Made in a direct style to appeal now, and succeeds. Dry, soft and silky, the wine seduces with lush black cherry, raspberry, red currant, mocha and spice flavors that are deeply satisfying. Not an ager, but nice now through 2010.
— S.H.
(3/1/2009)
Made by Michael Terrien, the winemaker at Hanzell, this is a vivid interpretation of a Carneros Chard. It’s bone-dry, crisp in acids, and has an earthy, dried herb edge to the citrus, green apple, white peach and spicy oak flavors, with a mineral, wet stone quality. Finishes balanced and elegantly complex. Editors’ Choice.
— S.H.
(4/1/2007)
A bit more concentrated than the ’06, but similar in lush, appealing flavors of cherries, raspberries, cedar, cola, vanilla and spices. With a silky texture, it should develop through 2013.
— S.H.
(9/1/2009)
Here’s a rich, bone-dry Chardonnay that shows long hangtime flavors of peaches, apricots, tangerines, Meyer lemons, honeysuckle, custard and tangy minerals. It’s brightened with crisp acidity. Super-drinkable.
— S.H.
(10/1/2009)
The cool vintage has given this Chardonnay a steely, minerally austerity, like Chablis. Its pedigreed origins and superior winemaking are evident in the overall balance. Dry and crisp in acidity, it’s a racy wine, with stone-licked citrus, apricot and peach flavors.
— S.H.
(10/1/2010)
Ripe and oaky, with luscious flavors of pineapples, green apple butter, buttered toast and caramel, undergirded by a stony minerality. Drink now.
— S.H.
(2/1/2009)
There’s a soft richness to this wine, almost a dessert pastry quality, like a cherry-filled bonbon that melted and then was splashed with licorice, cola and fennel. It’s really delicious, a bit one-dimensional, but crisp and dry.
— S.H.
(4/1/2007)
You’ll find some tart acidity in this dry Pinot Noir, which comes from the Napa side of Carneros. The tartness gives it a noticeable bite, but the flavors are very rich. They suggest cherries and raspberries, with notable contributions from oak. Ready now.
— S.H.
(10/1/2010)