Picked at an unbelievable 38 degrees of brix, with residual sugar of 12.5%, this is a very, very sweet wine. It has an unctuous, honeyed texture, but super-high acidity breaks it up. Flavorwise, it’s botrytis-infected apricot-infused crème brûlée. Wow.
Viscous and silky, with loads of apricot, mandarin orange, spice, apple, citrus and herb flavors. Sweet and lush, yet long and bright on the finish. Who needs dessert with a wine like this?
This is an elaborate, oaky Chardonnay made in the popular style that has made California Chard such a success. It’s rich in pineapple jam, apricot, buttered toast, vanilla and leesy flavors, and grows better as it warms in the glass.
Kicks off with dark, rich black cherry and blackberry aromas. Richly textured and intensely flavored, with a plush core of berry, licorice, herb, spice, toast and vanilla notes. Soft tannins and firm acidity frame it nicely. Great value too.
A beautiful Sauvignon Blanc that shows why this warmish Santa Barbara County valley is such a natural home for the variety. With crisp acidity and a creamy texture, it’s dry and minerally, with interestingly rich flavors of citrus fruits, melons and pears, and a touch of smoky oak.
The clean fruit really shines here, with apple, orange and tropical fruit aromas, and similar solid, deep flavors. The mouthfeel is full but not overblown, and stays lively through the long citrus-tinged finish. Graceful, with an admirable purity.
An impressive, deep and darkly fruited nose shows smoke, leather, cinnamon, coconut, even mushroom notes. On the round, textured palate, earth and coffee accent ripe blackberry, plum and toast flavors. The finish—tart berry, citrus and licorice-tinged—shows good length and even tannins. Intense, youthful Syrah that will evolve for 2–4 years, and hold well through…
Very rich, ripe, oaky and delicious. Dazzles with waves of buttercream, buttered toast, buttered popcorn and butter-drizzled bananas, with plenty of underlying pineapple fruit and honey. Could be more subtle, though. It’s all on the surface.