This is a very sweet wine. The residual sugar is 18.5%, making honey the dominant taste. But there’s also a beautiful pineapple, apricot and peach ripeness, and the acidity is bright and clean. The fermentation was in 100% new French oak, and while there’s a vanilla toastiness, the wine doesn’t feel oaky. Drink now.——S.H.(8/1/2011)—— 93

Even after a big dinner, there’s room for this amazingly rich dessert wine. With residual sugar of 15.3%, it’s extremely sweet, but vibrant acidity gives it nerve and zest. Shocks the palate with massive flavors of apricot essence, peaches, creme brulee, honey and vanilla bean. Tantalizing and exotic.——S.H.(9/1/2009)—— 95

Winemaster Bob Cabral has crafted a dessert wine that’s sweet, balanced and refined, in no small part due to excellent acidity, which keeps you coming back. The flavors of apricots, honey and spices are delicious, and finish long and clean.——S.H.(11/1/2005)—— 91

Exceptionally sweet, with 16% residual sugar, and balanced with a hefty dose of citrusy acids. The apricot, orange honey and toffee flavors, however, need to be more concentrated to earn a higher score. ——S.H.(5/1/2004)—— 86