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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.8 pts. and median of 92 pts. in 181 notes) - hiding notes with no text | | | Tasted by peternelson on 12/19/2020 flawed bottle: Orange color, 15.5% alc, sweet entry hiding slight oxidation, hot, tons of faded oak. Didn't like it then, don't like it now. At the height of the power super-oak craze (1314 views) | | | Tasted by MObiker on 8/11/2020: Down the drain. (1119 views) | | | Tasted by Thralow on 4/13/2020 & rated 96 points: I continue the Quarantine tour of old Chardonnays. This one was harvested fifteen years ago - 2005! The world was a different place. The housing market was booming, and this wine still has that excitement—what a beautiful surprise. Fruity and now with the added complexity of age. It's as old as my daughter and without dissonant raging. The symphony of this wine is much more relaxing than the cacophony of hers. (1288 views) | | | Tasted by Wine Boy on 11/15/2017 flawed bottle: Waited WAY TOOO long. (2202 views) | | | Tasted by Caruso on 4/2/2017 & rated 95 points: golden colour. Nice match of butter, oak, tangerin, honey and vanilla. Still in good shape if optimal stored. But in some years any way the fruit components will be gone. Drink it up!
I wonder on the tasting notes here. If you drink bad stored bottles of a wine that is not meant for last for decades, what do you expect? It is rather unfair to give this less than an outstanding at least excellent rating. (2926 views) | | | Tasted by Caruso on 12/29/2016 & rated 95 points: Deep golden, pears, honey, vanilla, butterscotch, citrus, caramel, fullbodied and intense with nice and enough acidity providing freshness and focus. Still a joy to drink, of course fully mature without any reason to wait and slowly on the way down the hill. The 96 points by the WA were well-deserved. (2432 views) | | | Tasted by Caruso on 4/15/2016 & rated 96 points: This bottle was stored since release in a wine fridge at 12°C. And it was better than the bottle in december 2015 which was cellared at up to 16°C in summer, because it showed more fruit concentration and power. Nevertheless even bottles that are cellared under optimal circumstances should be consumed in the next few years though newton chardonnay unfiltered is only declining very slowly. If one reads the tasting notes on this wine, it is a pity that so many bottles are bad obviously due to bad storing conditions. (3233 views) | | | Tasted by Caruso on 12/30/2015 & rated 94 points: Stored since release in a cellar reaching 16-17° C in summer. Golden yellow, nose of vanillin, minerals, hints of citrus, honeysuckle, brioche and hints of pear. Not a hint of oxidation. Yes, in comparison to french top notch Chardonnay, Monrachet of a top producer or something like that, this has a little bit more influence of new oak, but fruit is still there to balance it. Nice new world Chardonnay! But of course, this can only loose with further cellaring. Drink it up, but without panic. Not well stored examples, may be far over its peak. (3405 views) | | | Tasted by thejaffer on 10/19/2015 & rated 94 points: Excellent
Balanced and fulll if citrus (556 views) | | | Tasted by peternelson on 9/7/2015 & rated 85 points: Renee's: Stale caramel notes mingled with Cinnamon and old vanilla and a nutty, slightly sour aspect showing poor storage, or the amount of oak on this killed its chances of long term survival. Creamy, walnuts, a touch sour. Where's the fruit?! (3245 views) | | | Tasted by Pearls_b4Swine on 7/15/2015 & rated 96 points: just getting better and better w time; but I think it needs to be drunk right now or it will be too late. (2814 views) | | | Tasted by aaronwine on 6/29/2015 & rated 93 points: Wow. This is a huge Chardonnay. It has aged well and does have some oxidation. The front palette still displays freshness but the incredibly long finish brings out some of the oxidization and carmel notes. It is close to dessert like in weight. The complexity and range of flavors is amazing - highly suggest drinking over a couple of hours to see how the wine evolves. Clearly this is not for everyone but it is one of the most interesting examples of aged California Chard I've ever had (IMO better than Ridge and Kistler). I would drink now as there is still ample freshness to balance the oxidization. (2324 views) | | | Tasted by Pearls_b4Swine on 4/2/2015 & rated 94 points: disagree w recent trend of reviews; this has aged beautifully in my opinion. (2083 views) | | | Tasted by bacchus on 1/7/2015 & rated 89 points: brought this to a Central Jersey CT off-line tasting at Ursino Restaurant. the wine was a bit tired but perked up after awhile. not a crowd pleaser although i enjoyed. typical butter, butter scotch and lemon citrus that i enjoy so much from newton. may have kept a bit too long. live and learn. (655 views) | | | Tasted by Donjcorleone on 10/28/2014 & rated 78 points: Color is a burnt orange, nose shows no fruit with a faint hint of toasted lemon which leads way to nutty caramel flavored palate and a tawny port like finish. So much for a long drinking window as this is well past a pleasant drink making me mad that I did open this up years ago. (2091 views) | | | Tasted by cstir on 4/18/2014 & rated 84 points: Dark gold color; no fruit; nutty carmel flavor; minimal finish; it is possible that this wine was past its prime but it appears from other reviewers that it had similar characteristics to prior bottles (2301 views) | | | Tasted by Scott519 on 12/30/2013: - Yellow gold color. (2691 views) | | | Tasted by closdupapes on 2/3/2013 & rated 79 points: On its way out. I am disappointed with the longevity, or lack there of, of this wine. It had such great potential. (3807 views) | | | Tasted by closdupapes on 11/25/2012 & rated 85 points: Starting to go down hill. Had almost a tawny port-like finish. Drink now. (3812 views) | | | Tasted by closdupapes on 11/17/2012 & rated 61 points: Bottle had turned. (3450 views) | | | Tasted by manonthemoon on 9/11/2012 & rated 79 points: N vanilla, oak
P vanilla, lemon, spice
F full bodied, hot, little acid (2656 views) | | | Tasted by isaacjamesbaker on 9/11/2012 & rated 85 points: USA White Wines (Weygandt Wines - Washington, D.C.): This chardonnay is in an interesting spot right now. Still rich, but gaining some quirky aged characteristics. Aromas of green apple, toasted nuts and a hint of seaweed. The seaweed note isn't off-putting at all, kind of fun actually. Rich and nutty on the palate, with flavors of olive oil and lamp oil. Rich melon fruit, along with nuts and some dusty flavors as well. Needs cheese. (3011 views) | | | Tasted by Ecoenophile on 8/10/2012 & rated 88 points: Tasted a little oxidized. Still full and smooth. Beautiful clear, straw yellow color. (2783 views) | | | Tasted by plitton on 8/3/2012 flawed bottle: Oxidized! ugh. (2732 views) | | | Tasted by BSZach1 on 11/3/2011 & rated 90 points: When I originally tried this wine 3 years ago I recalled it being much lighter and nutty. I would say it got much darker and a little viscous. That said I found it really interesting. Maybe a little apricot. Solid backbone. I was not at all disappointed. (1726 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Newton Producer website -
Read more about Newton2005 Newton Chardonnay UnfilteredK & L Wine Merchants website - 10/2007
"A commanding unfiltered chardonnay from Newton Vineyard in Napa that enchants with its heady aromas of coconut, butterscotch, orange blossom and roasted almonds. On the palate, butter and oak mingle with peach, mango and honey, with a touch of minerality on the finish. Choosing not to filter the wine adds a rich, unctuous texture that holds up to richer, fatty fishes or pork."Chardonnay The Chardonnay GrapeUSAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Napa Valley Napa Valley Wineries and Wine (Napa Valley Vintners)Napa ValleySt. Helena |
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