Young, tart in acidity, and fresh in jammy primary fruit flavors, offering a blast of cherries, raspberries, red currants, Dr. Pepper cola, red licorice, cocoa, pepper and sandalwood, wrapped into a silky texture. A beautiful wine now, but better with some age. Give it a year or two in the bottle.
— S.H.
(12/15/2009)
Very ripe and attractive in cherries, cola, coca, pomegranates and smoky sandalwood, and dry. But it’s a bit thick and primary in the mouth, with a jammy heaviness. Should develop additional complexities by early 2010.
— S.H.
(12/15/2009)
This is a typical Sonoma Coast Chard in the bright acidity that firms up the ripe, long hangtime flavors. Pineapples, pears, peaches, nectarines and subtle papaya notes are joined with buttercream and cinnamon spices. Drink now.
— S.H.
(5/1/2009)
Sweet and extracted in pineapple, tangerine, lime and vanilla flavors, this Chardonnay also is generously oaked, which gives it even richer vanilla and buttered toast notes. It’s flashy, yet would benefit from greater dryness and restraint. Size isn’t everything.
— S.H.
(12/31/2011)
A bit too soft, and that absence of structure makes the ripe pineapple jam and vanilla custard flavors taste simple. Lots of people will like the exotic richness.
— S.H.
(5/1/2009)
So sweet, it’s more like a dessert wine. The flavors are of sugary vanilla cream, buttered toast and pineapple jam, with plenty of caramelized oak. If this is your style, it’s for you.
— S.H.
(12/31/2011)
Way too sweet and oaky. Tastes like a dessert wine, with vanilla custard, buttered toast, pineapple jam, cinnamon and brown sugar flavors.
— S.H.
(12/31/2011)
A Rhône blend, based on Mourvèdre and Syrah, that’s sweet and direct in jammy berry and spice flavors. It’s also pretty sweet in toasted oak. Drink now.
— S.H.
(12/31/2011)