“A rich fruitiness and an intriguing savory, meaty quality lend rare complexity and interest to this light-copper-colored and creamy-textured wine. Flavors from dried apricot to raspberry to ginger light up the palate, while crisp acidity and an ultrafine bead of bubbles make a perfect texture.”

“This grand, special-occasion wine is wonderfully complex and layered, but also powerful in the way its toasted walnut, Bosc pear and fresh bread flavors start out strong in the aroma and keep pumping on the palate and through a lingering finish. Nice and dry, tangy but mouthfilling, it's a sophisticated indulgence. Best now to 2028.”

“Layered like filo-pastry dough, fresh lemons, water crackers, water chestnut, fennel, laser-like acid, delicate anise spice.”

“Meyer lemon, lemon verbena, a touch of tarragon, sharp, mineral, green apple, bitter lemon-peel aroma, orange oil, riper palate with ripe citrus and chalk, fine mousse with a bit of spice and toastiness. Quite lovely for an entry-level bottling.”

“Fresh, ripe and underripe strawberries, lemon zest, a stemminess (not unlike strawberry tops). Textured, more mouth-filling than the white. Rhubarb, rose hip, lavender.”