The oak is sweet and upfront but well-proportioned to the size of the fruit in this luscious Chardonnay, which comes from a cooler part of Napa Valley. There’s Carneros-like acidity and very ripe, forward pear, peach, pineapple and date nut bread flavors.
— S.H.
(11/1/2007)
The honeyed richness just oozes out from this dry wine. You can almost picture the freshly crushed grapes in their steel fermenters, it’s that fresh and keen in pineapple, tangerine, kiwi, guava and other spicy, acid-rich tropical fruits. Absolutely luscious, a complex, fruit-driven wine of great sophistication and elegance.
— S.H.
(11/1/2007)
This brims with ripe, forward flavors of pineapples, golden mangos, honey and spicy pears, with vanilla and buttered toast notes despite being unoaked.
— S.H.
(12/1/2012)
With flavors of buttered toast, vanilla, sweet mango and orange jam flavors, this is as rich, ripe and oaky as they come. Finishing with a honeyed accent, it’s made to appeal to consumer’s who enjoy the popular style.
— S.H.
(12/1/2012)
Off a pace from the 2005, this wine tastes too oaky, with caramelized wood aromas and flavors that make it hard to appreciate the actual Chardonnay. If you like that oaky style, it’s for you.
— S.H.
(11/1/2008)
Dry, crisp and austere, although it’s elegant in its own way. Shows citrus, mineral and lees flavors, with some creamy, buttered toast notes.
— S.H.
(10/1/2010)
Very ripe and extracted, this unoaked Chard tastes sweet, tart and fruity, like apricot, pineapple and peach marmalade mixed together.
— S.H.
(11/1/2008)
Nicely dry, tart in acidity and clean, but flavor-wise, there’s not much going on. The tastes are of minerals and alcohol, with a squirt of citrus juice.
— S.H.
(10/1/2010)