The wine is intense, with firm acids and a chalkiness to the peach, guava and nectarine flavors. This is an elegant wine that will last and improve over six years.
— S.H.
(7/1/2007)
From the Santa Lucia Highlands, this is a dry, crisp Pinot, with a stony minerality to the intensely ripe cherry and root beer flavors. It feels upscale in the balance of acids, tannins and oak. Drink now.
— S.H.
(7/1/2007)
From the large Vinco vineyard, in the middle of the appellation right on the River Road wine trail, comes this brisk, refreshing Chard. It’s zippy in acids and very ripe, with apricot and nectarine flavors. The wine has had no malo, and the oak is fairly neutral.
— S.H.
(7/1/2007)
This Pinot is soft and mellow, with flavors of ripe cherry pie, cola and plum sauce. It finishes dry and spicy. Drink now with a sizzling steak.
— S.H.
(12/31/2012)
Named after Yquem (get it?), this is a very sweet but fairly simple dessert wine with 15.2% residual sugar and 12.3% alcohol. It has flavors of apricot jam and vanilla bean, and is pretty soft. Easy to like because of the clean sweetness.
— S.H.
(7/1/2007)
A good everyday Chardonnay that shows crisp acidity and the ultra-dryness and cleanliness of a well-made Central Coast Chard. Made for drinking now, with lime, white peach and mineral flavors.
— S.H.
(9/1/2009)
This is an easy Chardonnay, seemingly sweet and ripe in apricot, orange and mango flavors, with vanilla and buttered toast notes from the oak aging. Mouthwatering acidity provides great balance.
— S.H.
(12/31/2012)
Tough and gritty, lacking the opulent charm you want in a good Merlot. The flavors suggest briary cherries, blackberries and spices, with an elaborate coating of oak. Drink now.
— S.H.
(6/1/2010)