Abundant and generous, here is a saturated and golden-colored Picolit with sun-drenched aromas of raisins, orange zest, dried apricot, caramel and molasses. The wine exhibits a bold, modern style and delivers sticky sweet flavors and a chewy finish. Pair it with aged cheeses.
— M.L.
(12/15/2008)
Here’s a fabulous Picolit with fine-tuned aromas of fresh honey and bee’s wax. The honey note is dominant although you will find background shadings of dried apricot and Graham cracker. The mouthfeel is smooth and supple and the wine has a soft, creamy finish that lasts a very long time.
— M.L.
(12/15/2009)
An oak-aged SB, this is a round and opulent expression of the variety with bursting notes of exotic fruit backed by butter, almond and vanilla. It boasts a golden, concentrated color and soft herbal flavors in the mouth. Pair it with halibut fillet in a butter-herb sauce.
— M.L.
(7/1/2008)
This is a wood-aged Sauvignon with sophisticated aromas of butter and toasted nut that frame mature notes of peach, melon and papaya. The wine is rich and long-lasting in the mouth and there is a note on the close that reinforces the oak overtones.
— M.L.
(8/1/2009)
Here’s an oak-aged Chardonnay from northern Italy that offers the bright intensity of peach, melon and yellow flower backed by the elegance of toast and roasted nut. The wine is creamy and soft in the mouth with some bitter almond notes on the close.
— M.L.
(8/1/2009)
A rich, aromatic, honeyed style of Chardonnay, with 100% malolactic fermentation to increase the softness and sweet wood flavors. Soft peach flavors increase the tropical intensity of the wine.
— R.V.
(7/1/2003)
This Ribolla Gialla offers fragrant notes of white flower backed by banana and exotic fruit. The wine has complexity, yet remains approachable at the same time. It has a full, smooth texture and good length on the finish.
— M.L.
(11/15/2008)
This is an interesting expression of Traminer with less emphasis on aromatic intensity and more focus on structure and mouthfeel. The wine offers sweet floral tones and delivers a smooth, creamy sensation in the mouth.
— M.L.
(7/1/2008)