"Albariño is one of the those grapes that, in the right hands, presents not only an alternative to the typical Chardonnay and Sauvignon Blanc that is ubiquitous on the market, but takes the best of what you want in a food-oriented white wine, and elevates it in terms of a floral and zesty nose, and comprehensive fruit and acids. And winemaker Adam LaZarre knows how to treat the fruit. Sourced from the Edna Valley, part of San Luis Obispo County, these grapes saw both stainless steel and neutral oak cooperage but the viscous mouth feel comes from a judicious sur-lie aging. In your glass you’ll be drawn to lemon-lime, honeysuckle, hibiscus, lime zest, sweet resin, peach and pear juice, fresh nectarine and a near grapefruit note along with a concise acidity and amazingly long finish. Only 44 cases were made, due to poor crop size, so this will disappear quickly. This compelling wine shows how clean and Spanish-like California Albariño can be."
2014 Chardonnay 94 Points
"This wine joins the happy trend toward Chardonnay with brighter acidity, lower alcohol and judicious oak use that I'm loving right now, and it's the best I've tasted this year. Layered aromas of pear, soft vanilla, peach and mild tropical fruit come through clearly on the palate, with a pineapple focus that rides singing acidity through a long, crisp finish that brings a touch of tart apple forward. A delightful food wine that's ready for just about any white meat, or if you're a fan of lip smacking acid, go solo."
2015 Albariño 92 Points
"Winemaker Adam LaZarre has been toying with Albariño for a few vintages now, and this is his most interesting bottling to date. This very limited production wine (2015 was a sparse vintage on the Central Coast) leans into the natural acidity of the grape, but the acid is tempered nicely by some time in neutral oak barrels to soften the texture without sacrificing brightness. Aromas and flavors of lime, melon and peach with touches of spice are bright and persistent, with a mouthwatering finish that asks you to return to the glass. A natural for seafood -- shellfish in particular. Well done!"
2007 Pinot Noir
“So it poured out deep ruby red, and the aromas started gushing out of the glass. I got bright cranberry and cherry, with a bit of smoke and spice... There was a big rush of intense bright fruit that quickly turned deep, warm and velvety. It was weirdly great — a big bang and then a soft middle and lingering, elegant finish. The only thing better was what happened as it sat in my glass. I was eating a feast of grilled tenderloin, dry-rubbed chicken and cedar-planked salmon, so I made my way through a few glasses of the Lazarre Bien Nacido. By my second glass I started to taste dusky caramel and clove with a back-note of minerality. Wow — was that good.”
2012 Pinot Noir 95 Points
“Very complex Pinot Noir that shows aromas of Black cherry, cola, damp earth and moderate brown spice. The palate is fleshy on entry, then brings bright acidity to bear and knits the flavors promised by the nose together nicely. Everything stays well integrated through a long, satisfying finish. Well Done! The Best of Class Pinot Noir and a Platinum Award winner at the 2015 Monterey International Wine Competition.”