93 Points | International Wine Cellar , May/June 2009
($45) Hazy yellow. An intensely perfumed bouquet offers ripe pear, quince paste, smoked meat, licorice and minerals, plus a hint of green almond. Fleshy orchard fruit flavors are given a bitter edge by peach pit and quinine, picking up a sweet butter note with air. Succulent herb and pit fruit qualities dominate the long, juicy finish. Pretty wild stuff, and complex enough to drink now. This was made with 100% whole clusters and native yeasts.
It is remarkable that an industry essentially less than a half-century old could capture the attention of the American wine-buying public to the degree that California has. Powerful consumer interest in California wine is driven by two major factors. The more obvious reason is that California's best wines, which come from grapes grown in...
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