What a nice wine this is, fruity and wonderfully bright and crisp in citrus acidity. It doesn’t taste very oaky, despite barrel fermentation, and that allows those pure Monterey peach, lime, apricot and papaya flavors to shine.
A very fine Pinot Noir that shows the crispness of its Central Coast origins, and also plenty of richness. Offers waves of cherries, red currants, cola and cedar, with a pleasantly stimulating bitterness. Drink this complex, food-friendly wine now and through 2011.
This one’s got an engrossing nose full of citrus, spice and everything nice. Fairly soft and elegant, with vanilla, butterscotch and tropical fruit character. Medium long, clean and spicy as it closes out.
San Saba has been making a name for itself with mid-priced Monterey wines that show plenty of true varietal character. The price is creeping up, though. This is the most expensive wine from the winery I’ve ever reviewed. But it’s a solid Pinot, dry, silky and crisp, with polished cherry, cola, tea and spice flavors and a sweet, cocoa finish.
It’s bizarre that they call it a Central Coast wine because it’s from a single vineyard in Santa Maria Valley. It does have the valley’s profile of crisp acids, framing, in this vintage, ripe blackberry fruit and soft tannins. The flavors are pretty, although it could use more depth. —S.H.
Distinctly Chardonnay in the ripe apple, peach and pear flavors veering all the way into tropical papaya. There is some tremendous, supercharred oak here, lending notes of caramel, vanilla and meringue. Despite the richness, the wine needs a little more depth and pizzazz
No oak, nothing but the Musque clone, with its bright acids and gooseberry, grapefruit, lime and fig flavors. Easy to drink, and as versatile as dry white wines get with an enormous array of food.
From the winery’s vineyard at the foot of the Santa Lucia Highlands comes this ripe, pleasant wine. It’s dry and crisp, even a little sharp, with full-bodied wintergreen mint, cherry, coffee and herb flavors. Drink now.