Tighter and leaner than in the past, with flavors that range between lime, hazlenut and peach. Very crisp acidity is uplifting and bright. But what really marks this wine is the extended lees contact. The creamy, rich texture feels just great. This is an elegant wine of great complexity.
This is brilliant Chard because of its superb tropical fruit flavors, the powerful but tasteful oak and the rich, crisp acidity. It takes all three of those components for a big California Chard to work, and this one does.
Impeccably made and lavishly oaked, this wine’s pedigree is apparent. The fruit is all blackberries and raspberry preserves, with deeply spicy notes, and the tannins are softly complex. What’s really striking is the supple elegance; it’s so silky and soft.
This is a unique wine with an unusual and impressive bouquet of peach smoke, cocoa and hazelnut. Balanced but firm on the palate, it offers robust fruit and spice flavors and mint, toast and nut accents. There’s even an intriguing kirsch-like cherry note in here. Full-bodied, it’s a wine of real individual character that finishes dense, long and spicy.
There’s lots of rich acidity in this wine. It braces the tremendous pear and pineapple fruit and sweet oak, and lends the wine zest and structure. Finishes with a brilliant array of tangy spices.
Saturated with rich plum aromas that are accented by cola and root beer, this is a winner in terms of depth and balance. A soft but structured palate offers black fruit and enough wood to satisfy a lumberjack; a touch too much charcoal on the finish holds it back from greatness.
Creamy and smooth, a wine with the texture of taffeta, and for those who like their Chards toward the citrusy, appley side. The extra lees aging gives it a sour mash flavor that, combined with the brisk acids, is distinctive.
Dark berry fruit, tea and herb accents and prominent chocolate notes feature in this multifaceted wine. It’s plummy and woodsy, full in feel, yet tart and tangy on the long, rich, dark chocolate close. Drink now–2006.