Carter Estate has crafted a hearty red from an unusual blend of mostly Portuguese grapes (Tinto Roriz, Tinta Cao, Touriga Nacional, and Tinta Nero), with a bit (2 percent) of Zinfandel thrown in for good measure. This balanced blend actually works, producing a robust but not a flamboyant or heavy red. Subtle savory nuances and bright acidity keep it interesting. Most of the fruit came from the Temecula AVA, making me wonder whether more growers should be investigating these varieties there. Carter Estate’s Penrose would be a good choice this summer when lamb or ribs are sizzling on the grill.
91 Michael Apstein – August 19, 2026