Deep gold for a chard. Light nose of honey. Buttery mouth coating thickness, very enjoyable to me. Some citrus gives over to oaky butter as the wine nears room temp. I prefer this warmer taste
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Still oaky on the nose with undertones of vanilla and floral honey. The wine is heavy on the tongue with distinct toasty oak palate. The oak is more citrus than butter. There is plenty of acidity to stand up to food pairings. The finish is a little earthy, like spring rain in the forest.
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Pale gold in color. A tiny bit of heat or astringence on the nose and palate. Medium butter/oak notes on the big, fragrant nose. Not overwhelming, but definitely present. Some over-ripe Granny Smith apples on the nose. On the palate, vanilla and oak from the middle through the end. Sweet lemon in the background. Could've used some more acidity throughout. I found this a nice representation of chardonnay -- simple but good. Also seemed to be quite representative of its RRV provenance.
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Very pleasant, though I've just opened the bottle. I'm usually do not like chardonnay, but this is elegant. Beautiful floral aromas, honeysuckle and mandarin. Soft butter, that leads into a little bit of alcohol and then a pleasant fruitful finish.
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Rather tame on aromas, but there is a little butterscotch and green apple. Medium body wine with green apple and toasted oak flavors. Strong acidity throughout. A well made wine, I'm just not that into oaked chardonnays these days. ($18)
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Heavily oaked, unfortunately to the detriment of the nice flavors and otherwise good winemaking. Oaky nose, overpowers the delicate tropical aromas under the surface, same on palate with spikey wood throughout. Surely many will love this style, but not us.
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This time I chilled it more than a typical chardonnay and I felt like it was better; however, my girlfriend liked it better a little warmer. Nose of peach and maybe hairspray? Nutty, buttery, lots of honey, and some green apple. Oak appears as it warms up. We had it with chicken and wild rice stew (which used some of the wine) and granny smith coleslaw.
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Light yellow-gold in color. Nose of walnuts, pear, and butter. Tastes of vanilla, oak, butter, and green apple with honey on the sides. Well blended and smooth when served on the colder side; however, becomes overwhelmingly oaky as it warms up. I am looking forward to opening another bottle
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One of the best Chardonnay's I've experienced. Tremendous balance between toasty oak, floral notes, figs and apple. So much going on that this wine needs to be sipped and savored all evening.
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Aromas are ripe and creamy, notes of fig, candied citrus and red apple. Palate is thick and generously fruited, which is fortunate because it is also generously oaked; baking spice dominates fig apple and lemon curd flavors in this round, rich wine.
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Yes it has a lot of oak in it but the underlying mineral notes and bright fruit really show off nicely here. Good stuff. It has been awhile since we had sampled one of these but they are very age worthy IMO.
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3/31/2017 - Herb K wrote:
This was gorgeous and surprisingly balanced with notes of apricots and Melons.
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1/13/2013 - jessimike wrote:
- Yellow gold color and has flavours of honey, diacetyl (butter), grapefruit and walnut - Delicious, buttery with citrus. Would definitely but again
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3/27/2012 - Dscarbor wrote: 90 Points
Deep gold for a chard. Light nose of honey. Buttery mouth coating thickness, very enjoyable to me. Some citrus gives over to oaky butter as the wine nears room temp. I prefer this warmer taste
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2/11/2012 - WaltnMicki wrote: 90 Points
Vanilla nose and noticeable buttery texture. Has held up well for a white. Smooth finish.
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11/29/2011 - dstraub wrote: 91 Points
Excellent wine for Thanksgiving.
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11/13/2011 - jeffey55 wrote: 90 Points
This had a buttery texture with a long very nice finish; some citrus, honey
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10/23/2011 - StTurkeyBones wrote: 89 Points
Still oaky on the nose with undertones of vanilla and floral honey. The wine is heavy on the tongue with distinct toasty oak palate. The oak is more citrus than butter. There is plenty of acidity to stand up to food pairings. The finish is a little earthy, like spring rain in the forest.
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10/9/2011 - rrschrumjr wrote: 89 Points
Pale gold in color. A tiny bit of heat or astringence on the nose and palate. Medium butter/oak notes on the big, fragrant nose. Not overwhelming, but definitely present. Some over-ripe Granny Smith apples on the nose. On the palate, vanilla and oak from the middle through the end. Sweet lemon in the background. Could've used some more acidity throughout. I found this a nice representation of chardonnay -- simple but good. Also seemed to be quite representative of its RRV provenance.
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8/12/2011 - dstraub wrote: 91 Points
Very nice again, not a fruit or oak bomb, but well balanced and a good match with food.
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4/25/2011 - wineretriever wrote: 86 Points
Good QPR from wineaccess (when they could still ship here). Green apple, lightly toasted oak, good minerality. Nice to have in the house.
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4/20/2011 - akarim wrote: 91 Points
Very pleasant, though I've just opened the bottle. I'm usually do not like chardonnay, but this is elegant. Beautiful floral aromas, honeysuckle and mandarin. Soft butter, that leads into a little bit of alcohol and then a pleasant fruitful finish.
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4/9/2011 - mikeaukenbals wrote: 90 Points
drinking well now. Butter and oak. one dimensional.
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4/5/2011 - L_McNichol wrote: 87 Points
Very good, non-oaky Chardonnay.
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2/3/2011 - ecola wrote: 87 Points
Rather tame on aromas, but there is a little butterscotch and green apple. Medium body wine with green apple and toasted oak flavors. Strong acidity throughout. A well made wine, I'm just not that into oaked chardonnays these days. ($18)
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12/12/2010 - Snoman wrote: 86 Points
Heavily oaked, unfortunately to the detriment of the nice flavors and otherwise good winemaking. Oaky nose, overpowers the delicate tropical aromas under the surface, same on palate with spikey wood throughout. Surely many will love this style, but not us.
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11/11/2010 - dstraub wrote: 92 Points
Like a nice White Burgundy.
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9/12/2010 - dbcomposer wrote: 93 Points
This time I chilled it more than a typical chardonnay and I felt like it was better; however, my girlfriend liked it better a little warmer. Nose of peach and maybe hairspray? Nutty, buttery, lots of honey, and some green apple. Oak appears as it warms up. We had it with chicken and wild rice stew (which used some of the wine) and granny smith coleslaw.
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7/25/2010 - dbcomposer wrote: 92 Points
Light yellow-gold in color. Nose of walnuts, pear, and butter. Tastes of vanilla, oak, butter, and green apple with honey on the sides. Well blended and smooth when served on the colder side; however, becomes overwhelmingly oaky as it warms up. I am looking forward to opening another bottle
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7/7/2010 - snaff wrote: 94 Points
One of the best Chardonnay's I've experienced. Tremendous balance between toasty oak, floral notes, figs and apple. So much going on that this wine needs to be sipped and savored all evening.
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6/18/2010 - tsdv wrote: 93 Points
typical california butter and oak - good
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4/22/2010 - Vino_Divine wrote: 86 Points
Aromas are ripe and creamy, notes of fig, candied citrus and red apple. Palate is thick and generously fruited, which is fortunate because it is also generously oaked; baking spice dominates fig apple and lemon curd flavors in this round, rich wine.
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4/16/2010 - MeMyself&I wrote: 89 Points
Yes it has a lot of oak in it but the underlying mineral notes and bright fruit really show off nicely here. Good stuff. It has been awhile since we had sampled one of these but they are very age worthy IMO.
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10/20/2009 - hutch wrote: 87 Points
Big, rich, ripe nose. Quite a bit of oak. Solid fruit. 87-88
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5/4/2009 - Apollo_Creed wrote: 88 Points
Nice acidity. Light cream and citrus. Vanilla and oak finish, but not obnoxious.
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