Picked up a few bottles when the winery re-released the wine this past spring. This is my second bottle tasted. Beautiful yellow, gold color. Nice chardonnay nose. Very soft in the mouth. Still has delicious chardonnay fruit. Has aged very well.
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Color slightly orange, perhaps oxidized? Creamy and minerally, with little in the way of freshness or fruit or zest. Somewhat unctuous, almost linoleum. Did not enjoy so much.
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Still one of my favorite chardonnays. A brisk, tart attack (think lemon candies) gives way to a full, rich midpalate. The oak here adds spice and complexity without taking anything away from its bracing, sharp fruit. A wonderful expression of what CA chardonnay can be at its best. Wonderful on its own but also a very food-friendly wine. Drinking beautifully now but drink soon. I fear too much more time will result in flabbiness rather than additional complexity or depth.
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Light golden in color, there were excessive aromas of oak on the initial bouquet. Notes of creme brûlée, apple pie, and vanilla dominate the bouquet and the palate. I think this unfortunately masks most of the varietal character and the fruit notes do not come through well. Overall fairly disappointing, but will be appealing to those who like new oak with chardonnay.
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Served at Bibou with Joe and Suzanne. Great color, nose of apricots and peach. Good balance, reminds me of some of the emerging Oregon Chards where the use of oak is restrained and the fruit is in great balance with the acid, giving a lively touch to a wine that would otherwise seem heavy. Long, evolving finish. The table loved it, it went well with a fairly wide variety of first courses. Drinking beautifully now.
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Christmas eve dinner paired with crab tortellini with butter/poppy seed dressing followed by halibut with white beans (cooked with bacon and a "little" butter). Great pairings thanks to others who have written recently about this wine. This has gone a little more toward butter but is still based on fragrant spiced peach and citrus. The palate is rich with great intensity and structure that balances the sweet fruits and strong spice. This is probably best drunk in the next year to take advantage of the waning fruit...but I could be wrong. Very nice wine with surprising minerality.
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A beautiful wine. Everyone at our dinner table (and there were some discriminating -- dare I say, snobby? -- white wine drinkers in attendance) raved over this. In the glass it was a gorgeous golden color, and the fruit, acidity and minerality of the wine caused everyone to pronounce it intensely Burgundian and extremely pleasurable.
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Drank at a party so not much time to ponder. Definitely concentrated. High oak and butter. A bit overpowering for me but more of a dislike for the style than for the wine. Had as an aperitif. Perhaps better suited for some rich food.
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Dark, a little golden in the glass. Tiny bit of butter on the nose. Some richness, with a little bit of "funk," along with some lemon, on the palate. Some creaminess but not a ton of acidity. Certainly stayed with me on the palate.
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DC Berserkers - West Sonoma Coast - Ruth's Chris Steak House: On the nose, it's evident that diacetyl got a bit of the upper hand in the malolactic fermentation, as the wine opens with some burnt, movie-theater popcorn. Medium+ body. Butter, lemon zest, golden apple, sweet pear, hint of pineapple, some nice citrus and minerality sneaking through at the finish. Good acidity. Very weighty mouthfeel.
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14.2% ABV. Medium gold in the glass. Buttery, nutty oak nose. Medium full bodied with ripe apple and toasted pear fruit with some late mineral and oak notes. Pretty nice juice. This is much more creamy/buttery than I usually expect from Hartford - sometimes I find their wines a little too lean and austere, but this is tasty.
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Wife's birthday; she's a Chardonnay lover and this wine did not disappoint. While we typically drink a lot of Chablis and crisp white Burgs, tonight felt like a big, concentrated Chardonnay night. This wine did not disappoint. Straw verging on gold color. Citrus, bergamot, licorice, spiced peaches, and ineffable stony, mineral elements. Sweetly fruited with peach and a slightly tannic woody spice at mid that gives it structure that counterbalances the enormous fruit. Oily and rich but then strongly tapered by acidity that drives the finish into the back of your head. Great style of wine. This tastes best around 60F.
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6/19/2017 - RKatzDO Does not like this wine:
Dark gold, oxidized. Should have drank years ago.
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10/8/2016 - LoveCO Likes this wine: 93 Points
Picked up a few bottles when the winery re-released the wine this past spring. This is my second bottle tasted. Beautiful yellow, gold color. Nice chardonnay nose. Very soft in the mouth. Still has delicious chardonnay fruit. Has aged very well.
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3/29/2013 - Ellenkf wrote: 87 Points
Color slightly orange, perhaps oxidized? Creamy and minerally, with little in the way of freshness or fruit or zest. Somewhat unctuous, almost linoleum. Did not enjoy so much.
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12/19/2012 - MystMrQ Likes this wine: 93 Points
Still one of my favorite chardonnays. A brisk, tart attack (think lemon candies) gives way to a full, rich midpalate. The oak here adds spice and complexity without taking anything away from its bracing, sharp fruit. A wonderful expression of what CA chardonnay can be at its best. Wonderful on its own but also a very food-friendly wine. Drinking beautifully now but drink soon. I fear too much more time will result in flabbiness rather than additional complexity or depth.
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10/3/2012 - jnewman77 wrote: 83 Points
Light golden in color, there were excessive aromas of oak on the initial bouquet. Notes of creme brûlée, apple pie, and vanilla dominate the bouquet and the palate. I think this unfortunately masks most of the varietal character and the fruit notes do not come through well. Overall fairly disappointing, but will be appealing to those who like new oak with chardonnay.
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7/12/2012 - fabfoods wrote: 93 Points
Served at Bibou with Joe and Suzanne. Great color, nose of apricots and peach. Good balance, reminds me of some of the emerging Oregon Chards where the use of oak is restrained and the fruit is in great balance with the acid, giving a lively touch to a wine that would otherwise seem heavy. Long, evolving finish. The table loved it, it went well with a fairly wide variety of first courses. Drinking beautifully now.
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12/24/2011 - Nosey Nose wrote: 92 Points
Christmas eve dinner paired with crab tortellini with butter/poppy seed dressing followed by halibut with white beans (cooked with bacon and a "little" butter). Great pairings thanks to others who have written recently about this wine. This has gone a little more toward butter but is still based on fragrant spiced peach and citrus. The palate is rich with great intensity and structure that balances the sweet fruits and strong spice. This is probably best drunk in the next year to take advantage of the waning fruit...but I could be wrong. Very nice wine with surprising minerality.
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12/4/2011 - Terramare wrote: 98 Points
Stunning chard, one of the best we've had in some time; Hartford always does a great job with the Seascape Vineyard offerings (both chard and pinot).
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11/29/2011 - Moby Vino wrote: 94 Points
A beautiful wine. Everyone at our dinner table (and there were some discriminating -- dare I say, snobby? -- white wine drinkers in attendance) raved over this. In the glass it was a gorgeous golden color, and the fruit, acidity and minerality of the wine caused everyone to pronounce it intensely Burgundian and extremely pleasurable.
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11/6/2011 - MusignyBlanc wrote: 91 Points
Aged golden hues in the glass; pleasant nose; buttery with nice fruit; not too complex.
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7/2/2011 - dransford wrote:
Drank at a party so not much time to ponder. Definitely concentrated. High oak and butter. A bit overpowering for me but more of a dislike for the style than for the wine. Had as an aperitif. Perhaps better suited for some rich food.
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5/16/2011 - rrschrumjr wrote: 87 Points
Dark, a little golden in the glass. Tiny bit of butter on the nose. Some richness, with a little bit of "funk," along with some lemon, on the palate. Some creaminess but not a ton of acidity. Certainly stayed with me on the palate.
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5/16/2011 - davidwhitedc wrote: 89 Points
DC Berserkers - West Sonoma Coast - Ruth's Chris Steak House: On the nose, it's evident that diacetyl got a bit of the upper hand in the malolactic fermentation, as the wine opens with some burnt, movie-theater popcorn. Medium+ body. Butter, lemon zest, golden apple, sweet pear, hint of pineapple, some nice citrus and minerality sneaking through at the finish. Good acidity. Very weighty mouthfeel.
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10/26/2010 - OneLastSyrah Likes this wine: 92 Points
14.2% ABV. Medium gold in the glass. Buttery, nutty oak nose. Medium full bodied with ripe apple and toasted pear fruit with some late mineral and oak notes. Pretty nice juice. This is much more creamy/buttery than I usually expect from Hartford - sometimes I find their wines a little too lean and austere, but this is tasty.
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10/22/2010 - dke wrote: 89 Points
Creamy and rich, much denser than Four Hearts, but too much butter and not as complex and enjoyable.
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3/13/2010 - Nosey Nose wrote: 94 Points
Wife's birthday; she's a Chardonnay lover and this wine did not disappoint. While we typically drink a lot of Chablis and crisp white Burgs, tonight felt like a big, concentrated Chardonnay night. This wine did not disappoint. Straw verging on gold color. Citrus, bergamot, licorice, spiced peaches, and ineffable stony, mineral elements. Sweetly fruited with peach and a slightly tannic woody spice at mid that gives it structure that counterbalances the enormous fruit. Oily and rich but then strongly tapered by acidity that drives the finish into the back of your head. Great style of wine. This tastes best around 60F.
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