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|Drinking Windows and Values|
|Drinking window: Drink between 2012 and 2016 (based on 2 user opinions)|
|Community Tasting History|
Community Tasting Notes (average 4 notes) - and median of 91 pts. in hiding notes with no text
| ||Tasted by cbbrown3 on 2/19/2013 & rated 89 points: The wine is a deep yellow with a slight golden tint. The very appealing nose has apples, hazelnuts, fresh bread, baking spices, citrus zest, minerals, and a touch of pineapple. This has medium body and nice acidity. On the palate the ripe apples, citrus zest, minerals, and spice steal the show. Watch the serving temperature on this one, it was too bright when a couple degrees cold but became a bit too soft and out of balance when it warmed a bit too much. (542 views)|
| ||Tasted by Martin Redmond on 2/17/2013 & rated 91 points: La Rochelle and Steven Kent Winery Tasting: Golden yellow with sweet fresh bread, tropical,and apple aromas. On the palate, it's light bodied, well-balanced with surprisingly good acidity and apple, pineapple, vanilla flavors with a bit of mineral undertones. Long finish. (569 views)|
| ||Tasted by SonomaWilliam on 2/17/2013 & rated 92 points: Steven Kent Wines tasting; 2/17/2013-2/18/2013: A well made, balanced, chardonnay that marries the styles of California and the richer Burgundies.|
40% new French oak, 18 months sur lees.
Only 120 cases made.
Color is a golden yellow.
Layered nose of rich brioche, tropical fruit, hint of citrus. A touch of oak at first that is gone second day.
On the palate it surprises you - its not at all a CA butterbomb, the acidity is quite bright in the mouth
and enhances the rich texture, bringing it into balance and very food friendly.
The front palate is pineapple, green apple. The mid palate brings together the weight, acidity and minerality, while
the finish is long, thanks to the great acidity, that leaves the mouth watering with citrus lingering on the tongue.
A chardonnay that I think is better with some air (considering decanting, or using a Soiree) - the acidity is more pronounced. Definitely should served at proper cellar temp of 56-59 degrees, NOT Fridge temp of 38-42.
A well made Chardonnay. Has the acidity to cellar for some years, and will improve even further with some cellaring if patient, but highly drinkable now as well. and enough with the chardonnay hate already. (800 views)