I got mostly pears and apples, with no noticeable citrus notes. Buttery, but not excessively so. Pleasant, creamy mouthfeel, but it needed a counterpoint to the butter, probably a little more acidity. Without it, it was just a nice California chardonnay, with nothing to distinguish it from hundreds of similar wines.
An interesting style of chard, with hints of burgundy fruit yet also quite a bit of oak. This took some time to open in the glass, and improved with a long decant. More straw than golden yellow in color, I didn't sense much buttery oak but my wife found a lot. Citrus, pineapple, mango and other tropical fruits on the nose lead to a similar palate, with a touch of oak and good length on the finish. This wine was unexciting on its own, but paired well with chicken piccata. I would definitely consider this a food wine due to its hefty dose of acidity.
I'm rating this wine based on what it is - an oaky chardonnay typical of the old-school Cali style. It's not an "oak bomb", per se, but there's plenty of a sweet heavy nose combined with the sweet oakiness to place it in that category. Not a Rombauer, but not a "new new world" restrained chard either.
That all said, nice color, good heavy legs, and nice balance across the wine. Similar to a previous note, you might want to lay this down for 2-4 more years to see if the oak will integrate further.
If this is your style, recommend. If you lean more towards the Chablis, pass. GOOD.
Crafted in a bolder, fleshier, richer, and creamier style than I typically gravitate towards, but this paired exceptionally well with escargot. Reveals an aromatic and flavor profile of citrus and tropical fruits along with an oak derived buttery note.
Impressively full-bodied Chardonnay with aromas of vanilla, wood, pear, and butter notes. Tastes of butter, vanilla, pear, and melon, with a nice firm acidity and a creamy mouthfeel. Great Chardonnay to pair with food.
90-92: Chappellet makes impressive Chardonnay, but they need time to age to deliver the bang for the buck. This wine really needs 2-3 years, the oak is predominant throughout. On the second day, the wine opened up more and showed a nicer balance of fruit, oak, and acidity. Everything is there, it just needs time.