Pear and lemon pie aromas and flavors. Full and powerful, with lots of sweet fruit and a long, spicy finish. Racy, layered and beautiful. 94-97 Points, The Wine Spectator (Mar 2010)
One of the outstanding successes of the 2009 vintage, this may surpass the superlative 2007. It has a more understated nose at the moment, but is very well defined with honey, white peach, orange peel and crushed stones. The palate has a viscous entry, is very well balanced, very powerful with great depth and effervescent minerality. Layers of botrytis layer across the mellifluous finish that is beautifully defined and sensuous. Fabulous. 97-99 Points, Robert Parker's Wine Advocate (Apr 2010)
(93% semillon and 7% sauvignon blanc; 14% alcohol; 3.7 g/l total acidity; 160 g/l residual sugar) Bright yellow-gold. Downright spectacular nose displays intense aromas of ripe pineapple, caramelized banana, dried mango, saffron and honey. Then rich, fat and opulent, with an almost decadent sweetness to its flavors of ripe citrus fruit, pineapple, papaya and minerals. Lively acidity gives this large-scaled and rather powerful wine a seamless quality and an almost light touch, and extends the flavors on the long, pure finish. Made from fruit harvested in just four days from September 17 through 20, in three successive tries This 2009 should age extremely well, and your grandchildren may enjoy it as much as you will.
93-96 Ian D'Agata for Stephen Tanzer's International Wine Cellar (May/June 2010).
| 
