From the vineyard’s choicest blocks. There’s so much going on here, it’s hard to know where to begin. Explosive in grilled meats, blackberries, plum jam, licorice, coffee, chocolate, caramel, black pepper and Chinese 5 spice, yet bone dry, with smooth, rich tannins. Extraordinarily good now, and should develop in interesting ways. Certainly one of the best…
— S.H.
(10/1/2011)
Acidity marks this bone dry, tightly wound and young Chardonnay. It’s quite ripe in orange, pear, apricot and nectarine fruit, with an elegant mouthfeel. Give it some airing before serving, and it should drink well over the next 5–6 years.
— S.H.
(5/1/2013)
As this is currently quite heavy in blackberry and blueberry jam, cola, orange zest and oaky flavors, it needs more time to knit together. The integrity of the acid-tannin structure should help the wine develop for at least the next six years. If you choose to open it before then, decant it for a couple of hours.
— S.H.
(4/1/2013)
This is a dry, finely acidic Syrah, whose sour cherry and tart persimmon flavors have just a touch of smoky new oak. It’s not offering everything it has, but hangs back a little, teasing with nuance and subtlety. A very good Syrah that’s drinking well now and should age well over the next 5–7 years.
— S.H.
(5/1/2013)
The first wine released under their own brand from the Bien Nacido folks. It’s delicious, with savory flavors of raspberries, cherries and spices. Made in a ripe, sweet style, giving it direct appeal.
— S.H.
(7/1/2011)