This is a very rich, flamboyant Pinot Noir. It offers waves of raspberries, cherries, vanilla, toast, gingersnap cookie and spices. The texture is silky smooth and elegant, while the acidity is fine and balancing. As good as it tastes, it needs more complexity and greater depth. Drink now–2014.
— S.H.
(12/15/2010)
Soft and almost sweet in jammy, pie-filling raspberries and cherries. It’s luxuriously soft and silky, with polished tannins, and lots of people will love it. Would benefit from greater depth and complexity, but it sure is lovely. Drink now.
— S.H.
(12/15/2010)
Pineapple, pear and melon fruit, with toasty oak and earth accents. Pretty, full pear flavors with a round mouthfeel. Long comfortable finish.
— W.E.
(6/1/2000)
Tasty hazelnut overtones to the apple and cinnamon aromas mark the nose of this elegant wine. Toasted almond, pear and caramel flavors work in harmony. Good acidity and all-around stylish restraint make it a great food wine.
— W.E.
(7/1/2001)
This very rich Chardonnay oozes showy flavors of pineapples, pears and golden mangoes, with winemaking notes of buttered toast, crème brûlée and a slight taste of yeast. It’s not particularly subtle, projecting power instead.
— S.H.
(12/15/2010)
Light, delicate and herbal, with red cherry, thyme and sandalwood flavors. This is an elegant, food-friendly wine to drink now and through 2011.
— S.H.
(10/1/2009)
Softly appealing, with rich flavors of raspberries, cherries and spices. Oak barrel aging adds textured notes of vanilla, smoke and caramel. A pretty, polished Pinot Noir for drinking now.
— S.H.
(12/15/2010)
This tastes a little unripe, with a green mint and vegetal streak that cuts across the flavors of raspberry and sweet toasty oak. Rich meats and cheeses will help tame the acids. It doesn’t seem to be an ager, so drink up.
— S.H.
(11/1/2012)