Winery - Kim Crawford
* Expert NoteJanuary 12, 2012
A crisp sparkler that features a nice blend of tropical fruit with green apples and limes. Some biscuity and yeasty notes provide added complexity.
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* Expert NoteJanuary 12, 2012
A slightly botrytized Riesling that’s not available in the U.S., thanks to BATF regulations regarding permissible levels of volatile acidity. That said, I didn’t find the VA objectionable in this or many other Kiwi dessert wines. Light apricot accents the ripe pineapple fruit. Richly viscous in the mouth, much like a good Alsatian vendages tardives.
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* Expert NoteJanuary 12, 2012
Don’t look for subtlety here. This is a lush, lusty offering that’s loaded with coconut and toast from American oak upfront, but also oozes with oranges and mangoes. Drink this one young to enjoy its plump exuberance.
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* Expert NoteJanuary 12, 2012
The blend of this proprietary wine can vary from year to year, but in 1999 it’s all Chardonnay. The honeyed peach and pear fruit is oaky, but not over the top, as the wine’s vibrant acidity holds everything together.
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* Expert NoteJanuary 12, 2012
Mild aromas of peaches and nectarines lead into a fairly full-bodied wine that ends with notes of grapefruit and lemon.
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* Expert NoteJanuary 12, 2012
With only a hint of residual sugar, this wine leaves you free to focus on the intense peach, pear and lime fruit. Great balance and racy acidity prolongs the extended finish.
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* Expert NoteJanuary 12, 2012
With 95% Cabernet Franc and only 5% Merlot, there’s plenty of floral and leafy, tobacco-like complexities and a certain austerity to the plummy, meaty flavors. Drink over the next few years with grilled or roasted meats.
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* Expert NoteJanuary 12, 2012
It’s a simple, fruit-driven Pinot, but it’s well done in its idiom, with black cherry fruit carried by a plump mouthfeel and supple tannins. Finishes crisp, making it versatile at the table and worth trying with salmon or tuna. Drink now.
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* Expert NoteJanuary 12, 2012
If you are turned off by heavily oaked Chards, this is one to consider. It’s loaded with light tropical-fruit aromas and flavors, along with a nice hint of peach. It’s a little lower in acidity and verve than the excellent ’98, but it’s solid, and blossoms in the glass. A very practical, easy-to-drink wine.
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* Expert NoteJanuary 12, 2012
This New Zealand wine was 25% barrel fermented, which gives added complexity to already intense herbaceous Sauvignon Blanc fruit tending toward gooseberries and lime. The finish is long and layered with echoes of opening fruit.
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