As one other taster observed half way between Burgundy and California. Elegant and refined. Perhaps a liitle short and it would be nice to see some more complexity, but vert well made.
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At winery with Giacomo Contero - Flight of 08 Bussiador, 08 Conca Tre Pile, 08 Romirasco, Colonello
This was a beautiful and polished Chardonnay - I think it has a place somewhere between Burgundy and CA - the toast from the oak is very noticeable and it has a slight buttery taste to it but not gobby. The minerality is unparalleled, like all Piedemontese wines. Saline, melon fruit, pineapple, with supple honeycomb and golden apple flavors and aromas. Very layered and complex with a lot going on. Sourced from 35 year old vines. Put in new barrique for 14 months. Giacomo indicates that he likes new wood because it allows the most micro-oxygenation for his wine style. Very beautiful Chard
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Toasty Dry Popcorn, but oh so balanced, has that amazing delicious creaminess with melon that you would put closer to an amazing burg then a cali chard. Going back after it has aired makes it even better!.
Conc: Would I buy it, yes. And i'd throw it into a blind burg tasting and finish top half !
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1/16/2017 - finewinebuff57 wrote: 90 Points
As one other taster observed half way between Burgundy and California. Elegant and refined. Perhaps a liitle short and it would be nice to see some more complexity, but vert well made.
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9/2/2013 - sdsull Likes this wine: 92 Points
Perfect on a warm summer evening with King Salmon tacos.
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4/3/2012 - Jack O'Brien wrote: 92 Points
At winery with Giacomo Contero - Flight of 08 Bussiador, 08 Conca Tre Pile, 08 Romirasco, Colonello
This was a beautiful and polished Chardonnay - I think it has a place somewhere between Burgundy and CA - the toast from the oak is very noticeable and it has a slight buttery taste to it but not gobby. The minerality is unparalleled, like all Piedemontese wines. Saline, melon fruit, pineapple, with supple honeycomb and golden apple flavors and aromas. Very layered and complex with a lot going on. Sourced from 35 year old vines. Put in new barrique for 14 months. Giacomo indicates that he likes new wood because it allows the most micro-oxygenation for his wine style. Very beautiful Chard
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3/14/2012 - PhDP wrote:
ristorante Trattoria della Posta (Monforte d'Alba, Piémont, Italie): tbc
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3/11/2012 - Weston3220 Likes this wine: 91 Points
Toasty Dry Popcorn, but oh so balanced, has that amazing delicious creaminess with melon that you would put closer to an amazing burg then a cali chard. Going back after it has aired makes it even better!.
Conc: Would I buy it, yes. And i'd throw it into a blind burg tasting and finish top half !
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