Sitting at almost 1,400 feet above the Sonoma Valley, Charlie Smith is the “ying” to the Ritchie “yang.” Primary aromas of fresh zested lemon, jasmine, and tart pippin apple are followed by secondary aromas of chalk, spearmint, and lightly toasted macadamia. On the palate the acidity is laser-focused, and flavors of lemon tart, wintergreen, and crab apple layer atop a subtle base of fresh, light toast. The site delivers an almost tannic structure, and comes across as more linear than the more flamboyant Ritchie.