Impressive for the enormous depth and range of the fruit, which is a blast of pineapple custard, kiwi, Key lime pie, and the ripest, sweetest white peach, all of it coated in fine, toasty oak. This is a big Chardonnay that calls for rich fare, like lobster.
Not quite as rich or complex as the Reserve, but close on its heels, with well-ripened tropical fruit flavors accented by spicy, toasty oak. This is a classic California cool-climate Chard, with bright, zesty acidity.
First thing to know about this Riesling is that it’s sweet. Not super-sweet, but definitely off-dry. With balancing acidity, it offers fresh, savory flavors of citrus fruits, pears, honeysuckle, butter, vanilla and minerals. A good evocation of a ripe California Riesling.
So ripe and soft, it’s hard to believe this is Sauvignon Blanc. Anise-tinged guava, pear and other ripe tree fruits mingle on the palate, finishing gently. Its delicate and low-acid nature argues for drinking soon, probably on its own.
A rather lean, citrusy Chard, and with high acidity. There was no malolactic fermentation. Flavors of limes, honeydew and apples drink clean and bright, and there is little oak influence beyond the creamy texture.
Pleasant and easy, with no special complexity, but offering a nice mélange of dry lemon and lime flavors. There’s a creamy texture from barrel fermentation, and a good spicy mouthfeel.