91, James Suckling
A ripe nose of baked apple, mango, lemon curd, buttered corn and praline. It’s full-bodied with a buttery texture and fresh acidity. Chardonnay.
90, Vinous
Ripe orchard and pit fruits, buttered toast, toasty lees and pungent flowers on the nose. Supple and Open-Knit, offering juicy nectarine, pear, and pineapple flavors that pick up a suggestion of vanilla with aeration.
Harvest: September-October
Fermentation: Once the wine is fermented, it is left to age on its lees
for 12 months in new steam-bent French-oak barrels.
Aging: 12 months in new French oak barrels, where the
periodic battonage is carried out on lees, to maintain
the fruitiness, complexity, smoothness and longevity of
the wine.
