wrote:

92 Points

Thursday, July 19, 2012 - The oak treatment is quite retrained, just enough to provide a bit of a creamy texture and vanilla spice, but not enough to taint the wine with overt wood. Although creamy, custardy and round, this does have adequate acids to provide a spine. Lovely baked apples, lemon curd and peach flavors. Lenghty lemony finish. Unmistakably a Cal Chard, but not a bad example at all... quite nice with a rich salmon filet.

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