June 8, 2019 - 8th Annual QoA Fundraising Dinner (Chez Nanda): (magnum) Like a rich Chablis with plenty of zingy lemon-lime combined with sea shell notes. Bright. Great with oysters.
October 6, 2016 - Off of the list at Bistro Maison (McMinnville, OR). Classic old-school Chard nose of apples, pears with mineral and brioche. The palate has racy, driving acidity beneath concentrated white fruit. An excellent match with local oysters.
August 13, 2013 - Had prior to a concert in Norfolk at Todd Jurich's Bistro.
Nice nose once it warmed up and the palate had a decent punch and good acidity and structure.
4
August 12, 2013 - A fantastic Chard with piercing acidity, saline minerals, and rich, sweet citrus flavors. Extremely well-balanced. Can easily age 7-10 years.
June 14, 2013 - Absolutely perfect expression of Oregon Chardonnay. The moment I smelled this wine, it took me right back to the afternoon last summer when my wife and I tasted it at the producer in Oregon wine country.
April 27, 2013 - Enjoyed with a fresh spring zucchini, parm and pine nut salad. The wine was round and fresh with some acidity and minerality.
February 28, 2013 - 4 bottles down and each has improved over the last!
November 28, 2012 - Another great wine from a great producer
July 22, 2012 - Color is a balance between a deep yellow and the lighter side that chardonnay can be; no green hues. Faint nuttiness for lack of a better term, bright, fresh, mineral, ash (using this term because of a deeper aroma thats not soil, but ground up mineral/earth as I would imagine it smelling). Vibrant acidity, tingling the palate just enough. One of the highlights for me was its ability to stay right down the middle between the salinity of Chablis and the heavier richer side of the grape. Pristine nose going back to it. Mouthwatering, not cloying, again the dryness is there just enough without scraping the palate. I have seen this before, and mean no offense, but some of the fruit from the Brick House property has the ability to be better than a score can justify. It's precise, well made, not overly constructed. A lot of wines can probably fall into this category, though each sip I think, "don't change or become tiring, or unbalanced, just be the same as before". But with each taste, it never disappoints. Keep making great wines is all I can say, because every time I crack a BH I know its going to be a unique experience.
June 23, 2012 - Great wine - fresh, acidic, mineral, what I like in a chardonnay - not over oaked