This is the best dry Gewürz I’ve ever had from Navarro. It really is bone dry and very high in acidity, two good things, but without richness, the wine would be thin. However, there’s an incredible array of peach, lychee, citrus, honeysuckle and vanilla spice flavors. This is the closest to Alsace that California Gewürz gets.
— S.H.
(10/1/2008)
Muscat Blanc is turning out to be one of Navarro’s best wines. The ’07, from a supercool vintage, is a little off the rich pace of the ’06, but shows the same admirable qualities of dryness, racy acidity and complex flavor. It’s like a taste of Meyer lemon zest and grilled peach flesh, with a sprinkle of white pepper and cinnamon.
— S.H.
(10/1/2008)
Another lovely Gewurz from Navarro. Made with neutral oak fermentation, it’s rich and crisp and spicy, with a mélange of exotic fruit and wildflower flavors.
— S.H.
(3/1/2011)
A beautifully rich and complex wine showing the orange flavors of the variety, and the crisp acidity of its cool-climate origin. Feels authoritative and clean in the mouth, almost the perfect cocktail sipper. But it will also be great with salty foods, like ham, chorizo, sausages.
— S.H.
(3/1/2011)