Old-gold in color, and thick and syrupy. The aromas run to caramel, apricots, toffee, butterscotch, vanilla, pecan pie and crème brûlée. Tastes as voluptuous as it smells. Fantastic concentration and depth; a nectar bursting with sweet, gorgeous fruit. The acidity is high, but it feels soft and creamy. Residual sugar of 28% makes it tooth-achingly sweet. Only 554…
This is an amazing wine. It’s bone-dry and very high in acidity, one of the most distinctive white wines in California. The racy quality supports intense flavors of steely minerals, orange and lime zest and apricots, wrapped into a rich, oily texture. It accomplishes the magic of tasting honey-sweet but finishing thoroughly dry. Will age, too. A 2001, tasted…
Smooth, balanced and lingering, this is sippable by itself after a big meal, and it can also pair well with strong cheeses, dark chocolates or stone-fruit-based desserts that are layered with crème Anglaise. This selection also comes in 375-ml bottles.
Outrageously sweet and delicious, a wine that blows your mind with the first sip. It’s powerful in apricot, banana flambé and vanilla cream flavors, with a viscous texture that stains the glass with glycerine. Dessert in a glass.
Enormously sweet, almost like drinking honey, except that it’s wine. With an amazing 21% residual sugar, it just knocks you out with sweetness, but then the rich flavors of apricot jam and vanilla wafer kick in, brightened and balanced with lively acidity. The end result is fabulosity.
This bottling is usually among the more opulent, successful white dessert wines in California, and the ’07 certainly fits that bill. With 20.1% residual sugar, it’s fantastically sweet, yet has enough fruity stuffing, balanced by high acidity, to satisfy. The pineapple, apricot and orange flavors could be somewhat more intense but it’s certainly a very delicious…
Mendocino’s Navarro Vineyards hits it out of the ballpark with this truly stellar Sauvignon Blanc, its 20th year making SB. Partially barrel-fermented, this is an inviting wine of subtle jasmine aromas and touching minerality. An incredibly well-balanced version of the varietal full of lemon thyme and passion fruit. The acidity would cut nicely through a potato gratin.
Navarro’s dessert wines always are some of the best in California, and this 2010 Muscat is the latest example. It’s quite sweet in honey, apricot and tangerine flavors, but superbly balanced with acidity and a firm minerality. Also widely available in half bottles.