The vineyard is in the Green Valley, and the acidity is very high, giving a bright purity to the kiwi, Key lime pie, pineapple custard and crème brûlée flavors. Lots of toasty new French oak and lees bring super creaminess to the mouthfeel. White Burgundy is the model, expressed California-style.
— S.H.
(12/15/2006)
Nice and ripe in black cherry pie filling, black raspberry, cola, root beer and smoky oak flavors, this Pinot has some firm tannins that will stand up to a rich steak. It should hold through 2010.
— S.H.
(12/15/2006)
Beautiful Zin, lush and decadent and heady. Hits you with the most wonderfully ripe chocolate, blackberry and cherry marmalade, licorice and spice flavors that are so rich, they would be gooey without the balancing acids and tannins. Drink this wine with the richest possible fare, like short ribs of beef.
— S.H.
(12/15/2006)
A hefty Zinfandel, full-bodied and front-loaded in raspberry, cherry and blackberry fruit, with delicious chocolate, anise liqueur and spice layers. It’s very tannic, a wine to make your tongue stick to the gums. Tough now, but already throwing sediment crystals in the glass, and could develop in the bottle.
— S.H.
(10/1/2011)
Oak, acidity and tropical fruit comprise this dry Chardonnay. It’s one of Armida’s better efforts, showing ripe, flashy mango, buttered toast and mineral flavors that finish bright and spicy.
— S.H.
(9/1/2012)
This is a flashy Chardonnay that’s meant to impress. Big, oaky and ripe, this bears opulent waves of mangoes, papayas and apricots, with notes of buttered toast and sweet caramel. Not particularly subtle, but a crowd pleaser.
— S.H.
(9/1/2012)
A rich Chardonnay—this is packed with apricot, orange jam, buttered toast and spice flavors that are wrapped into a creamy texture. It’s a dry wine, boosted with bright, citrusy acidity.
— S.H.
(9/1/2012)
Lot of sweet, savory fruit flavors in this wine, which comes from the cooler southern part of Sonoma Valley, on the road to Carneros. It floods the mouth with tart flavors of raspberries, cherries, spices and smoky sandalwood. Drink now.
— S.H.
(10/1/2011)