Ripe and intriguing, and holding onto its form after four years. Delivers some creamy lemon pudding aromas that are backed by flavors of citrus, apple and egg yolk. Solid on the finish, and appealing. Even offers a bit of cannoli/creme brulee flavor at the end.——W.E.(7/1/2005)—— 88

Despite being entirely barrel fermented, this doesn’t come across as anything like the winery’s Chardonnays. There’s some smoke, but also pungent gooseberries along with melon and grapefruit. Only 10–15% of the oak is new, so it’s not overdone.——W.E.(9/1/2003)—— 88

In line with this winery’s penchant for oak, this fast-aging wine is buttery and heavily toasted. As a result, snappy apple or citrus fruit is harder to find than many might want it to be. Nevertheless, there’s some bold lemon and creamy vanilla on the thick, mouthfilling palate. And for that, it earns points.——W.E.(8/1/2002)—— 87