A rich, opulent wine at an unbelievable price, this Chard has layers of ripe peaches, pears and tropical fruits, and a lush overlay of toasty oak. The wonderfully creamy texture leads to a long, spicy finish. Despite the statewide appellation, this is as good as many regional Chardonnays.
— S.H.
(6/1/2003)
Here’s a fruity wine brimming with strong blackberry and cherry flavors, and a rich, spicy earthiness like cinnamon espresso. There are some raisiny notes but they add complexity to this dry, softly complex wine.
— S.H.
(6/1/2003)
Manfred Esser ran Cuvaison, so he knows Chardonnay. This wine is mainly from Clarksburg, and shows good ripeness, but is balanced by firm acidity. Barrel fermented and aged sur lie, it’s crisp and fruity, with freshly picked apple, pineapple, peach, mango and vanilla flavors that finish dry and spicy. The acidity really is racy. At 19,000 cases, it is widely available.
— S.H.
(11/15/2006)
A nice, firm Merlot, very dry and tannic, with herb-infused cherry and berry flavors and some sharpness in the finish. Shows quite a bit of elegance and finesse for this everyday price.
— S.H.
(11/15/2008)
This dry wine has a clean, swift mouthfeel, dominated by fresh acidity and firm young tannins. There’s just enough berry-cherry flavor to stand on its own or accompany a good steak.
— S.H.
(4/1/2004)
Tons of ripe cherry fruit flavors mark this soft, slightly sweet wine, along with herbal tastes of wild thyme and rosemary. Calls for roasted leg of lamb, with butter-sautéed baby potatoes.
— S.H.
(12/31/2006)