Lots of extracted fruit in this spicy, oaky wine, including mango, papaya and pineapple, with notes of ripe pear and banana. Oak barrels and malolactic fermentation add a creamy, buttery texture. Lavish, although it could use more complexity.
— S.H.
(12/15/2003)
Tarter, drier and leaner than this winery’s Carneros bottlings, with apple and peach flavors that blossom across the palate. The oak supports but doesn’t overwhelm, while acidity provides crispness. Turns tart and short on the finish.
— S.H.
(12/15/2003)
Well-oaked, with apple and tropical fruit flavors and earthier notes of sage and oregano. It has a creamy texture and spicy-oaky finish that turns sweet and lemony.
— S.H.
(12/15/2003)