March 12, 2012 - Creamy, and oxydized and very rich on the palate, wonderful, but also very unqiue in its own way. On day two.
March 11, 2012 - Waterford Staff Party 2.0 (Waterford Wine Co., Milwaukee): Orange circus peanut, banana, lemon custard. I've been trying, but the 09 has my heart over the 08. This wine was just in the wrong company today.
April 9, 2011 - first vintage of this wine. Woodruff Vineyard. red apple skin, brown lees, something honied in the nose. the texture of honey comb. a fresh brown aspect. high acid and a creamy nature to the nose. Davis Clone 4. dry farmed, whole cluster pressed into barrel. partial ML, 18 months in barrel without very much topping up. Once in 08, twice in 09. Sulfur at bottling. '08 1/3 new oak, '09 no new oak.
January 9, 2011 - Seems to be getting leaner as it gets older. Is it closing down or evolving?
November 24, 2010 - Perhaps even better on day two. Kinda amazing how full and rich it is but with clear and forceful acidity. If you are willing to go with it, very delicious.
November 23, 2010 - Nutty and savory, like a baked apple pie. I had thought that it was "thinning up" but now I want to revise my opinion -- light on its feet, pure and elegant, despite, or because of, its beauty. Like someone who is incredibly attractive but in thier own very unique way. I can't get over it actually. Must drink more.
November 23, 2010 - Pretty sure this is corked out.
October 1, 2010 - Some what of an interview with Kenny, conducted over two emails and a couple of weeks:
"As for my Chardonnay, the wine led the way.
"The low ph which is a result of the high acid inhibited the malolactic. I was kind of waiting for it so didn't sulfur because I didn't want to further inhibit it. It never did occur, but the oxidation happened as a result of not sulfuring. In Jura, I believe they also don't top. I did top, but the oxidation still occurred.
"I think Chardonnay is pretty sensitive to oxidation. Also think it can be attractive in Chardonnay. I have tried a lot of "aldehydic" white wines here especially among the natural producers. I kind of dig it because it adds to the mouthfeel and complexity."
-- second discussion:
"[The] Chard was fermented with Natural yeast and most likely you are right about indigenous strains and then a take over by sacchromyces. I do believe that the early fermentation should contribute to complexity.
"The alcohol and the acid are not really related. In most cases, acid will decline as sugar goes up, but it isn't directly related and in this case, it didn't happen. We had an accumulation of sugar without a reduction in acid. I think that it is a character of the site, but I can't be sure yet. Could also be the fact that the vines are old and somewhat virussed. "
KL
October 1, 2010 - Interesting because it seems to be "thinning" out some. Loosing some of its big leesy-ness and getting more tense and focused. What a beautiful wine, all of its own thing.
September 13, 2010 - I am in love with this wine. Phenomenal effort....