Has intense, fine citrus and tropical-fruit aromas. Generously dosed with smoky oak. Drinks remarkably concentrated and intense, with huge spicy extract and great depth of flavor. Extremely complex, with a long, strong finish.
Riper and more boldly flavored than the Parmalee-Hill Vineyard bottling, with masses of tropical-fruit aromas and flavors. Voluptuous and buttery. Amazing depth of flavor and complexity, it’s sheer deliciousness.
This opens on a brilliant lemony note, then blossoms with its rich, textured, butterscotch center. As the wine opens in the glass, it takes on a richer character and depth. By the time you get to the last glass, you’ll wish the bottle had been a little bigger.
One of seven wines we tasted from this renowned vineyard, and one of six from veteran Chard-meister Jed Steele. This one’s a beauty—the top scoring wine from both the winemaker and the site. A floral, orange, vanilla custard and almost mustardy-spice nose opens to a full orange, mineral and vanilla-spice palate. It’s rich and creamy yet spicy, and even shows some…
There aren’t a lot of wines coming off this appellation, and most of them are red. But this is a wonderful Chard. Ripe and detailed, it combines tropical fruit, mineral and oak flavors, and is dry and tart in acids. This is one of the few California Chardonnays I would age for up to ten years.
Plenty of richness here, mangoes, pineapple custard, Key lime pie, not to mention smoky, caramelly, butterscotchy oak, but there’s also a streamlined, sleek minerality that leaves a lip-smacking steely feeling behind. Part of that is acidity. Really fine wine.