Since Napa Valley winemakers couldn't simply make a wine with the Bordeaux name on the label, they did the next best thing: They imported Bordeaux grapes (including Cabernet Sauvignon and Merlot) and learned French winemaking techniques. You have to remember that back then, most California wines were sold in jugs (or worse, tanks!) and aged in large redwood vats?a very different scene from today's production process.
Pale golden-tinged yellow. Deep aromas of gooseberry, candied pit fruits, green fig, chamomile and sage, with a suave floral topnote. Sappy and penetrating, offering intense nectarine and winter melon flavors complicated by musky notes of coriander and fresh herbs. Becomes sweeter with air and finishes with very good energy and volume, leaving saline and herbal qualities behind. An outstanding Aile d?Argent, one of the best to date. 90+ Points