Was very fresh almost to begin with. Deep golden yellow. With more air it showed more notes of dried fruit and caramel with decent amount of acid to hold it together. Though it's high alcohol began to show after some more time and lost some of its elegance.
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A Pre-Birthday Dinner with the Guys (SY Kitchen, Santa Ynez Valley): Not shy even after 10+ years: intense aromatics of citrus, saline, herbs and petrol; noticeable alcohol on the nose and palate, settled some as it came up in temperature; notes of lemon curd and slate; intense minerality; very lengthy finish; vibrant, rich & world-class. Consensus WOTN.
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Clear, bright yellow golden. Muted, honeyed golden raisin and straw. Medium bodied, rich golden fruit, balanced, rich finish. Some what one dimensional but very nice rich fruit throughout.
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I enjoyed this wine. Maybe time has helped it. Brught clear and yellow. Muted nose but good acidity and tropical fruit on the palate. Excellent match with Crab Louie.
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Medium to full bodied wine. Funky nose of musty oak. On the midpalate citrus, tangy lime & zesty lemon that I did not care for. The finish was rather harsh and hot. This was served a touch too warm so I put it in the fridge & will retaste later. Overall this was borderline undrinkable. 50+5+10+11+4=80 pts
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Pale golden color. Immediately after uncorking, this showed roasted fruit and obvious alcohol. The nose settled down after a few minutes to an intense melange of citrus, apricots, yeasty bread dough, and nut oils. On the palate, this goes back and forth, and ultimately lands on the side of too much alcohol. The acid and heat really start to burn on the finish as this warms up. Turns out it's 15.4% on the label. I've enjoyed many bottles of high-alcohol Cali Chards, notably Aubert, and this is interesting and intense but not well balanced. Others at the table enjoyed this more than I.
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3/16/2017 - IzeAgeComing wrote:
Was very fresh almost to begin with. Deep golden yellow. With more air it showed more notes of dried fruit and caramel with decent amount of acid to hold it together. Though it's high alcohol began to show after some more time and lost some of its elegance.
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5/21/2015 - JonnyG wrote: 93 Points
A Pre-Birthday Dinner with the Guys (SY Kitchen, Santa Ynez Valley): Not shy even after 10+ years: intense aromatics of citrus, saline, herbs and petrol; noticeable alcohol on the nose and palate, settled some as it came up in temperature; notes of lemon curd and slate; intense minerality; very lengthy finish; vibrant, rich & world-class. Consensus WOTN.
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12/27/2014 - Spookey wrote:
Starting to show just the slightest hints of age. Very good.
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4/4/2010 - rjonwine@gmail.com wrote: 92 Points
Light golden yellow color; rich lemon, lemon zest, spice nose; tasty, rich, ripe lemon, tart pineapple, mineral, lime palate; medium-plus finish 92+ pts.
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7/17/2009 - buckeye76 wrote: 91 Points
MELONS, PEARS, AND WOOD IN THE NOSE AND FLAVOR. MEDIUM TO LONG FINISH.
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1/3/2009 - JOsgood wrote: 92 Points
Drank like a white burgundy. No heat at all just pure, clean fruit with a touch of minerality.
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1/2/2009 - gdbarton1@gmail.com wrote: 90 Points
Clear, bright yellow golden. Muted, honeyed golden raisin and straw. Medium bodied, rich golden fruit, balanced, rich finish. Some what one dimensional but very nice rich fruit throughout.
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8/24/2008 - Mike V wrote: 89 Points
I enjoyed this wine. Maybe time has helped it. Brught clear and yellow. Muted nose but good acidity and tropical fruit on the palate. Excellent match with Crab Louie.
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11/6/2007 - ScottS wrote: 80 Points
Medium to full bodied wine. Funky nose of musty oak. On the midpalate citrus, tangy lime & zesty lemon that I did not care for. The finish was rather harsh and hot. This was served a touch too warm so I put it in the fridge & will retaste later. Overall this was borderline undrinkable.
50+5+10+11+4=80 pts
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9/9/2007 - MJHDC wrote:
Lemon-lime, custard flavors. Creamy texture.
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2/27/2007 - Siggy wrote: 80 Points
Pale golden color. Immediately after uncorking, this showed roasted fruit and obvious alcohol. The nose settled down after a few minutes to an intense melange of citrus, apricots, yeasty bread dough, and nut oils. On the palate, this goes back and forth, and ultimately lands on the side of too much alcohol. The acid and heat really start to burn on the finish as this warms up. Turns out it's 15.4% on the label. I've enjoyed many bottles of high-alcohol Cali Chards, notably Aubert, and this is interesting and intense but not well balanced. Others at the table enjoyed this more than I.
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12/31/2006 - lorenzo wrote: 91 Points
Kuki'o Holiday Party
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12/24/2006 - nvandyk wrote: 92 Points
Very well made, if a bit simple. Pale gold color, a lot of melon on the nose, and a nice crisp finish.
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8/18/2006 - jrglm wrote:
I liked this wine. It tasted good. I would buy it again.
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