Richly oaked, fantastically ripe in long hangtime fruit, this Chard has exotic flavors of golden mangoes, nectarines, passionfruit, pineapple jam and kiwis. Oak adds extra layers of buttered toast, crème brûlée and smoky vanilla. For all the honeyed sweetness, it’s totally dry, a tour de force that’s at its best now.
Poised aromas of pear, earth, vanilla and citrus on the nose. Handsome tangerine fruit shines and the wine has a round but not fat feel in the mouth. A tangy citrus finish closes this well-made offering. Commendable for its honest fruit.
From vintner Rob Talbott, a less expensive version of his single-vineyard Chard. It’s crisp and oaky, with a suggestive leesy mouthfeel, and very dry. The flavors are complex, but highlighted by fresh pineapple and gingery spices.
From Robert Talbott. This isn’t a bad Pinot, although it’s pretty tannic and also has some minty, tomatoey notes, in addition to the riper blackberries. Will satisfy Pinotphiles for its soft, silky tannins, crisp acids and complexity.
Young, soft and a bit jammy-syrupy, this Pinot may benefit from a year or two in the cellar. It has a rich, ripe core of black cherry fruit, with an edge of sweetened coffee, although it’s a totally dry wine.
From Robert Talbott, an easy “Intro to Monterey Pinot Noir” kind of wine. It has earthy cherry, cola and rhubarb flavors, is very dry, and shows the crisp acidity and silky tannins you expect from the variety.