"The contrasting images of Clementine oranges and biscotti compliment each other here. The fresh acidity of lemon curd combines well with the richness of dulce de leche and the elegance of Bosc pears. The wine’s finesse is apparent as ripe cantaloupe aromatics subside to reveal those of toasted hazelnut." – Erin Green, Winemaker November 2011
Robert Parker, Wine Advocate #168, December 2006
"... The 2005 Chardonnay Napa, which reveals a light gold/green color along with scents of nectarines, quince, orange marmalade, brioche, and a leesy element. It possesses terrific acidity, not quite the complexity or mouthfeel of the Sonoma Coast offering, but a big, bold, smoky style..."
Wine Spectator, June 15, 2007
"Harmonious, smooth and creamy, with delicate fig, vanilla, melon and spice, gaining complexity and length and ending with a touch of anise and cedary oak." – JL
Stephen Tanzer, International Wine Cellar, May/June 2007
"Slightly paler yellow-gold than the Sonoma Coast bottling. Higher-toned, somewhat exotic aromas of pineapple, caramel and butterscotch. Fat and sweet, but with good acidity; today the butterscotch and caramel components are dominant, but there's no shortage of fruit and structure here. Ultimately a bit drier and less suave than the Sonoma Coast example, though. Nearly three-quarters of the fruit now comes from Atlas Peak, and the rest from Coombsville."
- Erin Green
- September 20 to October 7, 2005
- August 24, 2006
- June 1, 2007
The grapes were hand-sorted and gently whole-cluster pressed. After overnight settling, the juice was racked to barrels for 100% native yeast barrel fermentation followed by malolactic fermentation. The wine was aged in 90% new French oak barrels for eleven months on the lees, which were stirred weekly. It was not fined or sterile filtered.