Community Tasting Note

• coremill wrote: 81 points

  September 29, 2015 - Chardonnay Dinner at PDH (PDH): What happened here? This is an oaky, buttery mess. Rich yellow fruit, lots of butter and caramel with bitterness from oak tannin. Has a lot of acid, which gives it an odd juxtaposition between the creamy texture and the tartness. I don't always hate creamy textured chardonnays, but for me to pull that off you need a lot of mineral structure to cut it, and this is very much lacks the required fruit concentration and mineral structure. I actively disliked this and I don't understand whom this wine is supposed to be for. It's not sweet enough to be cougar juice but far too flabby to be AFWE.

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1 Comment

• Chrisinroch commented:

  9/7/16, 7:27 PM - Yup. This struck me as Rombauer light. A bit more oak and a bit less butter and more acid. Maybe with some cellar time it turns into something?

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