Winery - Peters Family
* Expert NoteJanuary 12, 2012
This is a lovely Chardonnay, delicately structured, elegantly silky, crisp and authoritative. It doesn’t whack you with fruit, but presents subtle peach custard, buttercream and citrus flavors girded with a hard minerality. Quite a bit of new oak adds complexity. This is a good Chard for foodies who shy away from the fruit bombs.
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* Expert NoteJanuary 12, 2012
A little tough and gritty around the edges, a rustic wine rich in extracted cherry and blackberry jam flavors. Plenty of strong tannins and zippy acidity too. Feels unresolved, and the question is whether cellaring will result in improvement. Try after 2012.
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* Expert NoteJanuary 12, 2012
Brimming with zesty, citrusy acidity, this Chard is bright and a bit earthy. The underlying flavors of limes and apples are sweetened with toasty oak. Finishes spicy and long.
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* Expert NoteJanuary 12, 2012
My bottle started out with a funky, disagreeably cheesy odor that gradually led to a dry, spicy Pinot Noir, rich in cherry and cola flavors, and well-acidified. But that bretty smell never entirely disappeared.
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* Expert NoteJanuary 12, 2012
Lots going on in this complex young Chard. It shows crisp, zippy acidity and a firm, steely minerality that marries well with the oak and lees to produce a coconut cream pie, macaroon richness. That’s on top of the tropical fruit. Delicious now, and should hang in there for four years or so.
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* Expert NoteJanuary 12, 2012
Held back longer than most Chardonnays, this single-vineyard wine is beginning to pick up bottle complexity. It’s a connoisseur’s wine, not dazzlingly rich and sweet, but dry, acidic and minerally, with lemon and orange citrus fruit flavors. You have to appreciate subtlety to like this artisanal wine. Should evolve in interesting ways over the next six years.
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* Expert NoteJanuary 12, 2012
Lots of class and distinction in this dry Bordeaux blend. It has aromas of cassis and smoky oak, with currant, cherry and herb flavors. The tannins are soft and complex.
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* Expert NoteJanuary 12, 2012
Nice and ripe, this Cab moves beyond blackberries into lusher cassis and currant notes, with a cedary, spicy edge. It’s very dry and balanced in acids, and is soft and creamy in the mouth. Drink now.
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* Expert NoteJanuary 12, 2012
The blazing vintage took its toll on this high altitude wine. It tastes of baked pie-filling cherries and blackberries, with a hot, burnt middle palate, even though the official alcohol reading is a modest 13.8%.
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* Expert NoteJanuary 12, 2012
Delicious flavors of cola, cherries, raspberries, rose tea, orange peel, vanilla and smoky sandalwood merge in this single-vineyard Pinot Noir, and it’s nicely dry, with a silky-smooth texture. Give it a good decant before serving, as it gets better as it breathes.
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