All the bells and whistles are here, from the malolactic fermentation that makes the wine soft and buttery to the heavy lees contact to barrel fermentation with lots of new oak. The result is creamy and complex, framing modest flavors of apples, tangerines and peaches.
Just delicious, offering sweetly ripe blackberry, blueberry and cassis flavors, with a rich coating of smoky oak. The all-important tannins are soft and gentle. Really a flamboyant, opulent wine, and probably showing its best in youth.
Clean, inviting floral and citrus aromas: straw, vanilla, spice and oak. Drinks rich and full-bodied, with a strong dose of smoky oak. Seems like it might contain a bit of residual sugar.
With its 90% Napa and 10% Sonoma lineage, this wine serves up mild lime, butterscotch and green apple aromas and a nicely weighted palate with tropical fruit, peach and caramel flavors. The mouthfeel is soft, with a caramel custard quality. The long, creamy and toasty finish will win raves from lovers of both the full malolactic and well-oaked styles.
Ultrabuttery, with butterscotch at the fore. The wine is richly textured, but strikes a pose that is perhaps more influenced by barrel than by fruit. Pretty melon, pear and citrus notes take a back seat. Spicy on the finish.
The Reserve has always been oaky, but this may be the oakiest yet. That toasty, caramelly vanilla thing hits hard. Fortunately, the underlying tropical fruit stands up to all the wood. I like this wine, but this is about as far as a winemaker should push oak.