Appeals now for extraordinarily rich, soft flavors of caramelized vanilla cream infused with blackberry essence, cassis and pepper, with exotic notes of butterscotch, candied violets and Maraschino cherry glaze. One hundred percent new French oak is not too much for this elaborate, hedonistically rich Syrah. Best opened soon.
— S.H.
(8/1/2009)
Extraordinarily rich and complicated, a dry, full-bodied Pinot Noir offering waves of ripe flavor, housed in a silky structure. Impresses for the power of cherries, black raspberries, currants, tangerine zest, cola and sandalwood, yet feels elegant and delicate in the mouth. Wonderful now, and should age well through 2013.
— S.H.
(12/31/2009)
Lots of fine structure in this Chardonnay, with crisp acidity, minerals and even some firm tannins giving a framework to the tangerine and smoky oak flavors. Feels tight and elegant in the mouth. Drink this upscale Chard with rich fare, like ahi tuna and steamed lobster with drawn butter.
— S.H.
(12/31/2011)
Feels a bit thick and heavy now, with jammy raspberry, cherry, mocha and sandalwood flavors, but so good, so pure that a few years in the cellar have to benefit. A splendid acid-tannin balance provides the framework for aging. Better after 2011.
— S.H.
(12/31/2009)
Made from grapes sourced from the old Addamo property in the cool Solomon Hills region, this wine shows an impressive core of cherry, cranberry and currant flavors. It’s racy and complex, and the mouth-watering acidity makes you crave lamb, tuna, steak and soft cheeses. It can be enjoyed now, and it should age for up to 10 years.
— S.H.
(4/1/2013)
Rich and oaky, with lavish flavors of vanilla custard, smoky meringue and créme brulée. The fruit consists of ripe pineapples and Meyer lemons.
— S.H.
(8/1/2009)
Voluptuous, with decadently rich flavors of cassis, blackberry pie filling, red licorice, milk chocolate, black pepper and cedar flavors. Shows enough acidity and tannin structure for balance. Drink now.
— S.H.
(8/1/2009)
This is a tremendous, powerful Chardonnay that swamps the mouth with ripe fruit and oak. It detonates with pineapple crème brûlée, peach tart, buttered toast and vanilla flavors, and while it’s dry, it has a honey-sweet finish and a crisp, citrus acid tartness. Drink now.
— S.H.
(12/31/2009)