This dry, acidic, minerally Chardonnay brings Burgundy to mind. It has a lot going for it, but is rather tight and angular despite a rich vein of pineapple and lemon drop. Distinguished in its way, it’s a fine wine, at a great price.
— S.H.
(5/1/2012)
Once upon a time, this valley, south of San Francisco, was wine country. Today, it’s Silicon Valley, but scattered vineyards still prove its worth. This is a lovely, food-friendly Pinot Noir, rich in fruit and acids, and elegantly balanced.
— S.H.
(6/1/2012)
Oak dominates this Chardonnay in its buttered toast, caramel and butterscotch flavors. Buried under that are pleasantly ripe pineapples and lemons. The winery suggests it will age through 2020, but that seems doubtful.
— S.H.
(5/1/2012)
Seems like it might have been better a year ago. Although you’ll find rich pineapple, lemon drop and butterscotch flavors, they’re getting a little tired, and the oak is starting to dominate.
— S.H.
(5/1/2012)
This Roussanne, Viognier, Marsanne and Grenache Blanc blend is very rich and fruity. It has all kinds of fruity, flowery, spicy and toasty flavors, brightened with crisp acidity. A nice, easy-drinking alternative to a creamy Chardonnay.
— S.H.
(5/1/2012)
Take a few bucks off the price, and this would be a good value. As things stand, this Chardonnay, which is a blend of Santa Clara Valley and Santa Cruz Mountains fruit, is fairly standard. It’s dry and crisp, with pleasant lemon-custard flavors that turn a little unripe on the finish.
— S.H.
(5/1/2012)
They held this wine back nearly five years before releasing it, but it’s still fiercely tannic. That’s the main problem, and to judge by the fruit, which is entering a mature phase, the wine’s future is in doubt.
— S.H.
(5/1/2012)