March 4, 2009 - Nice color, not your usual Chard. Floral and rich, but with a Chard mouthfeel. I would likely have guessed Rousanne or something. Good fruit, lots of life left in this. Night two this was still going strong and maybe was even a bit better... great fruit and none of the oak presence that haunts too many CA chards... good stuff.. maybe a 90+ now, up from 89 on night 1.
May 4, 2008 - Subdued, shy fruit. Palate has nice weight to it, with a smooth finish of lemon. I was worried that this was overaged (from a 375ml) but I think it is drinking very well now. Would like to compare it to more recent vintages to get a feel for its personality in its youth.
May 24, 2007 - Lot'sof mellow flavors developing. More vanilla than 2 years ago.
May 1, 2007 - (From a 375 ml) Wonderful round flavors. There's that aged chardonnay flavor and on the finish there's a nice nuance of limestone, probably from the lime or daquiri characteristic that dominates when the wine is young. Quite food friendly now, and can pair with more complex flavors.
October 23, 2006 - Very tasty, old world in style.
October 14, 2006 - Saturday night at Raj's (Raj's house): From magnum. An unoaked chard. Lovely, subtle, elegant, floral nose. Melons and pineapple on the palate, but notably lacking in acids. No oak at all. Could have used a little more something.
October 14, 2006 - Saturday dinner extravaganza in Tucson (Tucson - home of RM): Great aromas of flint, grapefruit, pineapples. Rich and balanced
July 15, 2006 - Accidently drank too late. Much too late. Nose was very, very promising. Sadly it tasted like metal, with modest hints of very flavorful lemon. If you have any open it now and pray.
July 4, 2006 - chris brian jill kathy
March 20, 2004 - I like this. This and the 2002 Chehalem INOX chard are two of the best I have had from oregon. This is not a super rich or super complex chard, but has a nice balance of fruit and acidity with only a smidge of new oak. I am curious to see if this would age at all, but have a feeling that it would just lose it's freshness without gaining complexity.