As of the early Fall of 2006, this was a tight, acidic, dry young Chard, with the bracing quality of minerals and steel of a good Chablis. The winemaking was bells and whistles, with lots of new oak and sur lies aging. I would decant this wine for a few hours, or let it age in the bottle for as long as five years. ——S.H.(2/1/2007)—— 89

One hundred percent new French oak has given this wine splinters. It blasts out smoky char and vanilla, and you can even taste oak on the sappy-sweet finish. Underneath all that are peach and tropical fruit flavors, but you have to search for them. Sometimes, less is more.——S.H.(12/1/2003)—— 85

Lean and tight, this is an appley wine with high acidity. The minerally, steely texture is firm and just the right match for fish. The oaky overlay adds richness but does not overwhelm this young, vivacious wine. —S.H. ——S.H.(2/1/2003)—— 89

From a pioneer of this appellation, a full-throttle wine involving lots of new French oak. The flavors veer toward ripe peaches and apples and the acidity is predictably high, given its origins. There’s a lovely, creamy mouthfeel. One criticism: Excessive sweetness. Tastes like it has some residual sugar that doesn’t belong there. —S.H.——S.H.(5/1/2002)—— 85