• veniceslug1 Likes this wine: 91 points

    August 10, 2018 - still a beautiful wine. Nice acid, but not as pronounced as a similarly priced burgundy. A great drink still.

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  • Hamersly Likes this wine: 93 points

    January 15, 2017 - Pale amber color points to some oxidation, but still delicious. Retains its liveliness on Day 1 only, when it delights with stone fruit, citrus and honey without being cloying. Drink now.

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  • jonahfactor Likes this wine: 95 points

    December 31, 2013 - New Year's Eve accompanying our traditional at-home Lobsterfest. Turning more golden and having added weight in the six months since we last tried this. Viscous legs. Could easily go toe-to-toe with a heavyweight Meursault as it pumps out more and more flavor over a two-hour dinner. Curtains open with butterscotch and mild, nutty, buttered-popcorn qualities. Over time the fruit steps into the limelight (pineapple, quince, apple, white peach, lemon zest) with a touch of marshmallow in the finish. The acidity keeps it fresh and incredibly food friendly right through the encore. A delight.

    On Day 2 this wine takes on a more honeyed quality and becomes less food friendly. Best on Day 1 when it's fresh and lively. Let it open up in the glass over the course of a two- to three-hour dinner.

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  • jonahfactor Likes this wine: 96 points

    June 23, 2013 - Brilliant! Could balance this on the head of a pin. Perfect tension between lush fruit and acidity without the heavy hand of oak so many California winemakers rely on. Deep gold with medium legs in the glass. A cornucopia of fruit -- apricot, pineapple, guava, honeydew melon, essence of raspberry and grapefruit (zest of lemon, too?) -- framed by a toasty component that shines but never overwhelms from first sniff to 60-second finish. Time in the glass serves it well. (Lyn was right that I should have decanted this -- but decanting an eight-year-old Calif. Chard????) After two hours it developed even greater complexity, taking on more tropical notes and an enchanting bouquet. Serve this at slightly below cellar temp. Bravo!

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  • jonahfactor wrote: 95 points

    December 31, 2012 - (New Year's Eve Eve Lobsterfest with H&M) A beautiful expression of Santa Rita Hills Chardonnay. Inconsequential legs with an elusive bouquet when first opened. However, over time it developed the enchanting scents of a New England antique shop. Color tending toward golden. Unusually fruit forward for a still relatively young B-C wine, with a wonderful honeyed quality that accompanied lush tropical fruits (Matt nailed it with "pineapple"). All of that integrated into a perfect backbone of acidity. Ripe. Lush. Precise. Stellar winemaking, and perfect with lobster and drawn butter sprinkled with paprika.

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  • tederf wrote: 93 points

    October 10, 2010 - I didn't take notes but this is the way I like my chardonnay. Not oaky - so none of the buttery flavor. Rather this had mineral, some lemon and very good mouth feel.

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  • lrperkins wrote: 94 points

    January 2, 2010 - Wow. Very deceptive wine. Looking at the bottle, you think this is going to be your typical, cloyingly sweet, California butter-bomb. Couldn't be more mistaken. It is massive, with a very hearty mouth-feel, but that's where the comparisons end. There's the slightest bit of oak, but its so balanced with acidity, deceptively noticable minerality, and plenty of that good acidic tropical fruit essence. I agree with the reviewer who said to drink it cool. The booziness and the mouthfeel may overwhelm it otherwise. Just a fantastic bottle. It was shared amongst 8 friends, and everyone loved it. Need to get more...

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  • depdoc wrote: 93 points

    April 24, 2009 - Marvelous. Nose of butterscotch and pineapple. Full bodied and well balanced. Superb.

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  • air guitar & pinot noir wrote: 94 points

    December 1, 2008 - A deep golden hue in color. Flowers, lime and green tea on the nose. Flavors of tapioca, cinnamon and creme brulee. Full bodied with a very rich and creamy texture. Only 2016 bottles produced. Excellent bottle of wine.

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  • depdoc wrote: 92 points

    September 19, 2008 - Nose of pineapple with a mouthful of tropical fruit that is superbly well balanced. Like a white Burgundy, but better. The minerals are subtle and no oak. The aftertaste goes on and on.

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