You’ll love this wine for the sheer voluptuousness of the flavors. It makes love to the palate, caressing it with dry, velvety softness and delivering ripe berry flavors filled with sweetness and purity. It’s lipsmackingly good, and a fine example of how good this old California varietal can be, albeit with a sort of ruggedness. —S.H.
— S.H.
(5/1/2002)
Dry and very crisp in acidity, with that petrol or diesel edge Riesling is known for, this is a distinctive wine. The other flavors include peaches, oranges, honeysuckle flowers and spices. It’s a beautiful wine that shows the classic noble structure of the Riesling grape.
— S.H.
(10/1/2008)
A brilliant, compelling Pinot Gris whose quality far exceeds its price. Bone dry, with moderate alcohol, it’s big in flavor, offering a blast of Mandarin orange, peach, honeysuckle, vanilla and cinnamon spice. There’s a rich texture, and the finish is thoroughly dry despite the richness.
— S.H.
(4/1/2010)
Navarro continues at the head of the Gewurz pack, while keeping their prices modest. There’s no mistaking the varietal character of this wine, with its brilliant array of dusty Asian spices, pineapple brûlée, peach, wildflower and litchi, folded into a creamy texture that’s bone dry and crisply acidic.
— S.H.
(4/1/2010)
Dark golden in color, this late-harvest Riesling, which was allowed to develop botrytis after two October 2011 storms, has knockout, sweet honey and apricot goodness from start to finish. It’s round and concentrated, and it has 12.9% residual sugar. Incredible on its own, this will also pair well with peach- and pineapple-based desserts, foie gras and blue cheeses.
— V.B.
(4/1/2013)
Polished and balanced, this masterpiece shows restraint and it’s already drinkable. With its great acidity and its fine intermingling of spice and red fruit flavors, this wine will appeal to lovers of Gamay and Pinot Noir.
— V.B.
(4/1/2013)
A beautiful wine, with a good history of aging. Gegins with aromas of apricot liqueur, smoke, spices and vanilla, with maybe a touch of botrytis, and turns rich and dramatic in the mouth. It's sweet but not overwhelmingly so, with a creamy texture and crisp acidity. Fancy and elegant.
— S.H.
(12/31/2001)
Odd as it may sound, it smells like coconut cream pie with a baked meringue topping, all swimming in apricot purée. It’s sweet but not achingly so, at 7.1% residual sugar, with enough acidity to balance it. It has a luscious, creamy mouthfeel. It seems young and tight despite the opulence; probably it will improve with age in a cool cellar. Best Buy.
— S.H.
(12/31/2000)