Wine Spectator | Rating: 96Deliciously ripe, complex and aromatic, yet tight and closed, with dried currant, loamy earth, mocha, cedar, blueberry and plum flavors. The impressive finish shows detailed flavors and nuances. Full-blown, yet not as ripe as some Harlans.Author: James Laube
Wine Advocate | Rating: 96Espresso, mocha, dark red berries, rose petals and spices are some of the many notes that emerge from the 2008 Harlan Estate. The wine fleshes out beautifully in the glass as it shows off its class and true pedigree. This is a decidedly ripe, forward vintage, but in exchange the wine will drink well right out of the gate.Author: Antonio Galloni
International Wine Cellar | Rating: 95Full ruby-red. Pure, mineral-driven aromas of plum, licorice and flowers. Creamy and plush yet at the same time vibrant and penetrating; a real essence of floral, minerally cabernet in the mouth but a baby today. Most impressive on the subtle, mounting finish, which features noble tannins and outstanding persistence. This will be splendid, but give it eight years of bottle aging.Author: Stephen TanzerIssue: May/June 2011
JamesSuckling.com | Rating: 98I am speechless. I love the pure aromas of currants, blackberries, minerals and mint -- eucalyptus too. Full body yet so refined and beautiful. Subtle complexity. Great length. Give it two or three years to come together, but hard to hold back.Author: James Suckling
Self | Rating: 97Author: Mayo
Self | Rating:Drink Dates: 2012-2033Author: Kenny G
Self | Rating: 95Decanted and drank. Notes of coffee, berries, and a little cedar. A little reticent still, but a good nose, great flavor and an awesome finish. This is excellent now, and you just know it will keep getting better.Author: Jeffrey M989
See other similar producers:Opus One,Pahlmeyer,Sloan Estate
California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like , , , and in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. and continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.
White Bordeaux blends are most commonly composed of and , and come in a range of dry and sweet styles. Sémillon contributes body while Sauvignon Blanc adds high acidity, a characteristic that is particularly important in the sweet wines of .
is one of the world’s most prestigious regions for sweet wine production, made possible by Sémillon’s affinity for noble rot. Wines from world-renowned are fermented and matured in new oak for up to three years and can age for decades in bottle. These wines display complex aromas of melon, honey, apricot, citrus peel, mango, and butterscotch and develop added complexity and aromas with age.
The best dry wines from this blend come from producers such as , , and in and . These wines are typically fermented and matured in new oak and display a full-bodied richness with concentrated nutty flavors overlaying the fruit.Due to its freshness and flavor profile, dry white Bordeaux blends pair well with almost any white food, including all types of fish, poultry, veal, and pork. The sweet wines of Bordeaux pair well with foie gras, oysters, blue cheese, spicy food (particularly Asian cuisines), any dish with sweet notes, and of course, dessert.
Collector Data For This Wine
- 1341 bottles owned
- 286 collectors
- Average collector rating: 96
(Out of 286 collectors)