1996 St Francis Reserve

[Innkeeper]

Speaking of wood, I agree that it adds a needed dimension to most reds, and, of course, can be overdone. Sometimes in other wines it can subtly add a positive dimension. When we were quaffing the Sancerre Rose' on our recent get-away, Bev said, startingly, "it tastes a little like sherry!" I racked my brains to figure out what the two could have in common. Of course it was oak, and I believe in both cases old oak. It was just a nuance in the rose', which usually doesn't get that kind of treatment. It added to the appreciation of it. I guess it was why it cost $15 too!