Both the color and the nose indicate a high ripeness and late harvest; honey, almond, saffron, and apricot aromas emerge from the glass. The palate, however, is bone-dry, with a really bright acidity and some salty mineral notes, beautiful stone-fruit flavors, and truly great persistence. Very nice.
An emphatic butter gold. The aromatic fruits (musky apple, with some early-season peach and apricot) are harmonious, seamlessly blended—as if in a smoothie, sweet-scented and attractive. Even a little exotic, with some buttery fullness and floral richness after a while in the glass. On the palate, the wine is full, quite rich (perhaps with a little residual, or perhaps it is just the fruity acidity that gives that impression), and exuberant. Nonetheless, this cool-climate wine retains considerable delicacy, and fermentation to dryness gives it some vinous sinew. It’s a little less mineral than some (though it does have a mineral trace), but the way in which the fruits have been kept to the fore is impressive. Excellent work.
Golden color—the darkest so far. Clear, ripe, and concentrated fruit aromas on the nose, due to very late picking, as well as yeasty, earthy/mineral flavors. Very fruit-intense on the palate, medium-bodied, sappy, and succulent, but also piquant and thrilling, full of tension and precision, pronounced acidity (this is the electrifying acidity of 2010), super-balanced and rounded out by the unfermented sugar. Although there is some sweetness, I find it rather medium-dry, and it will be even drier in a couple of years. Very long and really complex. Impressive and promising wine. Lay down for at least five or six years.