"Crème brulee crust, vanilla bean, and tree ripened peach aromas saturate the nose. Umami texture, and white nectarine juice fatten up the palate. One is left with the aromas of fresh pastry dough, the perfume of lychee, and a hint of toast on the finish." – Erin Green, Winemaker November 2011
"The Napa Valley Chardonnay is classically styled, with aromas of tropical fruit combining with citrus nuances that integrate fully with hints of creamy oak. The palate is sleek and balanced with mineral and citrus flavors and a finish that is long and lingering." – Erin Green, Winemaker May 2003
- Berlenbach Vineyard,
- Atlas Peak Vineyard
Robert Parker, Wine Advocate #150, December 2003
The 2001 Chardonnay is an opulent, full-throttle effort revealing an explosive bouquet of honeysuckle, pineapple, and citrus oils. It possesses great purity, tremendous richness, and a lusty, heady finish.
James Laube, Wine Spectator, June 2003
A bold, rich, creamy style, with layers of pear, fig, apricot, spice and vanilla. Shows a little heat on the finish, where the texture is coarse; not as refined and complex as the Sonoma Coast bottling, but still excellent.
Stephen Tanzer, International Wine Cellar, May/June 2003
Leesy, musky aromas of smoke and hazelnut. Less fruit-driven than the Sonoma Coast offering, showing subtle smoke, spice and toast elements; orange peel and dried fruit scents emerged with aeration. Fat and silky, with more spice and less depth of fruit than the Sonoma Coast bottling. ("Another big industrial-strength Napa Chardonnay," opines Jayson Pahlmeyer.) Shows a bit more warmth and less grip on the back end.
- Erin Green
- September 15 to October 16, 2012
- August 22, 2002
- May 1, 2003
Harvested at 24.9 brix, the grapes were barrel-fermented on native yeasts and aged in 100% new François Frères French oak barrels for 11 months. The wine also progressed through 100% malolactic fermentation. The wine was bottled neither filtered nor fined.