2006: "At first this feels young and heady with rich, lemony flavors. It gains clarity with air, as gentle flavors of spiced pear emerge to balance the tartness, the whole wine framed within a ggrainy texture. Give it two or three years to mellow and then pour with a pork chop served with grilled peaches. 91 Points, W&S, October 2008 2005: "Block 11, planted in 1997, grows on a hillside facing west by northwest. The exposure gives less intense daytime sun than in other parts of Bien Nacido; Bob Lindquist says the fruit here is more mineral and less tropical. The cool 2005 vintage built deep, resonant aromatics into the wine. The flavors contrast of bright apple and lemon curd, with bases notes of fine oak complementing the high-toned scents of a citrus grove. It feels zesty and clean, alcohol adding richness without any heat, the final impression fresh, mouthwatering and complex. What Santa Barbara chardonnay should be, especially if your serving braised veal with apples $30?
94 points, Wine & Spirits October 2007" " rows="8" cols="5" style="width:75%; margin-right: 20px; float:left;">2007: - 93 Points + Editor's Choice, Wine & Spirits, October 2009
"Displays the richness that Qupe Chards always show, with pineapple custard, lemondrop candy, vanilla and buttered toast flavors. Also shows a pleasingly firm touch of minerals. Exotic and compelling, and well worth the price. $30 - S.H."

- 91 Points, Stephen Tanzer's International Wine Cellar, Nov/Dec 2009
"($30; includes 22% roussanne) Vivid yellow-gold. Seductively perfumed aromas of dried pear, white peach and floral honey, with floral, oak and leesy notes gaining strength with air. Sweet, palate-staining pit fruit flavors are complemented by toasty oak spice and floral qualities, with dusty minerality adding lift and cut. Very seductive wine, with strong finishing spiciness and lingering florality."

2006: "At first this feels young and heady with rich, lemony flavors. It gains clarity with air, as gentle flavors of spiced pear emerge to balance the tartness, the whole wine framed within a ggrainy texture. Give it two or three years to mellow and then pour with a pork chop served with grilled peaches. 91 Points, W&S, October 2008 2005: "Block 11, planted in 1997, grows on a hillside facing west by northwest. The exposure gives less intense daytime sun than in other parts of Bien Nacido; Bob Lindquist says the fruit here is more mineral and less tropical. The cool 2005 vintage built deep, resonant aromatics into the wine. The flavors contrast of bright apple and lemon curd, with bases notes of fine oak complementing the high-toned scents of a citrus grove. It feels zesty and clean, alcohol adding richness without any heat, the final impression fresh, mouthwatering and complex. What Santa Barbara chardonnay should be, especially if your serving braised veal with apples $30?
94 points, Wine & Spirits October 2007" " rows="8" cols="5" style="width:75%; margin-right: 20px; float:left;">
- 91 Points, Stephen Tanzer's International Wine Cellar, Nov/Dec 2009
"($30; includes 22% roussanne) Vivid yellow-gold. Seductively perfumed aromas of dried pear, white peach and floral honey, with floral, oak and leesy notes gaining strength with air. Sweet, palate-staining pit fruit flavors are complemented by toasty oak spice and floral qualities, with dusty minerality adding lift and cut. Very seductive wine, with strong finishing spiciness and lingering florality."

2006: "At first this feels young and heady with rich, lemony flavors. It gains clarity with air, as gentle flavors of spiced pear emerge to balance the tartness, the whole wine framed within a ggrainy texture. Give it two or three years to mellow and then pour with a pork chop served with grilled peaches. 91 Points, W&S, October 2008 2005: "Block 11, planted in 1997, grows on a hillside facing west by northwest. The exposure gives less intense daytime sun than in other parts of Bien Nacido; Bob Lindquist says the fruit here is more mineral and less tropical. The cool 2005 vintage built deep, resonant aromatics into the wine. The flavors contrast of bright apple and lemon curd, with bases notes of fine oak complementing the high-toned scents of a citrus grove. It feels zesty and clean, alcohol adding richness without any heat, the final impression fresh, mouthwatering and complex. What Santa Barbara chardonnay should be, especially if your serving braised veal with apples $30?
94 points, Wine & Spirits October 2007" " rows="8" cols="5" style="width:75%; margin-right: 20px; float:left;">2007: - 93 Points + Editor's Choice, Wine & Spirits, October 2009
"Displays the richness that Qupe Chards always show, with pineapple custard, lemondrop candy, vanilla and buttered toast flavors. Also shows a pleasingly firm touch of minerals. Exotic and compelling, and well worth the price. $30 - S.H."

- 91 Points, Stephen Tanzer's International Wine Cellar, Nov/Dec 2009
"($30; includes 22% roussanne) Vivid yellow-gold. Seductively perfumed aromas of dried pear, white peach and floral honey, with floral, oak and leesy notes gaining strength with air. Sweet, palate-staining pit fruit flavors are complemented by toasty oak spice and floral qualities, with dusty minerality adding lift and cut. Very seductive wine, with strong finishing spiciness and lingering florality."

2006: "At first this feels young and heady with rich, lemony flavors. It gains clarity with air, as gentle flavors of spiced pear emerge to balance the tartness, the whole wine framed within a ggrainy texture. Give it two or three years to mellow and then pour with a pork chop served with grilled peaches. 91 Points, W&S, October 2008 2005: "Block 11, planted in 1997, grows on a hillside facing west by northwest. The exposure gives less intense daytime sun than in other parts of Bien Nacido; Bob Lindquist says the fruit here is more mineral and less tropical. The cool 2005 vintage built deep, resonant aromatics into the wine. The flavors contrast of bright apple and lemon curd, with bases notes of fine oak complementing the high-toned scents of a citrus grove. It feels zesty and clean, alcohol adding richness without any heat, the final impression fresh, mouthwatering and complex. What Santa Barbara chardonnay should be, especially if your serving braised veal with apples $30?
94 points, Wine & Spirits October 2007"