When it's fridge-cold the nose is subdued to start and then builds momentum as it warms...subtle banana and mild tropical notes give way to a more smoky and mineral edge. There is definitely some citrus that shows with air. The palate is medium - full bodied and with good richness but the finishing acidity keeps it all lively with just a bit of heat. It has the elements I like in a Chardonnay (judicious oak, good acid, med body) but just misses the mark on balance. Although I definitely see some mild oak, I think this is now showing more of its 11 months on lees than the time it spent in older barrels. Although it doesn't have the intensity of the monte bello chard it is also made in a much different style and at a lower price point....a good wine to drink now and over the next year +.
First day was all acidity. Not really that much to balance it, but enjoyed it and seemed great as a food wine. After a day or two stored well in the fridge, the acidity disappeared and there wasn't really that much left to keep things interesting.
a bit oaked up with some flint and gunpowder. My guess would have blown off in an hour or so but was gone by then. Crisp apple and pear with nice ripeness, but a bit too much oak at this point. Needs a couple more years to round out. I would rather pay $10 extra for Santa Cruz Mtn Chard by Ridge which is a true step up
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(Ridge Chardonnay Mikulaco) Light canary yellow color; nice floral, lemon curd, acacia nose; tight, youthful, ripe lemon, lemon curd, vanilla palate with a touch of green herb and good acidity; medium finish 91+ pts. (15 to 20% French oak, 80 to 85% American oak)