Awards/Ratings

James Suckling 95; Jeb Dunnuck 95; Robert Parker's Wine Advocate 94; Vinous 91; Lisa Perrotti-Brown MW 97

Tasting Note

Bright citrus and stone fruit (nectarine, mandarin) with almond-croissant, candied ginger, honeysuckle and beeswax; satiny texture, pronounced minerality and tension, finishing long and saline with subtle butterscotch notes.

Food Pairing

Western: roast chicken, grilled salmon, lobster with butter sauce, creamy pasta, roasted pork. Asian: miso-glazed black cod, soy-ginger seared tuna/sushi, poached chicken with ginger-scallion, steamed fish with light soy.

Production Method

Hand-harvested fruit; native-yeast fermentation with barrel fermentation/aging (~14 months) in French oak (≈30% new); lees aging for texture and light malolactic conversion.

Vineyard Info

Senses is a boutique California label (winemaking by Thomas Rivers Brown) sourcing fruit from the Charles Heintz Vineyard—planted 1982 on Goldridge soils and farmed by the Heintz family for over 100 years.