Tuesday, 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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Comment posted by Chrisinroch:
9/7/2016 7:27:00 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?