This is a ripe, wood-aged wine, with its smooth texture softening the natural herbaceous exuberance of young Sauvignon and Sémillon. Juicy and laced with citrus and gooseberry notes, it also has a touch of toast that adds good richness and gravity. Age for 3–4 years for maximum effect.
— R.V.
(2/1/2013)
Here’s a big, wood-laden wine that shows some bitterness, extraction and toast influence. However, the weight of ripe black-plum flavor will certainly come forward to produce a balanced, rich bottling, with the generosity of the year. Wait for 2–3 years.
— R.V.
(2/1/2013)
With its smooth combination of toast and yellow fruit notes, this goes beyond the typical herbaceous Sauvignon Blanc character. It’s a wine wine that is full and serious, deserving to be aged for at least three years.
— R.V.
(2/1/2013)
Ripe, creamy and decidedly fruity, this has a big waft of herbaceous, citrus and green plum flavors that are all up front and delicious. The wood element gives spice, offering a base for the fruit and giving good balance, and a vibrant, clean aftertaste.
— R.V.
(7/1/2009)
It takes a while to get beyond the dry structure of this wine. But underneath that initially forbidding exterior, there is a solid core of ripe, sweet black fruits and an elegant balance with the acidity coming through to finish well. A wine for some aging—maybe 3–4 years.
— R.V.
(12/1/2009)
Now maturing well, this is a wine that reflects much of the freshness of 2008, with firm tannins and solid structure. A black currant flavor dominates this elegant offering, providing acidity as well as freshness. It could age for another few years, but is ready to drink now.
— R.V.
(2/1/2013)