A full-bodied expression of vanilla and stone fruit, with an almond base, this is made from half Chardonnay and just about half Pinot Noir, with a tiny addition of Pinot Meunier. Juicy and fresh, it'll pair well with heavier foods like crab or suffice as an apéritif, but could shine most brightly with dessert, in step on the palate with a crème brûlée.
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Reviews wines from California.
Contributing Editor Virginie Boone has been with Wine Enthusiast since 2010, and reviews the wines of Napa and Sonoma. Boone began her writing career with Lonely Planet travel guides, which eventually led to California-focused wine coverage. She contributes to the Santa Rosa Press Democrat
and Sonoma Magazine
, and is a regular panelist and speaker on wine topics in California and beyond.