This tastes like a 20 year old Burgundian 1er Cru wine that should have been consumed at least 5 years prior. I would not fault this wine as I find most CA chardonnay doesn't make it to it's 10 year birthday gracefully.
Sauternes gold with a mushy apple and mushroom nose; nicely balanced acidic body with Apple and some citrus flavor. Respectable finish.
I would purchase this again but I'd consume by its 6th year.
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First (of many!) tastes on Thanksgiving '14. Surprisingly subdued and elegant. I'm not saying that because of the Gallo label, its because of Sonoma Coast labeling. I'm used to bigger more tropical Chardonnays from this region. More stones than stone fruit aromas; acidic and almost unripe yet pleasant body; lime and just a hint of tropical fruits. A village burgundian wine re-labeled? I like this.
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Don't serve this wine too cold, it gets much better as it warms to cellar temperature. Honeysuckle, pears and buttered citrus in a medium to full-bodied, fresh, ripe wine.
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8/8/2019 - Racer117 wrote:
This tastes like a 20 year old Burgundian 1er Cru wine that should have been consumed at least 5 years prior. I would not fault this wine as I find most CA chardonnay doesn't make it to it's 10 year birthday gracefully.
Sauternes gold with a mushy apple and mushroom nose; nicely balanced acidic body with Apple and some citrus flavor. Respectable finish.
I would purchase this again but I'd consume by its 6th year.
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11/27/2014 - Racer117 Likes this wine: 89 Points
First (of many!) tastes on Thanksgiving '14. Surprisingly subdued and elegant. I'm not saying that because of the Gallo label, its because of Sonoma Coast labeling. I'm used to bigger more tropical Chardonnays from this region. More stones than stone fruit aromas; acidic and almost unripe yet pleasant body; lime and just a hint of tropical fruits. A village burgundian wine re-labeled? I like this.
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7/19/2013 - WOOF Diva wrote: 94 Points
Steely mineral nose, buttery front floral end. Very nice
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4/17/2013 - DavidDay Likes this wine: 90 Points
Don't serve this wine too cold, it gets much better as it warms to cellar temperature. Honeysuckle, pears and buttered citrus in a medium to full-bodied, fresh, ripe wine.
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