This beauty pulls out all the stops. The aromas veer to tropical fruit and banana, with leesy, buttery notes from toasty oak. The flavors are equally strong, and very spicy. Creamy, rich texture. Doesn’t seem to be an ager but sure is delicious now.
This is everything a flagship wine should be, with its rich mouthfeel, palate-coating flavors and long finish. The flavors are on the apple side of the Chardonnay spectrum, with toasty oak galore, but would you expect otherwise? The long finish has lots of finesse and style despite its considerable heft.
Yup, this is a 2000, and it’s still fresh and zippy in acidity. It’s not a big wine, but a complex, subtle one, with a firm minerality undergirding pineapple and oak flavors. It should hold and improve through this decade, and will be instructive for those who don’t know what a good, old Chard can do.
Classic Cabernet, and ageworthy. Shows balanced blackberry, coffee, black olive, Provençal herb and oak flavors. It has complex tannins, and is very dry. This is not a long hangtime, superripe Cab, but strives for balance and elegance and succeeds. Best now–2016.
This is wonderfully good Cabernet considering the poor reputation of the vintage. Extravagant oak is layered over vibrant cassis and tobacco, while crisp acidity and lush tannins provide a sense of balance and ageability. Lacks the fullness and depth of the best vintages, but sure to charm.
Gallo has held this Chard more than 4 years before release; the reason may be an acidic tightness that still dominates the wine. It’s deep in mineral-infused apricot and quince fruit. The barrel regimen consisted of 100% new oak. It’s a big, absolutely dry, almost rasping wine, and may be one of those rare California Chards capable of aging. See what it does after 2008.