"This blend is based on chenin blanc (65 percent, the majority of it planted in 1971) with sauvignon, chardonnay and viognier adding dimension. It’s solidly built, most of it fermented and aged in older oak, but the wine is not overtly phenolic, with clean pear-like flavor on the surface and a gravelly tension underneath. Notes of beeswax bring it back to chenin, the flavors lingering and tightly focused. Pour it with a lemony roast chicken."
- Wine & Spirits Magazine (June 2016), 90 pts