An interesting take on Pinot Gris, barrel-fermented in older French oak. The result accentuates the variety’s smoky, nutty characters and adds heft and texture. Apple and honey flavors give it enough fruit to carry the weight, and the wine picks up pleasant spice notes on the finish. Drink now.
With only the barest hint of toasted nuts or grain, this is a fruit-driven Chardonnay that does not see any malolactice fermentation. The resulting flavors are crisp and citrusy, the white peach and pineapple notes coming to a long, mouth-puckering close.
Staete Landt’s upscale Pinot Noir eschews dark color and extraction in favor of lighter body and soft tannins. Leather, cranberry and cocoa aromas lead the way, followed on the palate by a pie cherry note and a slightly medicinal green-herb edge. Tart and long on the finish, this wine appears to have the potential to mature gracefully through 2020.
Herbal notes dominate upfront—even suggesting bell pepper—with the core of the wine built on passion fruit and grapefruit. This is medium-bodied, gaining intensity aand focus on the tart, minerally finish.
Tropical fruit flavors form the base of this wine, but over the ripe mango flavor rides a heavy layer of toasty oak, and it’s questionable whether it will integrate before the fruit starts to fade. Drink now for its lusty obviousness.
This is appropriately intensely aromatic and flavorful, but the aromas and flavors come across as a bit simple and unnuanced. Modest grassy hints settle easily over white grapefruit flavors, which finish on a slightly chalky note.
This wine starts off with bold fruit-driven aromas of plums and black cherries, but there’s just the merest hint of dried fruit as well, and that continues on the palate. It’s ripe and round, but ultimately a bit bulky, ending with a touch of espresso.