Takes the firm, flinty steeliness and tangy acidity of Edna Valley fruit to new heights, with powerful yet nuanced Key lime, kiwi and tart green apple flavors and a rich, creamy, not-too-oaky mouthfeel.
— S.H.
(7/1/2006)
Baileyana’s Pinot Noirs from the cool Edna Valley are right up there with the best, and so is their Chardonnay. It shows off the region’s typically bright acidity and pure, clean flavors of limes, kiwis and Asian pears, undergirded with a vibrant minerality.
— S.H.
(7/1/2006)
Big, bold, powerful, extracted, intense. Pours almost black in color, and tastes immense in blackberries, black currants, sweet smoked leather and pepper, with a bacony spiciness. Acidity and tannins both are evident, giving this Syrah good structure. Seems at its best now and soon.
— S.H.
(2/1/2010)
Rich, ripe and velvety textured, the wine offers loads of complex black cherry, herb, chocolate, spice, cedar and anise flavors. Full bodied and plush for a Pinot, it remains long and lush on the finish.
— J.M.
(12/15/2001)
Truly varietally correct, in the silky mouthfeel, crisp acids, delicate mouthfeel and cherry flavors, but goes the extra mile in achieving real complexity. Addictively drinkable, one of those wines whose pleasure is accentuated by a slight resistance, due to a sprinkling of dusty tannins.
— S.H.
(10/1/2005)
This is Baileyana’s top Chardonnay, and the ’06 defines what makes Edna Valley such a special place to grow it. Acidity and ripeness are the stars, with bright, explosive flavors of pineapples, pears, Meyer lemons, limes and kiwi fruits. The smoky, spicy oak is perfectly integrated into this delightful wine.
— S.H.
(9/1/2008)
Showing fine varietal character in the racy, silky mouthfeel, high acidity and wonderful dryness, this Pinot brims with cool-climate cola, tart red cherry and cranberry flavors that are so ripe, they finish almost chocolate like. It’s a complex, layered wine that was made for food. Great with roast duck, pork, or a nice steak.
— S.H.
(11/1/2006)
Considerably riper than Baileyana’s other Pinots. It shows in the richer, softer mouthfeel and deeper flavors. The red cherries veer toward blackberries, yet the texture remains silky and dry. New oak, as always, is judiciously applied. Delicious now, and should develop over the next 3–4 years.
— S.H.
(2/1/2010)