(From 2010 Vintage) Relying on naturally-occurring yeasts, we fermented 80% of the grapes in 900-gallon French oak casks, called foudres, with the remainder in previously- used small French oak barrels. We then aged the wine six months on its lees (the spent yeast) in neutral barrels. The combination of the right clones and cool growing region produced juicy tropical fruit and lemongrass flavors with a touch of minerality at the end of a long finish that are perfect with a wide range of food, including grilled seafood, chicken, oysters, creamy pastas dishes and summer salads.
The wine's mouth-watering acidity and elegant flavors of tropical fruit, lemon grass and a touch of mineral at the end of the long finish.
Wine Spectator(From 1999 Vintage) Rating: 85/100 - As reviewed by Wine Spectator on 01/01/02
Connoisseurs' Guide to California Wines(From 2004 Vintage) A younger and somewhat simpler version of the wine above, it shares its strong bent towards the green side of the spectrum, and with its convincing fruit, bright acidity and ability to age for a few years, it has every chance of catching up the 2003 version in very short order.
Wine Advocate(From 2004 Vintage) Rating: 90/100 - As reviewed in Wine Advocate # 162 on Dec-05
Wine Spectator(From 2004 Vintage) Rating: 92/100 - As reviewed by Wine Spectator on 08/31/05
Wine & Spirits(From 2006 Vintage) Rating: 91/100 - As reviewed by Wine & Spirits Magazine on 10/07