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Awards & Reviews


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90 POINTS – “Intense and concentrated, with a bright burst of layered pear, ripe fig, tangy apricot and harmonious toasty oak tones. Flavors really carry through on the long, complex finish. Drink now through 2006. 1,865 cases made.” – J.L., Wine Spectator, July 31 2002

91 POINTS – “A classy Chardonnay, brimming with fine pear, citrus, apple, herb, mineral and toast flavors. Tangy and sleek, yet smooth and elegant. Long at the end.” – Wine Enthusiast Magazine, May 2002

TWO PUFFS – “The admirable Signorello Signature of intensity and richness is here captured in a Chardonnay that is packed with ripe, keenly defined varietal fruit filled out by creamy oak with vanilla bean and roasted grain additions. Medium-full to full in body and oily in texture, this mouthfilling bottling carries its deep, plush fruit into its long, rich, insistently outgoing finish. No shrinking violet, the wine is nonetheless mannerly and measured and will well complement rich chicken dishes.” – Connoisseurs’ Guide, February 2002


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****(FOUR STARS) – “Full bodied and fairly rich, this is an excellent Chardonnay, tasting of roasted nut, apple, vanilla and spicy oak.” – Restaurant Wine, Issue #82

93 POINTS – “So ripe, this bristles with flavor intensity, with a color deep as gold, with a power that parallels a port, if Port could be made from Chardonnay. But it’s dry, focused on the meatier side of its fruit, on figs and peach, pumped up with chamomile-often a delicate flavor accent to finely grown chardonnay-here presented as chamomile on steroids. The wine raises any number of questions: What could you serve it with now? (Nothing less robust than a roast suckling pig); What will happen when it ages? (Though huge, it’s neither overwrought or overripe, and well may go the distance); Where can I get some? (1,248 cases)”
Wine & Spirits Magazine, August 2001

90 POINTS – “Outstanding – has a bouquet of ripe apple, tropical fruits, butterscotch, toast brown spices and vanilla. The flavors of apples, pineapple, peach, vanilla and buttered toast are full bodied with good depth followed by a long, fruity, creamy finish.” – The Insider’s Wine Line, Volume 4, Number 3

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