91 Points | International Wine Cellar , May/June 2013
(13.5% alcohol, the highest of these chardonnays): Aromas of pear and quince are lifted by a floral element and a hint of botrytis. Dense, precise and quite dry, with the brisk fruit flavors of pineapple, grapefruit and lemon a bit muted today by SO2. Conveys a strong impression of extract buffered by firm acidity. Finishes with excellent lift. I would not be in a hurry to drink this.
92-94 Points | Robert Parker's The Wine Advocate
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...
Read More »
The best Chardonnays in the world continue to arrive from the region where the grape first emerged: the chalk, clay, and limestone vineyards of Burgundy and Chablis. While the origins of the grape were disputed for many years, with some speculating that the grape came all the way from the Middle East, DNA researchers at the University of California-Davis proved in 1999 that Chardonnay actually developed...
Read More »