| 2007-06-09 01:51 |
WA: Given full malolactic fermentation in barrel with lees stirring, the 2004 Chardonnay Heytesbury was bottled after 10 months in primarily new French oak. The result is a stunning Chardonnay boasting rich honeysuckle, tangerine oil, apple blossom, and white peach-like aromas and flavors. This deep, full-bodied, impressively endowed effort represents a synthesis in style between a crisp white Burgundy and a ripe, tropical fruit-filled New World Chardonnay. |
| 2007-06-09 01:51 |
IWC: By Josh Raynolds
Stephen Tanzer's International Wine Cellar, Jul/Aug 06
($30) Green-gold. Smoky, pungently floral and spicy aromas of yellow plum, peach and cured meat. Complex, powerful and rich, the smoky note adding oomph to the rich orange and pear flavors. But this is by no means heavy or cloying. Finishes on a bright, mineral note, with excellent lift and thrust. 91 points |