This gorgeous Chardonnay finds a perfect balance between tense, flinty Burgundy and fresh, citrusy California fruit. It has beguiling lime leaf, flint, white peach, orange zest, and apricot notes from nose to palate, brilliant acidity, and a crazy long finish. I cannot poke a hole in this wine, it is absolutely delicious. Kenneth Juhasz knows how to make Chardonnay. (98 Points)
It's been marvelous to revisit this Napa Valley classic Chardonnay over the last couple of years. When I was working in a retail shop in St. Paul in the 1990's this was perhaps the 'fanciest' California Chardonnay that we sold. It was opulent, decadent, and draped in a distinctive gilt Art Nouveau label. And it was delicious. This wine is still pretty much all of those things, but today it seems opulent in a more restrained, contemporary way and mostly comes from grapes grown in Coombsville at the cooler southern end of Napa Valley and matured in about 45% new oak. There's still a hint of butter on the nose, and plenty of oaky baking spice notes, but it has complex layers of stone fruit, cantaloupe, citrus and kaffir lime leaf, and also has nice acidity. Maybe it doesn't have quite as much minerality as a fine Corton Charlemagne, but it is just as voluptuous and rich. My taste generally gravitates to crisper wines these days, but dammit, this wine is freaking DELICOUS. (95 Points)
- Tim Teichgraeber
Wow! This is a show-stopper. Fermented in a mix of terracotta, concrete and oak, it has exotic pineapple, guava, grapefruit, hazelnut, and lime leaf notes. It's medium-bodied and a great example of the beautiful higher-end Sauvignons coming out of California these days. The grapes come from the estate's Fortuna and Home Ranch vineyards at 1,000 ft. elevation in Oakville. Highly recommended. (95 Points)
- Tim Teichgraeber
This is definitely an above-average Pinot Grigio, and very much appropriately-priced. The nose is floral and refreshing, and there's nice depth on the palate with rounded green apple and pear fruit flavors. That depth and weight is always what distinguishes classy wines from cheap ones. This wine is fermented in stainless steel and matured on the yeast lees to add a bit of body. Well made and recommended, it's perfect for a bit of calamari or caccio e pepe. (88 Points)
- Tim Teichgraeber
This is definitely not your average Russian River Valley Pinot Noir. It is much more tense and focused than it is lavish. It shows nervy cherry, raspberry, and rhubarb notes with focused acidity as well as a slightly saline, savory side. Kenneth Juhasz makes both Chardonnay and Pinot Noir that are decidedly Burgundy-inspired, and this is perfectly representative of that style. It could use a little more minerality, but that isn't really what the loamy soils of Russian River Valley typically deliver. It is, however subtle, silky, and seductive. Made from the famed Calera 'suitcase' clone and Dijon 115 clone. Winery direct, presumably, and I can't even find an image of the label on the interweb. (92 Points)
- Tim Teichgraeber
This is a pleasant, taut, focused Oregon Chardonnay with jasmine, white peach, orange zest and light hazelnut notes. It's certainly a well-made wine and a nice contrast to the many California Chardonnays that I drink regularly, but as a value proposition I'd rate it just ok, because it leaves me wanting just a bit more depth. You won't be disappointed, though.
- Tim Teichgraeber
Supple and rich, this Aaron Pott-made Napa Cab has velvety cassis, red currant, graphite and vanilla notes. It's a very impressive, utterly delicious wine, but I don't think it has as much focus and structure as the 2018 vintage from Hoopes, but that's consistent with all appraisals of the vintage, so just think of this one as better suited for shorter-term enjoyment within the next ten years or so. (93 Points)
- Tim Teichgraeber
