Dry and bright in acidity, with a clean, silky mouthfeel. Shows fine raspberry and cherry fruit, with a squeeze of tangerine, leading to a spicy finish. Drink now with pork tenderloin, ahi tuna, roasted salmon.
— S.H.
(12/1/2011)
Dry and acidic. If you’re looking for a rich, opulent Chardonnay, go elsewhere. This one’s citrusy and minerally, in the manner of an elegant Chablis. It offers a useful alternative to the modern, ultraripe, oaky style.
— S.H.
(11/1/2011)
Bone dry and acidic, this Sauvignon Blanc shows mouthwatering flavors of lemons, limes, grapefruits and tart, sour gooseberries. The alcohol is refeshingly low, a mere 12.4%.
— S.H.
(11/1/2011)
Tart, citrusy acidity backs up cranberry, pomegranate and spice flavors in this dry, silky young Pinot Noir. It’s somewhat brusque right out of the bottle, so give it a brief decant before pouring.
— S.H.
(6/1/2013)
This inland Monterey appellation is better known for Cabernet Sauvignon. The warm weather shows in the wine’s soft mouthfeel and ripe, one-dimensional flavors of cherries, cola and currants. Drink now.
— S.H.
(6/1/2013)
A likable, easy to drink wine, totally dry and brisk in acidity, with low alcohol. It has savory flavors of lemons, limes, oranges and spices.
— S.H.
(11/1/2011)
This wine never saw any oak. What you get is what the grapes contributed, which is pure, intense tangerine and lime fruit, brightened with brisk acidity. It’s a chiseled wine, but there’s a streak of honey that relieves it.
— S.H.
(6/1/2013)
A little lush and simple in orange and apricot jam flavors, but nicely balanced with a squeeze of lime that gives it mouthwatering acidity. Easy to drink with a wide variety of foods.
— S.H.
(6/1/2013)