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2010 Tollot-Beaut et Fils - Savigny-Les-Beaune Champ Chevrey 1er Cru
Generously ripe nose of spicy black fruit accented by notes of cassis and tones of rich earth. Flavors in the mouth follow the nose, while the palate packs a punch of concentration and structure. Well-balanced and robust, this wine is built to last a solid 7-10 years and likely rewards a little patience.

(Tasted Jun 13, 2013)

2008 Kistler - Chardonnay Les Noisetiers (Sonoma Coast)
With a light straw-green color in the glass, this youthful and classy Kistler boasts a fresh nose of lemon citrus and green apple framed with well-integrated oak and spice. The palate displays flavors that follow the nose plus stone fruit. A crisp acidity provides a nice structure and carries through for a very polished finish.

(Tasted Aug 31, 2011)

2003 Kistler - Chardonnay Durell Vineyard
With a bright yellow-gold color in the glass, this classy and perfectly mature 03 CA Chard shows an evolved, yet still fresh nose of mineral driven citrus and green apple mingled with butterscotch and lemon meringue. The palate is balanced and supported by a backbone of ripe acidity. This is a great example of mature chardonnay and perfect to drink now.

(Tasted Aug 31, 2011)

2002 Kistler - Chardonnay Hudson Vineyard
With an intense yellow-gold color in the glass, this fully-developed CA Chard displays a mature nose of toast and creme brulee that hangs on to lemon citrus and pineapple fruit. The palate retains freshness and structure with flavors that follow the nose. Overall, this wine is still showing well and pleasant to drink. Drink now!

(Tasted Aug 31, 2011)

2008 Serene - Pinot Noir Jerusalem Hill Vineyard
Showing a medium ruby-brick color in the glass, this amiable Oregon Pinot displays expressive aromas of taut raspberry and black cherry. The red fruit is complimented with a floral touch and framed by loamy soil and sweet oak. Flavors on the palate follow the nose with a medium body and a radiant backbone of acidity that carries through for a persistent and elegant finish.

(Tasted Aug 19, 2011)

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