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| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2017 (based on 12 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89 pts. and median of 89 pts. in 62 notes) - hiding notes with no text | | | Tasted by Francophile on 9/14/2019 & rated 87 points: Not as dry as we would have hoped (1069 views) | | | Tasted by Aravind Asok on 4/24/2019: Pop and pour. Toast, lime, lemon,.vanilla. On the palate, good acidity and density. Very good for my palate, and not sure it is worth waiting longer. (1188 views) | | | Tasted by Aravind Asok on 6/1/2018: Notes similar to last time: oak toasr, citrus and a hint.of nuts. On the palate, good acidity, some seashell, a hint of vanilla and green apple. Ok finish, showing a touch of spice. (1647 views) | | | Tasted by goodbertgrapes on 2/24/2018: Agree with prior post. Lemony side of California. However great with food and nice solid body. (1899 views) | | | Tasted by UpfromtheCellar on 1/5/2018 & rated 89 points: Great QPR as they were dumping these bottles on the secondary through various discounters. The wine was on the lemony side of California Chardonnays, not a rich fat butter bomb but at 5 years I found it a little single dimensional - not as complex as I would have liked. Vague tropical notes on the nose. Lemon, tight, direct on the palate. Clean finish. (1967 views) | | | Tasted by jviz on 9/25/2017 & rated 92 points: wow this was singing. No formal notes, but it leaves a memory as one of the better if not best chardonnay <$20 that I've enjoyed. Doesn't look like they are making a bottling at this price point any longer. sad. (1688 views) | | | Tasted by Aravind Asok on 8/29/2017: Drank next to a 2015 Chartron Chassagne Montrachet 1er Cailleret, which made this seem very soft and simple by comparison (even though the Chartron had been open for 4 days!). Nevertheless, this is not bad and a good weekday wine (esp. for the garagiste price of 15 bucks or so). Soft salt and sweet lemon on the nose, with a nice soft touch of vanilla. On the palate, good acidity, but more sweet citrus; refreshing finish. (1478 views) | | | Tasted by John Nezlek on 5/20/2017: No score -- drank too long ago, although the bottle was very good. Guaranteed that in a blind tasting, anyone but an expert would think it was a white Burgundy. (1380 views) | | | Tasted by tomoem on 5/13/2017 & rated 91 points: Popped this afternoon to offset some recent larger butter driven chard's I have been tasting. This wine is more mineral driven with wet stone and lemon dominating the flavor profile. There is a crisp acidity of citrus and brine while the finish holds the same nearly without change. I am not a huge fan of the style but think that this effort is very commendable, and a refreshing modern take on the traditional burgundy style. (1380 views) | | | Tasted by TGLeroy on 3/8/2017 & rated 89 points: Solid, good value, agree with other tasting notes (1445 views) | | | Tasted by Poliosis on 3/7/2017 & rated 89 points: Everything AACollection said. Started off too rich, creamy. With every passing day, the citrus and mineralty came out. Great on day 4! (1258 views) | | | Tasted by jviz on 9/19/2016 & rated 91 points: Clean medium bodied chard with a whisper of petrol on the nose, lemon rind, with detectable oak. Nice balance of sugar and acid. A hair underripe but still really good and what I'm looking for in this price range (1710 views) | | | Tasted by msuwine on 9/7/2016 & rated 89 points: A straightforward Chardonnay that offers weight with energy. Light gold in color, medium in body, nose of pear and saline. Tastes of orange peel, chalk, and almond, with a somewhat oily finish. 13.4% alcohol. A good value that was going strong on the second day. Drink now, though, since I think the fruit will fade in the next year or so. (1590 views) | | | Tasted by Aravind Asok on 7/9/2016: Notes pretty much identical to last time. Had a glass of this on night 1, and I much prefer it on night 3. Loads of salt, and lemon, a touch of vanilla on the nose, and excellent acidity on the palate, which shows a little bit of wood. (1383 views) | | | Tasted by UpfromtheCellar on 6/22/2016 & rated 89 points: A (relatively) understated Cali Chard made with a deft touch. A Garigiste screamer (I think I paid around $12 a bottle. Nice!) and I haven't looked back. Bought a whole case and have been giving it away left and right at BBQs and dinner parties where the hosts are more use to something gloppy and sweet like Rombauer but enjoy the "change of pace" of this medium bodied, fairly nimble, balanced effort. Decent acids for a California wine of this price point, I think Evening Land was re-calibrating its offerings and needed to dump a lot in a hurry (thank you again Jon). (1203 views) | | | Tasted by Aravind Asok on 5/19/2016: Better after about 4 days open (refrigerated overnight each night). Loads of toast/cream at first, but after a few days, this shows a nice core of salt, lemon, and slate on the nose. Good crisp acidity, showing more citrus and salinity on the palate. Clean, refreshing finish. (1543 views) | | | Tasted by Aravind Asok on 4/15/2016: Not bad. Drank over 2 days. Oak toast, citrus, stone, some salinity. Good minerality and good acidity. Not bad, but nothing special. (1212 views) | | | Tasted by jviz on 3/23/2016 & rated 91 points: darn good - little trace of mineral. honeyed nose. all you can ask for <$25 (1470 views) | | | Tasted by JanaVee on 1/15/2016 & rated 90 points: This is just delicious! (1532 views) | | | Tasted by Bowmanifesto on 1/8/2016 & rated 90 points: Isn't she lovely, isn't she wonderful, isn't she precious ... (1330 views) | | | Tasted by joraesque on 1/8/2016 & rated 87 points: 87+ (1134 views) | | | Tasted by SexyEpicurean on 1/8/2016 & rated 87 points: Cali chard is not usually my thing, but this is one I enjoyed. People are pointing out how it is made in an "old world style". I get that, it is leaner, has more minerality, good acid, not flabby, less oak up front but still there. On day 2 found it slightly diminished and less enjoyable as the oak note was more pronounced and hard. A very well made bottle for the price about $16 if I recall. I think this could be aged a bit longer with perhaps even better results. (1268 views) | | | Tasted by cohnwine on 12/30/2015: Presses all my buttons: creamy, round, and full-bodied, medium (+) acidity, and a long juicy finish. (1330 views) | | | Tasted by Snoski62 on 12/23/2015 & rated 89 points: Well balanced chardonnay, with enough acidity to keep my interest! (957 views) | | | Tasted by Aparritz on 12/5/2015 & rated 93 points: Extraordinary. Perfect balance of oak and acidity. This is an old world style wine made with a lot of the best the Sonoma coast has to offer. More please. (1100 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Evening Land Vineyards Producer website
L.A. Times article: Evening Land Vineyards' eccentric yet grounded vintner
We absolutely love the wines being made by Rajat Parr and Sashi Moorman. They capture everything exciting about modern American winemaking; elegance, intensity, tension and vitality. Our release of their latest Sta. Rita Hills wines from their Californian label, Sandhi, disappeared in record time a couple of weeks ago, so we are delighted to now present the brand new 2021 Chardonnay and Pinot Noir from their Oregon winery, Evening Land. Their philosophy and winemaking approach remains the same at both locations of course, but the resulting wines are markedly different. Terroir!
The Willamette Valley in Oregon is often compared to Burgundy, for the challenging growing conditions, varieties planted, and the quality-minded smaller scale producers that have chosen to work here. It is therefore not surprising that super sommelier Raj Parr and winemaker Sashi Moorman, who bonded over their love for elegant European wines, found their second home (away from their Domaine de la Cote vineyard) here, becoming full owners of Evening Land in 2012.
The Evening Land estate, whose vineyard is known as ‘Seven Springs’ is planted overwhelmingly to Pinot Noir, followed by Chardonnay, and Gamay. The oldest own-rooted blocks of Pinot Noir and Chardonnay are a testament to, and daily reminder of, Oregon’s incredible winemaking history. Seven Springs’ eastern exposure ensures the vineyard awakens to the warmth of the morning sun. The vineyard’s position opposite the windy Van Duzer Corridor, mitigates hot, sunny afternoons in the Willamette Valley with cool winds from the Pacific. As valley temperatures increase throughout the day, warm air rises, replaced by cooling winds flooding in from the Pacific through the Van Duzer gap and across the vineyard. This daily cooling, along with the eastern aspect, affords the grapes the luxury of extended time on the vine.
Chardonnay The Chardonnay GrapeUSAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Sonoma CountyMendocino CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
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