Rich and full-bodied, this has the weight of a barrel-fermented, lees-aged wine. This 100% Pinot Blanc has plenty of orange, cream, brown sugar and brown butter flavors. Try it as an interesting alternative to Chardonnay.
— S.H.
(4/1/2013)
An enormously fruity wine whose main appeal is its vast array of flavor. Cherries, raspberries, red currants, licorice, Dr. Pepper cola and milk chocolate flood the mouth, offset by crisp acidity and accented with sweet oak. Best now for its soft deliciousness.
— S.H.
(10/1/2010)
Oaky, with lots of buttered toast, vanilla and caramel flavors riding high on top of the underlying pineapple jam and minerals. With crisp acidity, this Chardonnay could improve with a few years in the cellar.
— S.H.
(11/1/2009)
Rich in cherries, raspberries, licorice, cola and sandalwood, this Pinot finishes dry and spicy. It has a lovely, silky mouthfeel, yet is quite sharp in acidity, and a bit one-dimensional. Best now.
— S.H.
(10/1/2010)
The vineyard is legendary, but the brand has struggled to define itself for years. This 2010 is rich in raspberry, cherry and oak, but it is a little heavy-handed. After a brief decant, it’s ready to drink now.
— S.H.
(12/1/2012)
Strong in oak and ripe fruit, this tastes overworked. It’s dominated by buttered toast, butterscotch and pineapple jam flavors. It will satisfy legions of Chardonnay lovers who like this popular style.
— S.H.
(12/1/2012)
The vineyard is a pioneer in the Santa Maria Valley and it’s nice to see they’ve finally branded their own wine. The Chardonnay is marked by brisk, cool-climate acidity that does a needed job of balancing the superripe pineapple jam and overtly oaky flavors.
— S.H.
(12/1/2008)
Made in a style so ripe and direct in fruit and oak, it’s almost simple, with spun sugar flavors of raspberries, cherries, anise and vanilla. Those flavors are delicious, yet the wine lacks structural integrity.
— S.H.
(12/1/2008)