December 13, 2015 - All 2010's:
Ramey Hyde: quite mellow at this stage, fruit not as intense, crystalline mineral long finish with some salinity. 92
Kistler Hyde: better fruit than Ramey, but less complex and shorter finish. 92
Chasseur Lorenzo: flat, fruit and finish inferior to the other wines, leesy character on the palate. 89
Mt. Eden Estate: restrained in style, good cut and acidity, outshined by the more fruit forward wines. Not surprising considering the house style. 91
July 7, 2015 - Have never liked this wine, 3 times, hard to drink for me. I can't quite put my finger on it, but what comes to mind is not enough acid, bitterness, too much malo/butter. Just out of balance.
October 18, 2014 - Lemon oil and citrus notes, good acidity, nice finish.
September 2, 2014 - This wine is a bit over the top for me, very intense, almost tiring to drink. Big, rich, concentrated, almost syrupy, heavy on the malo/butter. A strong finish w a leesy quality to the finish. I am a bit confused as chasseur wines are often considered "Burgundian," as I would have picked new world for sure if blind.
May 30, 2013 - A big nose in the classic buttery, rich, Creamy, spicy oak style. I got lemon curd, ripe apple, Asian pair, Kiwi, vanilla, and almost a hint of peach. Full body, long finish that begs another sip. It’s all there. Yummy. For fans of big rich creamy Chardonnay with lots of fruit extraction it's all there. Yes!
February 22, 2013 - Best chardonnay of the week in Sonoma & Russian River valley w Rob.
Good nose, low oak, very smooth.
The wine looks Silver colored. The body is Medium. The wine has Polished texture. The wine finishes Medium.
July 24, 2012 - Lighter golden color. Nose: kiwi, lemon, and Asian pear with accents of river stone, sourdough, sweet chalk, and a touch of jalapeno pepper. Medium body on the palate: Asian pear, lime, and white peach framed by river stone, sourdough, chalk, and a light brush of vanilla. Medium+ acidity. Lingering river stone, sourdough, and chalk on the moderate finish. Very mineral driven with notable complexity from the lees. Compact and tightly wound right now. Give it 2-3 years in the cellar to fill out and develop.