Another outstanding Pinot Blanc from Monterey, this one opens with a whiff of almonds and honey, leading into a center of melon and light citrus flavors. A lovely alternative to one more tired Chardonnay.
— L.W.
(3/1/2000)
Burgundian, with plummy, forest-floor, mushroom, smoke and slightly funky aromas. Softly fruity and velvety, with a delicacy and finesse that carries through the dry, spicy finish.
— S.H.
(11/15/2001)
Classic warm-country Zin, with briary, brambly wild-berry aromas with a hint of raisins, and big, juicy flavors. Finishes hot. Modest tannins and soft acidity make this dry wine immediately drinkable.
— S.H.
(11/15/2001)
The herbal and briny notes in this wine divided our panel, with some tasters relishing its near-vegetal complexities layered over syrupy blackberry fruit, while others condemned it for the same. Try it yourself.
— W.E.
(11/1/2001)
A spicy Chard from cool-climate Monterey. It’s packed with pear, pineapple and mango flavors whose sweetness is boosted by smoky oak. Finishes with a long, candied flourish.
— S.H.
(9/1/2004)
A full-bodied wine that rides a bit rough in the mouth, with ripe flavors of cherries, blackberries and coffee and a bit of raisining. The finish also turns hot. Try with a pepper-rubbed pork tenderloin.
— S.H.
(9/1/2004)
A fairly intense initial aroma of barnyard and leather blows off to reveal a nose of beautiful earth, cinnamon and caramel. Appealing violet, anise and leathery flavors on the still-tight palate. Nice fruit-to-acid balance and a brisk, spicy finish. In a slight ugly-duckling phase, there are very nice elements here. Hold for a year or two.
— W.E.
(11/15/1999)
Delicate all around in body, texture and flavor. Shows cola, cherry, tobacco and spice, with silky tannins and those crisp Central Coast acids.
— S.H.
(12/1/2004)