive, given the quality that's in the bottle."

"Three Saints Cabernet Sauvignon 2003: White chocolate and mint nuances mix with aromas of dark fruits and cassis. Soft in the mouth and ready to drink (that's a good thing), the wine's blackberry and plum fruit is hung on a classical cabernet structure despite its easily accessible flavors. It's meant to be approachable and eminently drinkable in its youth, not some hard-shell cab that you cellar for 10 years. Enjoy and drink it now."

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The San Francisco Chronicle recently reviewed Central Coast Cabernets, and had this to say about the 2003 Three Saints bottling:
"A spicy sip, this wine has 10 percent Merlot and 4 percent Cabernet Franc. Sichuan peppercorn overtones add spice to the nose and flavors of black plum, cherry and earth, while the balanced acidity and supple tannins contribute to its easy-drinking style."