Longplay’s 2008 reserve is quite different from its non-¬reserve stablemate. The aromas include more earthy barnyard scents, the color has a hint of maturity, and no new oak was used. As a result, this wine could pass for one with a few more years under its belt; its flavors more suggestive of fruit pastry, figs and plums, leather and compost. Complex and detailed…
— P.G.
(6/1/2010)
Strongly flavored by the barrel fermentation and extended lees contact, this rich and textural Chardonnay opens with toasted coconut, banana cream pie, pear tart and other pastry-like delights. It is not fruit-deficient, however, and there is plenty of snappy acidity under all the goodies.
— P.G.
(10/1/2011)
This is a delight—a supple, polished, ripe and full-throttle Pinot Noir offered at a mid-1990s price. Winemaker Aron Hess keeps the alcohol at 13.5%, the oak a moderate 20% new, and the earthy underpinnings gracefully in check. Lush purple and blue fruits are lightly licked with chocolate; the result is a very satisfying mouthful of wine.
— P.G.
(6/1/2010)
Pure Wente clone from 17-year-old vines, this is cropped down to barely a ton an acre. Flavors are of melon and pear, and the acids keep the wine fresh and lively. The same vineyard produces grapes for Daedalus and Bergström.
— P.G.
(10/1/2009)
Though color is no indication of ultimate quality, or even ageability, with Pinot Noir, this may set a world record for lightness in a reserve. The flavors mix strawberry, raspberry and chocolate in roughly equal proportions. Color aside, it has medium concentration and grip, and should drink well over the next five or six years.
— P.G.
(10/1/2011)
This light and herbal reserve has scents of pine needles and tart cherry. It spent 10 months in 25% new French oak, adding just a delicate hint of chocolate to the finish.
— P.G.
(8/1/2012)
This opens bearing scents suggesting banana and tropical fruit, with an oily character. On the palate, the flavor veers toward sour apple, with tart acids. The finish brings in a lick of butter, but at the moment it doesn’t quite come together. This may benefit from more bottle age.
— P.G.
(8/1/2012)