Acidity, minerals and lower alcohol combine to make Gordon’s ’08 far superior to the 2007. There’s a bracing steeliness to the pineapple and green apple fruit, which is cleansed with racy acidity. The oak is a little strong, but this is a lovely, complex Carneros Chardonnay to drink now.
— S.H.
(7/1/2011)
A very good Chardonnay, with oak-enhanced citrus and peach flavors. It’s dry and quite acidic, biting into the tongue and making the tastebuds whistle. Made in a leaner style, it will appeal to fans of Chablis-style Chardonnays.
— S.H.
(9/1/2012)
Rich in acids, ripe in fruit and balanced, with a silky texture, this is a very pretty Pinot Noir for drinking now. It has ripe, dry flavors of wild forest raspberries and cherries, bacon, sautéed mushrooms and cola.
— S.H.
(8/1/2011)
Rich blackberry purée, blueberry jam, raspberry pie, cherry tart and cedar flavors in this Cab. Rather direct in its appeal, and a bit too sweet, but its solid New World style will appeal to some.
— S.H.
(11/1/2010)
This style of Pinot is almost candied, with flavors of cherry pie, brown sugar and buttered toast with raspberry jam. Tasty, if a little one dimensionsal.
— S.H.
(6/1/2013)
This is a solid Cab, rich in licorice, blackberry, mocha and toast, but it lacks subtlety. It feels heavy and sharp in the mouth, with citrusy acid, yet it doesn’t seem to have the inherent balance to age.
— S.H.
(12/1/2012)
This follows the tried and true path of making Chardonnay with ripe fruit and plenty of creamy oak. The flavors are of apricots, oranges, sour lees and buttered toast.
— S.H.
(3/1/2013)
Jammy and direct in raspberry and cherry flavors, with lots of sweet smoky oak and some hot alcohol, this blend is long on flavor, but a little short on nuance and complexity. Drink it now with robust grilled meats and stews.
— S.H.
(12/1/2012)