Winery - Knights Bridge
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* Expert NoteJanuary 12, 2012
A beautiful wine that asserts itself near the top of the pile of Carneros Chardonnay. Shows brisk acidity and a tangy minerality, with oak-inspired, superripe green apple, Meyer lemon and pear fruit flavors that are wrapped into a creamy texture. Drink now.
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* Expert NoteJanuary 12, 2012
Grown in the winery’s estate vineyard, which is on the steep slopes of the western, Sonoma side of Mount St. Helena, this is a tough, tight young mountain wine. Made from 100% Cabernet, its blackberry and currant flavors have a distinct tang of minerals that are swamped by dry, astringent tannins. Dramatically structured, with brilliant acidity, but needs time. Give it until at least 2012.
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* Expert NoteJanuary 12, 2012
The vineyard is, of course, in Oakville, which makes you wonder why they put the generic Napa Valley on the label. The wine itself, which is 100% Cabernet Sauvignon, is very dry and tannic. Flamboyant, too, with deep black currant flavors bathed in 100% new French oak. Feels lavish and important, but young. Better left untouched for 6–8 years.
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* Expert NoteJanuary 12, 2012
Beautiful from start to finish, but tannic, and not drinkable now, in the classic sense. The tannins are hard, and while they’re very finely ground, they prevent the palate from full appreciation of the lush blackberries, black cherries, dark chocolate and herbs. Give this 100% Cabernet at least five years to begin to mellow.
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* Expert NoteJanuary 12, 2012
With high alcohol and 100% new French oak, this wine could easily be clumsy, but it isn’t. It defines the ripe California style. It’s a little hot, but so massive in flavors of pineapples, lemondrop candy, crème brûlée and sweet buttered toast, you can’t help but be impressed. A winery and wine to watch.
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* Expert NoteJanuary 12, 2012
Awesomely rich, showing fine acidity and a stony minerality that ground and anchor it, but really notable for the explosive tropical fruit, apricot, pear and buttery oak flavors that are so opulent. The wine went through a complete malolactic fermentation.
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