Mature and ready to drink, this is a light to medium-bodied Chardonnay with a slightly buttery, pear-scented bouquet and flavors of buttered toast and citrus marmalade. More toast and butter on the finish, so drink up before the fruit totally fades.
— J.C.
(6/1/2007)
Smells like Pinot, combining leather, smoke and tart cherry aromas. In the mouth, this light-to-medium-weight wine doesn’t show a lot of fruity flavors, but rather leather, dried spices and dusty notes. Juicy cherries gradually emerge on the finish.
— J.C.
(9/1/2002)
This medium-bodied, nicely structured Pinot Noir is impeccably made, it just could use a touch more flesh to round it out and give it a more seductive nature. Toast and black cherry aromas carry a slight briary or herbal nuance, while the flavors at this early juncture favor toasted marshmallow and caramel, followed by notes of chocolate and coffee. Giuve it a…
— J.C.
(6/1/2007)
Maybe an ambitious attempt gone awry, with the bouquet an ungainly grape-alcohol mix. The ripe grapey elements and brisk acidity hold it together—but barely—against earthy, vaguely musty notes. Finishes with intriguing spice and chalk notes, but also more hot vapors—almost like a much lighter grappa. Unusual and interesting, but lacks balance.
— M.M.
(2/1/2002)
Smells attractive, with hints of vanilla and cocnut layered over toast and apple, and the flavors are in the same vein--apples and citrus, with a bit of an earthy, mushroomy note underneath--but this sample lacked the zip and crispness of a really top-flight sparkler.
— J.C.
(6/1/2007)