Very ripe and new oaky, but the acidity is so vibrant, it provides that much-needed balanced kick. Flavorwise, this Chard is a blast of orange Slurpee, pineapple tart, vanilla crème brûlée and cinnamon spice. It sure is an easy wine to drink.
Here’s a floral, minerally wine, with wildflower, orange spice and honey aromas almost like a Viognier. In the mouth, it erupts in fruit so sweet, it’s almost like a dessert wine, with pineapple custard and lemon cream flavors. A little off-beat for a Chard, but very good.
A beautifully crisp Pinot, dry and silky and loaded with ripe cherry, raspberry, cola and Asian spice flavors. Tastes so opulent in fruit, yet has a subtle complexity leading to a long, spicy finish. This Pinot, from one of Monterey County’s top growing areas, is a sommelier’s dream.
Tastes superoaky, with a heavy layer of wood spice and butterscotchy char, but the underlying fruit is powerful enough to support it. The pineapple tart, peach custard and cinnamon flavors are crisp and juicy with acidity.
The best thing about this wine is the acid-tannin balance. Sure, it’s ripe in blackberry and blueberry jam and cocoa flavors, but so are plenty of other red wines. But it has a cool-climate structure that makes it impressive. The Sangiovese in this blend with Cabernet Sauvignon lends a peppery, meaty note.
Made in a drier, tarter style than the winery’s Russian River bottling, this Chard favors elegance over opulence. It’s streamlined and crisp, with subtle notes of green apples, kumquats and honey, gently touched by smoky oak.