Smells very fine and pure. Classy black currants and toasty oak rule. Flavors are opulent, rich, ripe but very balanced. Gorgeous tannins; soft and accessible. Defines style and grace.
— S.H.
(2/1/2000)
Another winner from this Getty-affiliated winery. Has classic black-currant and cedar aromas, with a sharp streak of well-charred oak. Exceptionally pure and balanced; an example of impeccable winemaking. A little austere now, but really fine quality. Hold for a few years.
— S.H.
(2/1/2000)
Has the purest, ripest black-currant and berry aromas of the Galante Cabs, and a healthy dose of toasty oak. Tastes very dense and concentrated. The fruit isn’t massive, but instead is very focused and streamlined, and the tannins are lush and fine. An ager.
— S.H.
(2/1/2000)
Has intense, fine citrus and tropical-fruit aromas. Generously dosed with smoky oak. Drinks remarkably concentrated and intense, with huge spicy extract and great depth of flavor. Extremely complex, with a long, strong finish.
— S.H.
(2/1/2000)
Riper and more boldly flavored than the Parmalee-Hill Vineyard bottling, with masses of tropical-fruit aromas and flavors. Voluptuous and buttery. Amazing depth of flavor and complexity, it’s sheer deliciousness.
— S.H.
(2/1/2000)
There’s plenty to say about this blue-chip Chard—all of it good. Start with the toasty, pear-filled, creamy nose that turns nicely bready. Next is the smooth, round, weighty palate. If you like a long, complex finish, this has it. Overall, a special wine that’s solid as a rock, with lots of personality.
— M.S.
(2/1/2000)
Young, with apple, peach and anise notes. Tight, elegant, remarkably fresh and lively, it’s steely and clean. Has great balance and intensity. Stony Hill’s Chards are among the longest-lived in the state, and this very fine wine from a great vintage should improve for years, possibly decades.
— S.H.
(2/1/2000)
One of a series of single-vineyard Russian River Valley Zins from this winery. Medium color, with beautiful berry, chocolate and plum aromas. Fabulous extract and complexity, it’s ready to drink now.
— S.H.
(2/1/2000)