The 2005 vintage of this wine received 95 points and was #2 on the Wine Spectator top 100 last year. While I sit on my only bottle of the 05, I decided to pop the 04 to see how it was. Right off the bat, this wine smells very much like burnt popcorn kernels. This is the smell that I always equate to toasted oak in Chardonnay. There is a bit of fruit on the nose as well but the toasted oak is the dominant scent. Flavors are crisp and quite enjoyable with a creamy texture mixed with nice tropical fruit and a buttery finish. Good balance and a great Chardonnay overall but if you are anti oak, then you might not like this one. I didn't mind it at all and the butteriness allows this wine to match really well with broiled lobster tails served with clarified butter. Very good to Excellent.
Nice but typical combo of apple, pear, and butter w/ oak nuances. I agree with the mineral notes below that give it an edge over many CalChards. Good acidity. I get the excellence here but it's not my cup of tea.
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