A lean style, with unripe pear notes married to a pencilly cedar-graphite combination. Very lemony and tart on the finish, this Chard will probably be at its best with shellfish.
— J.C.
(1/1/2004)
One of the better wines to come from this perennial underachiever, hopefully this is a sign of better things ahead. It has a grassy, herbaceous streak, but its not vegetal, instead showing tart cherry flavors that turn cranberry-like on the finish, where they also pick up some caramel notes.
— J.C.
(1/1/2004)
Rather light in color relative to the California and Washington State wines, but intriguingly perfumed, with scents of pepper, herbs and pie cherries. It’s light in body as well, but still flavorful. A pretty wine, with just enough fruit to maintain a precarious balance.
— W.E.
(9/1/2005)
Aromas of vanilla and stewed berries lead into a palate that features more of the same: sweet wood and overripe raspberries. Syrupy and simple.
— J.C.
(4/1/2001)
Vanilla, butterscotch and some harsher oak-derived compounds dominate the modest citrus fruit that might have been wine before it was turned into oak juice. For wood lovers only.
— J.C.
(4/1/2001)