Yup, this is a 2000, and it’s still fresh and zippy in acidity. It’s not a big wine, but a complex, subtle one, with a firm minerality undergirding pineapple and oak flavors. It should hold and improve through this decade, and will be instructive for those who don’t know what a good, old Chard can do.
— S.H.
(3/1/2006)
Displaying great fruit and excellent structure, this can be enjoyed now, but it has soon scale and intensity that we suggest aging it for at least another year or two. Barelli seems to yield darkly-fruited wines of depth and structure that read somewhat tighter and harder in their youth. Has classic cassis, toasty oak and tobacco touches, plus a dusty Alexander…
— W.E.
(7/1/2001)
The really ripe dark cherry, toasty oak and licorice aromas and flavors here are winning. It has a wonderful sweetness and balance. The fruit here is rounder and more forward than in the Barelli—still, it’s big, juicy and has plenty of structure.
— W.E.
(7/1/2001)
Here’s a Chard that has it all. Well-toasted oak, rich vanilla and meringue, oriental spices, and plush, ripe fruits ranging from apples to peaches to papaya. Brings it all together with exceptional balance and harmony. Absolutely delicious. —S.H.
— S.H.
(2/1/2003)
Rich and dense, and feels just great in the mouth. Flavors of black currants spread across the palate—dry and delicious. Additional complexities come from oak. Tannins are soft and layered. Editors’ Choice.
— S.H.
(5/1/2003)
Deeply fruity and complex aromas of earth, truffle, dried fruit and wild berry. Big, rich flavors. A hefty wine of individuality and lots of personality. Fully ripe, so try with ribs now, or age it for several years. Contains 18% Petite Sirah.
— S.H.
(11/1/1999)
Spectacular Zin. Drinks with the plush class of a great Cabernet, with well-behaved tannins, a fine overlay of oak, and exquisite balance. But it’s Zin all the way with its exuberant, untamed flavors of wild berries. It’s a lip-smackingly good wine, a textbook Sonoma Zin. —S.H.
— S.H.
(2/1/2003)
This is an astonishing value, especially from such a prestigious appellation. Has a silky texture and lush but dry flavors of cherries, raspberries, herbs, mushrooms, coffee and clove that unfold across the palate. Versatile at the table; try with pork tenderloin with plum sauce. With more than 30,000 cases produced, this should be easy to find.
— S.H.
(11/15/2003)