2017 Anthill Farms Chardonnay Peugh Vineyard

Community Tasting Notes (7) Avg Score: 90.9 points

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  12/21/2022 - stet Likes this wine: 89 Points

  Color: light gold
  Nose: struck match, white flower blossoms, a lactic note, and a fairly notable barrel note as well on the vanilla and creme brulee side
  Palate: this is at medium acidity, nicely medoum-bodied. Balance just this side of being too rich. Confirms the nose
  Finish: medium
  
  This is good and attractive, but it's missing a bit of acidity to be great imo. That said, it's a great chardonnay that's classically styled from California with some age. Would definitely buy again! Have this at 15c, not less, and with air

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  10/24/2021 - tjbsmf Likes this wine: 90 Points

  Pineapple, yellow apple, cream, vanilla, slate. On the palette some autolytic notes as well--maybe beeswax and hay. Brisk acidity, noticeable alcohol. Pleasant but rang a bit hollow in mid palette, longish finish but couldn't help but feel it underdelivered somehow.

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  4/8/2021 - gtoles24 Likes this wine: 95 Points

  A beautiful wine that is showing wonderfully now but has the structural legs to keep maturing for years to come. After popping the cork the first night the nose was brimming with lots of tart citrus and tree fruit like lemon and green apple. The fruit was paired with a chalky and almost salty minerality that really made the fruit pop. On the palate the acidity was rip roaring, the fruit stayed crips and tart, and the minerality turned into wet river rock. On day two the acid was still singing and the nose picked up lots of beautiful sweet white floral notes like baby's breathe and apple blossom. Can't wait to taste more bottles over time to see how it changes.

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  11/17/2020 - cubswinws Likes this wine: 90 Points

  More expressive and nice mineral backbone. Very nice

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  7/26/2020 - Tandrew2514 Likes this wine:

  PnP notes: This is going to be good, but right now is more structure than pleasure. Feels like it needs a year or two more before it’s ready to party. Tart and tight right now.
  
  After two hours open: a good bit more open and the acidic spine of the wine does really nicely with food.

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