From a notably cool vintage, this wine practically pulsates with energy. Entwined with lime blossom as well as hints of vanilla bean and hazelnut, white peach and nectarine greet the nose before making an impact on the gliding mouthfeel, met by tart green apple and kumquat; a minerally sensation emerges on the finish with a touch of fresh basil to complete the picture of time and place.
The allure of this whole cluster–pressed, barrel-fermented single-vineyard Chardonnay lies in the harmony it achieves in disparate sensations: Lychee and white currant, bread dough and beeswax, white flowers and baking spice coalesce on both nose and palate, the latter seductive in its juxtaposition of glossy texture with rippling acidity and just enough freshness on the bergamot-tinged finish.
Elegant, with a twirl of raspberry and red tea. Hibiscus and pomegranate notes are light and lovely, with undertones of spiced, crushed roses.
Given the sources—including such famed Sonoma growers as the Sangiacomo and Dutton families as well as MacRostie’s own Nightwing Vineyard in the Petaluma Gap—it stands to reason that this bottling would epitomize fruit purity. So it does. Star fruit and Asian pear take pride of place on the nose, laced with lemon balm and chamomile and sprinkled with vanilla and cinnamon, while the full, judiciously rich palate suggests mango and preserved lemon before a finish marked by crystallized ginger.
Black cherry and vanilla are impacted by the wine’s depth of character and sleek mouthfeel. Ripe and rich, with chalky mid-palate tannins surrounded by Licorice and dark chocolate.
From Master Sommelier Guy Stout, this white offers a buoyant mouthfeel, leesy, with vanilla, lemon-spice, and peach tones. Ample acidity maintains its freshness.
Glistening with crisp, just-squeezed grapefruit and seasoned with basil and dill. Salinity follows through as a bolt of acidity ignites pineapple on the zippy finish.
A rare Saint-Emilion Grand Cru made entirely from Cabernet Sauvignon rather than Merlot and Cabernet Franc, this is still rather oaky at this point in its development, but also shows a streak of sweet, ripe blackberry fruit enabling it to achieve balance. Notes of toast and spices lend complexity for now, but this will be even better in a couple of years.