A fine, elegant wine, with balanced toast and acidity, great ripe apricot flavors along with spice from the toast, acidity, citrus and a hint of ginger. Still very young, this pure fruited wine could age over 6–10 years.
— R.V.
(5/1/2011)
A wine that brings out intense minerality, a tight citric tang and a beautiful structure. With its lime and grapefruit acidity laid over ripe yellow fruits shot through with toast, this is a wine that should age many years, mellowing into an open, generous richness.
— R.V.
(5/1/2012)
A second release for this stunningly rich wine, which is developing bottle bouquet of creme brulee, caramel, peach pie, macaroon, lemon zest, butter and smoke. Gorgeous in the mouth, still firm and angular but with decadent flavors. Delicious now, rich as sin, a fabulous wine with a long future ahead.
— S.H.
(1/1/2002)
A rich, mouthfilling, sophisticated wine. The secret is in the balance, with the concentrated fruit flavors—dried apricot, mango and lemon—in just the right proportion. It tastes delicious now, but will certainly age over five years or more.
— R.V.
(5/1/2009)
A superb wine. It opens slowly in the mouth, revealing layers of toast followed by intense white and green fruits. Spice and nutmeg accent the kiwi, pepper and pineapple notes, all concentrated around a core of minerality. Age for at least four years.
— R.V.
(5/1/2009)
At this stage, the wine is closed up, the fruit quite tight. But it is extremely rich, the potential from the spice, broad white fruits and intense minerality all promising good aging.
— R.V.
(7/1/2010)
Beautiful lemon-scented wine, balancing rich butter and apricot flavors with intense, pure acidity. The wine at this stage is toast and fruit, still coalescing into its long-term future.
— R.V.
(7/1/2011)
This rich wine balances ripe yellow fruits with intense citrus acidity in a harmonious whole. Its structure is laden with minerality, toast and a smooth, delicious creamy aftertaste.
— R.V.
(5/1/2012)