There’s no oak on this crisp, young wine, so all you taste is the pure fruit. It’s a little sweet, with residual sugar of 1.9% that gives it a honeyed edge, but the acidity is quite high and balancing. Flavorwise, it’s all about wildflowers, pears, passionfruit, vanilla and cinnamon spice.——S.H.(11/15/2008)—— 86

An interesting wine that depends on the right food matching to succeed. It’s dryish to honeyed, and enormously ripe and fruity, with apricot, nectarine, pineapple, jasmine, honeysuckle and all kinds of Asian spice flavors. Calls for complex dishes, such as lake fish or chicken and a savory chutney. ——S.H.(12/15/2006)—— 86

Drinks like a taste tapestry, with different flavors unfolding all the time. Lime, passion fruit, white peach, apricot, vanilla, and of course oodles of crushed Asian spices wash across the palate. The wine is totally dry, with high, vibrant acidity.——S.H.(12/1/2005)—— 87

Pretty much as good as California Gewurz gets. Offers up a myriad of orange, honeysuckle, white peach, fig, cinnamon and vanilla flavors, off-dry. Very nice acidity, bright and shining, preserves balance.——S.H.(9/1/2003)—— 88