(From 2013 Vintage) This Chardonnay is non-oaked to express the pure fruit flavors of Chardonnay and the terroir and personality of the vineyards from which it originates. The grapes were hand harvested in the cool of the morning and gently pressed whole-cluster, minimizing skin contact to retain freshness and vibrancy. All of the juice was fermented in 100% stainless steel and a portion was then allowed to undergo malolactic fermentation for additional texture and character. Battonage (stirring of the lees) during sur lie aging imparted further complexity and creaminess.
Chardonnay grapes develop a myriad of flavors, depending on the soils and climate where the vines are grown. The cool Pacific climate and sandy loam soils of outstanding Central Coast vineyards have given our 2000 Chardonnay layers of flavors, reminiscent of pineapple, crisp apple, melon, citrus blossom and spice. Traditional winemaking, including barrel fermentation and aging sur lie, added complexity and richness. This crisp, fruity wine marries with a wide range of appetizers, cheeses, salads ...
Wine Enthusiast(From 2011 Vintage) Rating: 92/100 - As reviewed by Wine Enthusiast on 12/01/2013
Wine Enthusiast(From 2011 Vintage) Rating: 89/100 - As reviewed by Wine Enthusiast on 10/01/2013
Wine Spectator(From 1994 Vintage) Rating: 89/100 - As reviewed by Wine Spectator on 05/31/96
Wine Advocate(From 1994 Vintage) Rating: 93/100 - As reviewed in Wine Advocate # 102 on Dec-95
Connoisseurs' Guide to California Wines(From 2006 Vintage) Slightly toasty first notes are joined by a vanilla custard-like scent in the surprisingly low-key aromas of this ripe, but quietly fruity, full-bodied wine. It comes with a full measure of supportive acid and a nice sense of backbone, but it never quite convinces that it has the stuffing to open up into greatness, and its past success notwithstanding, it trails the best here.