The Freestone area is one of the coolest regions in the sprawling Sonoma Coast. Acidity marks this bone-dry, elegant wine. It tastes like somebody gave a squirt of lime to the cherry, raspberry, cola, persimmon, pomegranate and sandalwood flavors. Seems like a natural for the cellar. Drink 2012–2016.
— S.H.
(11/1/2010)
Rich doesn’t begin to describe this Chard. It’s humongous in pie-filling and grilled peaches, pears, pineapples and papayas, while 50% new oak adds all sorts of buttercream, crème brûlée and smoked butter layers. Yet the wine shows a minerality that grounds and balances it. Very fancy stuff, and should age for up to six years.
— S.H.
(12/15/2008)
This winery has a good track record for producing rich, opulent Chardonnays. The cool 2010 vintage was beneficial, yielding a low alcohol wine with extraordinarily rich tropical fruit flavors and bright, graceful acidity. It saw a majority of new French oak, lending it a note of buttered toast, but the underlying wine is so big, it easily handles that weight.
— S.H.
(9/1/2012)
Bone dry and minerally, with a stony austerity to the lemons, limes, pears and pineapples. Enormously complex in the interaction of fruit, acidity, lees, oak and fine, subtle tannins. Chablis-like and elegant, and should show evolutionary development over the next six years.
— S.H.
(12/15/2009)
Excellent price for a coastal sparkling wine made from the superior grape varieties of Pinot Noir and Chardonnay. Rich and ripe in strawberries, limes and vanilla, it has a doughy yeastiness, with crisp acidity and a dry finish.
— S.H.
(10/1/2011)
An intriguing Pinot Noir that shows the possibilities of this cool-climate, southwestern Sonoma region. The wine has been well-oaked, but it’s powerful enough to carry that coating of caramel and char, with a massive palate explosion of puréed ripe cherries, red currants and sweet rhubarb pie. Delicious now with decanting, and should do interesting things over the…
— S.H.
(12/15/2008)
Made from grapes grown close to the chilly Pacific, this is a wine with bright acidity and elegance. It’s got some size, too, but unlike many big, rich Pinots from warmer areas this one toes the line of balance like a pro. The cherry cola, raspberry, tea and gentle spice flavors are satisfying and complex. Best next year and through 2008.
— W.E.
(12/1/2006)
Tastes brittle and aloof in its youth, with a very dry mouthfeel dominated by acidity and tannins, although the texture is silky and smooth. You don’t want to open this too soon. Given the core of cherries and pomegranates, it should develop, but no guarantees. The Freestone area is very cool and its possibilities are unknown but promising.
— S.H.
(12/15/2008)