Community Tasting Note
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csimm wrote: 92 points
March 11, 2017 - Always a bit of a popcorn butter bomb, but the wood Lewis uses seems to be of decent quality and doesn't overly distract from the beautifully pure core fruit, which seems to be able to stand up to the cooperage. The vanilla and toast elements add to the unctuous mouthfeel of the wine, with a really nice viscosity that is always signature Lewis. Lemon curd, citrus oil, vanilla bean, and toasty oak all come cascading from the glass. A true palate-enveloping experience.
So why isn't it a 100 point Chardonnay? It lacks minerality or potential grass notes. I don't get any pear or apple; mainly lemon citrus oil, but almost thicker, like olive oil. It feels fat and viscous (which can be fine), but the frame at times seemed faltered. It is a BIG California Chardonnay. But anyone who knows anything about Lewis realizes this going into it. They are always unabashedly bold. It also comes off a bit heavy, especially when attempting to pair with food.
Ideally, this is a stand-alone sipper when you're out on the deck kicking back under the Spring sunshine. It would pummel fresh seafood and play Mike Tyson with vegetable or light chicken dishes. Instead, maybe try a white sauce three cheese pizza (use big stinky cheeses!) or gnaw on some fat a** French fries with it...or maybe a slab of deep fried baby alpaca...??
92-ish points.6 people found this helpful 4,053 views
4 Comments
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amauryc1 commented:
3/14/17, 7:11 PM - Lewis is made in a similar style as the Pahlmeyer Napa Chardonnay. Big in your face with viscous heavy mouth feel...They both try to imitate a Montrachet, but whether it's the fruit, wine making skill or terroir they can never get enough minerality and acidity to balance the heavy oak treatment.
Like you said, IMO, these are sipping wines that don't pair well with food. -
csimm commented:
3/14/17, 9:52 PM - Couldn't agree more with you. Not sure what it is in the process that seems to rob the fruit of its natural acidity or minerality (or maybe the site they pull grapes from just isn't that mineral driven), but it is certainly missing that verve and tension to better house the core fruit. We had it with a pretty rich cauliflower soup (and I even tried it with a seared foie gras dish), and the wine was still center stage. Intense and bold stand-alone stuff!
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Dogstargem commented:
2/2/18, 11:02 AM - Anyone tried the baby alpaca?
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csimm commented:
2/2/18, 1:12 PM - Indeed! Cusco, Peru, 2011. Very tasty as a matter of fact! With a spicy chimichurri sauce... delicious!