August 8, 2012 - consistent tn's. In a good spot now, but should be consumed sooner than later as it looks like the acids may outlive the fruit.
May 17, 2012 - PnP. Absolutely on point right now. This does an excellent job of bridging a nice 1er and RRV. Lovely mouthfeel, full of baking spices, ripe apples, pie crust and wet stone. Medium bodied, with an extended finish. Excellent food wine. Shared this with MindMuse at Babette's Cafe in Atlanta. 14,7% abv, drink thru 2016.
November 24, 2011 - Slow-O 2 hrs, served just above cellar temp. Consistent tn's from with my experience 11 months ago. This has lost a bit of its freshness, but the trade-off is more depth and richness. Considering the venue (lots of hungry, thirst people at Thanksgiving day dinner), the evolved result seemed to be just fine, the bottle quickly managing to get emptied. A very solid effort, one my favorite whites from this producer in the past decade. NO noticeable heat. Drink thru 2017, 14,7% abv, score: A-
January 21, 2011 - Paired with a Caramelized Black Pepper Chicken recipe by Charles Phan (from Food & Wine magazine). Pear, vanilla, butterscotch, a hint of citrus.
January 12, 2011 - Consistent notes. Poured next to the Catena Alta Chard (07), this showed more balance, with ripe layers of melon, apple, pear butter and clean white floral giving way to more tropical tones by the third glass. Still, the Burgundian appeal of this wine, with its sexy lines and lingering toasty, caramel finish is suitably juxtaposed to its river of acidity, making for a nice package that only borders on hedonism without ever going there. Drink thru 2015, 14,7% abv (which showed thru on the first glass only). Very nice effort, approx $24.
February 8, 2010 - This is the most impressive Moshin Chardonnay to date. Chablis-like precision and tension in the acidity and overall restraint, yet Montrachet-like complexity, depth and refinement. If Moshin was trying to set a new bar for RRV Chardonnay, he's done it. This is the straight flush of Chardonnays from this growing area - the competition needs to pay better attention. About 50% malo and 50% barrel ferment. This is bone dry and shows seamless integration throughout. Stunning to the eye, nose and palate, this possesses the structure to last a decade, easily. The finish lasts nearly a minute. Approx $35, recommended +
July 27, 2009 - Nice. Apple/Pear/Lemon, backed up by a little buttery richness. Certainly bigger than a classic Chablis, but more restrained than many RRV Chards. Much better as it warmed up a bit.
July 24, 2009 - A good balance of old world and new world. Lemon zest, apple on the nose. Apple, pear, lemon. A hint of butter. Lemon zest finish. Nice acidity.
April 8, 2009 - Clean, but ripe green apple finishes a nose of toast with butter. Explodes with complexity after a time in the glass. Awesome, rich apple and vanilla on the palate. Deep golden color. Must have been barrel fermented.