Pretty unpleasant upon opening. It became tolerable after about 45 minutes, but not really enjoyable. Seems like some very skillful and judicious wine-making going on here in an effort to make a sort of “Burgundian” California Chardonnay. There is a sense of restraint and some bumped up acid, qualities I often admire in white Burgundy, but here it doesn’t add up to anything resembling white Burgundy. If you like this, I’m sorry to be so negative, but honestly, I’d rather drink almost any premier cru Chablis. No idea how this got such a high score.
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A bit over a year past the last bottle, I am trying again, mostly to hold this up against some of what I regard as the better Oregon chards. A slightly green apple nose with some underlying white tree fruit - peach or pear? The nose is definitely reticent and I’ve tried this from mid-40s to high 50s. Definitely a wine that shows better in the mid-50s than refrigerator temp. In the mouth, the reduction that showed a year ago is (thank God) not present. Soft white fruit mouth, for the most part, with round, warm flavors with a green apple note appearing on the finish. As to the finish, it’s impressive - long and longer, slowly fading. All in all, a very good showing and an enjoyable chardonnay, particularly for California.
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Bright straw color. Ripe nose of citrus, tropical fruit, bananas, diacetyl, oak, some salinity. Palate is ripe, slightly flabby even though it does have some acidity. Citrus fruit, pineapple, vanilla, oak (lots of it) and lots of chalky minerality. Finishes long with oaky spices, minerals and ginger. I don't think there is much "Chardonnay" left in this wine, it's mostly winemaking, obviously at a high level though. I enjoy this style but if you are looking for a Chablis, look elsewhere.
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11/23/2023 - rsbeck wrote: 89 Points
Pretty unpleasant upon opening. It became tolerable after about 45 minutes, but not really enjoyable. Seems like some very skillful and judicious wine-making going on here in an effort to make a sort of “Burgundian” California Chardonnay. There is a sense of restraint and some bumped up acid, qualities I often admire in white Burgundy, but here it doesn’t add up to anything resembling white Burgundy. If you like this, I’m sorry to be so negative, but honestly, I’d rather drink almost any premier cru Chablis. No idea how this got such a high score.
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9/12/2023 - kwarning8@gmail.com Likes this wine: 93 Points
Bright out of the bottle. Better in 2 hours. 94+ in a few years.
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4/29/2023 - randyjc wrote: 92 Points
A bit over a year past the last bottle, I am trying again, mostly to hold this up against some of what I regard as the better Oregon chards. A slightly green apple nose with some underlying white tree fruit - peach or pear? The nose is definitely reticent and I’ve tried this from mid-40s to high 50s. Definitely a wine that shows better in the mid-50s than refrigerator temp. In the mouth, the reduction that showed a year ago is (thank God) not present. Soft white fruit mouth, for the most part, with round, warm flavors with a green apple note appearing on the finish. As to the finish, it’s impressive - long and longer, slowly fading. All in all, a very good showing and an enjoyable chardonnay, particularly for California.
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2/5/2023 - dera Likes this wine: 91 Points
Bright straw color. Ripe nose of citrus, tropical fruit, bananas, diacetyl, oak, some salinity. Palate is ripe, slightly flabby even though it does have some acidity. Citrus fruit, pineapple, vanilla, oak (lots of it) and lots of chalky minerality. Finishes long with oaky spices, minerals and ginger. I don't think there is much "Chardonnay" left in this wine, it's mostly winemaking, obviously at a high level though. I enjoy this style but if you are looking for a Chablis, look elsewhere.
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9/5/2022 - Gruffalius Likes this wine: 92 Points
Not a Chardonnay fan, but this was enjoyable. Not too oaky. Light lemony citrus.
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