The Wine Advocate, Robert Parker, October 2010

2008 Chardonnay

The 2008 Chardonnay was fermented in oak with 100% indigenous yeast and a small portion of new oak. No malolactic occurred. It presents a seriously intense, tropical fruit nose, with notes of green guava, under-ripe pineapple, cedar, orange blossom, oatmeal and apricot kernel and a touch of sulphides. Full bodied, rich and concentrated, there's a great backbone of very crisp acid running the length of the palate, finishing long and chalky. Delicious now, it has the capacity to develop and cellar to 2016. 91/100


ERobertParker.com, Lisa Perrotti-Brown, MW, October 2011

2009 Chardonnay

Naturally fermented in French Oak barrels, 15% new, with 100% malo-lactic, the 2009 Chardonnay was matured for 18 months in oak. It has a yeasty/toasty/nutty character with underlying ripe apricot, apple tart and pineapple notes. Medium full bodied and richly fruited in the mouth, the palate offers a nice contrast between stone fruit and savory flavors balanced by crisp acid and finishing long and mealy. Drink it now to 2016+. 92/100