Acidic, in the winery’s style, with a tart, citrusy brightness to the dry flavors of butterscotch, sauteed bananas, green apples and pears. An exotic Chardonnay to drink now, and dont serve it too cold.——S.H.(10/1/2011)—— 90

Marked by dryness and crisp acidity, this Chardonnay has intricate flavors of pineapples, Meyer lemons, Asian pears and sweet, smoky oak, with a fine minerality. Classic and complex, it should develop in the bottle for up to six years. ——S.H.(12/1/2009)—— 92

A broad structure of acids, oak tannins and minerals gives this wine the architecture to stand up to its vast richness. Exotic and powerful, it offers a blast of green apples, pineapples and mangoes, with a doughnut sweetness of vanilla and cinnamon. — (2/1/2009) —91

A very fine Chard, complex and layered, and quite dry. Acidity makes the tangerine, kumquat, ripe yellow pear, roasted pineapple and oaky, creme brulee flavors really come alive. After you swallow, the wine leaves behind a delicious impression. — (12/1/2007) —95

Four things define this wine. Extraordinarily ripe fruit, high acidity, a terroir-driven minerality, and lots of new French oak. The flavors are of tropical fruits, the ripest white peaches and vanilla cream, baked into spicy pastry crust. The impression is of impossible richness, California Chardonnay at its most opulent, flamboyant limit. — (12/15/2006) —95