Sunday, February 17, 2013 - 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.