A gorgeous wine, lush and refined from the first sniff to the last swallow. Rose petals, cotton candy, chocolate-covered cherries—it’s a date in a bottle. As the wine rolls across the palate it seems to gain depth and detail, while keeping the exceptionally pretty fruit flavors front and center. Silky and lightly spicy, with cinnamon, toast, mocha and tobacco…
— P.G.
(3/1/2011)
The Aurora has just a bit more texture and density than its superb companion wine, the Avellana Pinot Noir. Black cherry, cola and baking spice notes are accented with touches of iron filings and slivers of dark chocolate. Thoughtful winemaking is on display here, creating a dense wine that is nonetheless immediately accessible and delicious.
— P.G.
(3/1/2013)
A wine of surpassing vitality and complexity, it mixes notes of melon, jicama and citrus in a fine-tuned flavor explosion. Long and lively, with bracing minerality, it finishes with a fresh lick of sweet herb.
— P.G.
(3/1/2013)
This two-acre site dates back to 1975; this is only the fourth time that Ponzi has offered it as a designate. Muscular and authoritative, it is still compact and somewhat unyielding. Dark cherry and cassis fruit is packed with iron filings, coffee grounds and black licorice. Winemaker Luisa Ponzi does her usual excellent job of putting the polish on outstanding…
— P.G.
(3/1/2011)
This reserve shows nice lime/citrus scents, hints of honey and a bit of sandalwood, which is quite interesting. It’s an elegant, lightly spicy, complex and subtle wine, with delicious nuances and a dancer’s balance.
— P.G.
(8/1/2002)
This is the first dry Riesling since 1993, though it was a Ponzi hallmark from 1974 until it was dropped. Fashions have brought dry Riesling into play again, and this is a textbook example mixing Meyer lemon, chamomile tea and even a bit of peppery spice. Unfortunately just 70 cases were made.
— P.G.
(12/1/2006)
Strongly oaky at first sniff, this barrel-fermented reserve went through complete malolactic fermentation and a year and a half of barrel aging. The complexity comes out as it breathes open, a mélange of nuanced fruit including guava, peach, pineapple and green apple. Skin phenolics (from whole-cluster pressing) add some bite to the lengthy finish.
— P.G.
(8/1/2011)
Fragrant with floral notes, lemony fruit and hints of apricot, this is a tangy, textural take on Pinot Gris. Fermented in stainless steel and released young, it retains a bright and stylish profile right through a lingering finish, with a touch of sweetness.
— P.G.
(10/1/2012)