Jim and Mary Yamakawa have farmed grapes in Carneros for over 50 years, and their property has the comfortable feel of a particularly well tended parcel. These are immaculately groomed vines on clay-loam soil, laden with gravel deposited by an ancient tributary of Sonoma Creek. The fruit was a nice fit in our Carneros Chardonnay blend, along with grapes from the Sangiacomo family's Kiser Ranch and the lower elevation block of El Novillero. Barrel fermented with full malo-lactic fermentation, and then aged 10 months in our custom-made French oak barrels, the wine is readily appealing and already displays that agreeable combination of tropical fruit, butterscotch and glycerin.
" Bold, rich and concentrated, with loads of spice, honeysuckle, fig and melon, finishing with a long, detailed aftertaste that reveals hints of citrus and hazelnut." 90 Points
- Wine Spectator Weekly