A marvelous Pinot Noir to drink now and over the next 6–7 years. It feels so rich and elaborate, with waves of raspberries, cherries, cola and oak, yet is tightly controlled by firm tannins and a great burst of citrusy acidity. Grows better and better as it warms in the glass.
— S.H.
(3/1/2011)
Here’s a beautiful Pinot Noir to drink now with upscale fare, like steak, lamb chop or grilled ahi tuna. It’s silky and dry and feels excellent in the mouth, with complex raspberry, cherry, cola and smoked meat flavors, sprinkled with cocoa powder and cinnamon. Delicious.
— S.H.
(3/1/2011)
This isn’t one of those rich, gooey Chardonnays that dazzle some people. But it’s a crisp, minerally wine that shows great elegance and Chablis-like sophistication. Dry and crisp, it shows complex flavors of tart green apples and pears, with subtle influences of smoky oak.
— S.H.
(8/1/2009)
A big, bold Pinot Noir, this is filled with raspberry, cherry, pomegranate and persimmon flavors. It’s a fruit store in the glass. Power is a hallmark of Fog Crest Pinots, but the estate bottling, also shows an elegant structure with its finely crafted tannins and vital acids For all of the fruit, the finish is thoroughly dry. This should provide interesting…
— S.H.
(8/1/2012)
Acidity marks this Chardonnay. It gives a tart, mouth-cleansing citrusy scour to the lemon and lime and pineapple flavors that finish so dry. It’s a minimalist wine, with a minerally frame, and quite good with shellfish.
— S.H.
(8/1/2009)
The Fog Crest bottling is a blend of various vineyards. It’s a dependable wine that can approach the Estate bottling in richness—although it never quite gets there. The 2010 is ripe, bearing raspberry and cherry flavors. Drink now.
— S.H.
(8/1/2012)
Lots of leesy, vanilla richness in this New World-style Chardonnay. It brims with mango, orange and cinnamon spice flavors. Will satisfy fans of this sweet, creamy approach.
— S.H.
(12/15/2011)
Fog Crest’s Chardonnays have been getting sweeter and oakier, it seems, and this is their most desserty-sweet yet. It’s like a vanilla cream cocktail, infused with pineapple liqueur, with a slice of tangerine.
— S.H.
(12/15/2011)