Shows the bright acidity and minerality of Chardonnays from this region, along with ripe pineapple, Key lime pie, kiwi, vanilla custard, honey and cinnamon spice flavors, enriched with the buttered toast and smoke of oak barrels. Dramatic and refined.
The opening is bright and lemony, deepening to ripe tropical fruit and peach flavors with an underlying base of butterscotch and coconut. It all comes together on the finish, which is balanced and utterly delicious.
Shows a degree of complexity that’s rare in an Edna Valley Pinot, where fruit and acidity are easy, but layers of depth are hard. You’ll find upfront cola, cherry, licorice, persimmon and smoky oak flavors, with deeper notes of sautéed wild mushrooms and sweet mulch. Should age well for six to eight years.
On the nose, the wine opens with fairly ripe but balanced tropical fruit, including a whiff of banana. There’s a twist of lime and a hint of peach, with the tropical-fruit flavors continuing on the palate. There is a bit of oak, but it is balanced with the fruit and the long, spicy finish shows good acidity.
Bursting with clean, zesty acids, like biting into a lemon, except the flavors are of ripe figs, lime and white pepper, and some smoky oak. The beautiful acidity underscores the flavors, boosting and brightening them. Finishes dry and stylish.
A quintessential Edna Valley Pinot. It’s bone dry, with an elegant texture that’s pure silk and satin. High acidity frames cherry, cola, pomegranate and coffee flavors that finish in a swirl of dusty Asian spices.
Sure, it’s super oaky. But it’s good, delicious oak, and all that smoky vanilla and buttercream blend in just fine with the tropical fruit. The buttery, creamy texture seems soft, because it could have more acidity, but it sure tastes good, and is a value in a big, sweet Chard.