With two years of aging, this wine has developed delicious nutty aromas and flavors; they have tamed the great, crisp fruit that still underlies what is a complex, intense wine. There is good depth to the white fruits and the aromas of white spring flowers. Imported by David Milligan Selections.
— R.V.
(8/1/2006)
An intense, very pure expression of Sauvignon Blanc, with delicious green fruits, flavors of white peaches, grapefruit and some spice. To taste, the fruit is fresh but concentrated, leaving a big mouthful of green and herbs.
— R.V.
(9/1/2007)
A powerful, fat, still young wine, full of yeast flavors, green apples, plums and with a fine, tight structure—this is a food wine that could certainly age, maybe over 3 to 4 years.
— R.V.
(9/1/2007)
There’s good concentration in this ripe, rounded Sauvignon style wine, with white fruit flavors just touched by the crispness of green skins. The wine revels in the density of texture, while keeping a deft touch of freshness. Age for 2–3 years to be at its best.
— R.V.
(5/1/2008)
The weight of good Pouilly Fumé is all here, with a rounded texture and a vegetable garden of flavors. There is a steely streak of acidity shooting through, along with some tight apple skins. The finish is soft, toasty, rich.
— R.V.
(5/1/2010)
This wine has a smoky character with aromas of wood smoke and autumnal apple orchards. The flavors are packed with herbs, very intense, needing 2–3 years to soften.
— R.V.
(8/1/2010)
Cailloux means flinty stone, and this wine certainly has a mineral character, its fruit tang still young. It has a tight structure, crisp, herbal and concentrated.
— R.V.
(6/1/2011)