Fantastically rich and sweet— even decadent—with apricot, crème brûlée and caramel aromas and botrytis. Deeply opulent and fruity in the mouth with flavors of apricot nectar, it has a zesty, cleansing cut of acidity. Drizzle it on vanilla ice cream on a hot night.
An exciting and tastefully made wine that approaches the ultraripe fruit of the vintage with restraint. Young, jammy plum and blackberry flavors are reined in with herbal, olivey notes, and oak has been sparingly applied in this dry, elegant table wine.
A beautiful Cab that cheats the vintage with its plumply ripe fruit. Pours black, and opens with young, fairly closed aromas of herbs and oak, but the hidden depths of this wine reveal themselves in the blackcurrant, cherry and chocolate flavors that last through the finish. Should age through the decade, or try now with prime rib.
Crisp and multifaceted with grapefruit, lime and pear aromas. Slight sulfur noted, but not off-putting. Very lively and brisk, with tart pineapple flavors and herb accents. Zingy and lean. Seems like Pinot Grigio or Sauvignon Blanc, not typical Chardonnay, but it’s very attractive nonetheless.
Quite a bit darker and fuller than Newlan’s offering from Alexander Valley, with blackberry and currant fruit, chewy tannins, and a creamy texture. Scores extra points for complexity and elegance.
This is a hands-on wine filled with everything toasty oak and lees can add. The underlying flavors are fairly lean, suggesting citrus fruits and a hint of green apple. The result is not a big, fat Chard, but a tight, crisp and elegant one. Perfect with roasted chicken.