2017 Bogle Vineyards Chardonnay California

Community Tasting Notes (9) Avg Score: 87 points

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  12/7/2019 - srh Likes this wine:

  Sat, 12/07/19, $2 Tasting (Vintage Wines Ltd., San Diego, CA): Hand-harvested from vyds in Clarksburg, Monterey, & San Luis Obispo; "Whole cluster pressed, 1/2 of the grapes going directly into s/s tanks, the other 1/2 being fermented in new AM oak, where it ages on the lees for 9 mos, with monthly stirring. The finished wine is blended together just before bottling." 13.5% ABV, 0.66g/100ml T.A., & 3.51 pH; Released 6/15/18;
  
  N: BUTTER with notes of sandalwood
  
  P: Med, poss MF, body; Very RNDISH entry with NICE, ALMOST swtish OAK/frt (threshold R.S.?), acidity adequately counterbalancing. The finish is LONG, balanced, tangy/SWT (40:60), & with but an OCCASIONAL glimpse of a very, VERY slight bitterness. Decently done for now & probably through '20 in its flirting with R.S. style. My VG+/EXC-, the higher arguably for QPR in this style. 88 pts Beverage Testing Institute, & the ff'ing '19 Contest Results: Golds & "Best of Class" @ $10 in the "Barrel Fermented" class @ S.F. Chronicle & Sunset Int'l, and Bronze @ CA State Fair. [Check with this vendor if interested in their very COMPETITIVE price.]
  
  Note: Also tasted on 2/16, 4/27, & 5/25/19.

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  10/12/2019 - tooby2 wrote: 88 Points

  Half aged in American oak and half in stainless steel and it comes through in a full-bodied chardonnay. This is buttery and luscious on the palate with powerful vanilla and smoke aromas, yet sweet peach and a hint of something tropical too. Enough acidity to balance it coming through on a long finish. Very nice stuff.

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  5/25/2019 - srh Likes this wine:

  Sat, 05/25/19, $2 Tasting (Vintage Wines Ltd., San Diego, CA): Hand-harvested from vyds in Clarksburg, Monterey, & San Luis Obispo; "Whole cluster pressed, 1/2 of the grapes going directly into s/s tanks, the other 1/2 being fermented in new AM oak, where it ages on the lees for 9 mos, with monthly stirring. The finished wine is blended together just before bottling." 13.5% ABV, 0.66g/100ml T.A., & 3.51 pH; Released 6/15/18;
  
  N: Butter/vanilla with undertones of tropical frt?
  
  P: MF body; RNDISH enty with NICE, ALMOST swtish oak/frt (approaching threshold R.S.) properly offset by an acidity which keeps things in check into & through the LONG, tangy/swt finish with a (currently) burgeoning very, VERY slight bitterness. For now & (guessing) through Winter '20 -- 'fore bitterness potentially gains the upper hand. My VG+/EXC-, the higher for QPR in the style. 88 pts Beverage Testing Institute, & "Best of Class" @ $10 in the "Barrel Fermented" class of the '19 S.F. Chronicle Wine Comp. [Check with this vendor if interested in their very COMPETITIVE price.]

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  5/4/2019 - Loekkeboe Likes this wine: 90 Points

  Good solid chardonnay. Some butter and brioche character. Not to heavy, but it is definitely not Chablis :-)
  
  Found it to be very nice and reasonably priced (in Denmark).

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  4/27/2019 - srh Likes this wine:

  Sat, 04/27/19, $2 Tasting (Vintage Wines Ltd., San Diego, CA): Hand-harvested from vyds in Clarksburg, Monterey, & San Luis Obispo; "Whole cluster pressed, 1/2 of the grapes going directly into s/s tanks, the other 1/2 being fermented in new AM oak, where it ages on the lees for 9 mos, with monthly stirring. The finished wine is blended together just before bottling." 13.5% ABV, 0.66g/100ml T.A., & 3.51 pH; Released 6/15/18;
  
  N: Slightly closed; Vanilla, toast atop lemons, poss spice?
  
  P: Med, poss MF, body; Very RNDISH entry with ALMOST swtish OAK/frt (threshold R.S.?) met by balancing acidity which keeps things in check into & through the LONG, tangy/swt finish with a bit of very, VERY slight bitterness. For now & through '20. My VG+/EXC-, the higher for QPR in the style. 88 pts Beverage Testing Institute, & "Best of Class" @ $10 in the "Barrel Fermented" class of the '19 S.F. Chronicle Wine Comp. [Check with this vendor if interested in their very COMPETITIVE price.]

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View all 9 Community Tasting Notes

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