Was a bit disappointed in this. Nothing wrong with it but underwhelming. Not much to add to all notes below as far as flavors and sensory details are concerned. They are pretty much correct. However, I found this a bit thin on the mid-palate: just a bit hollow at the core. Still a nice wine, but maybe passing peak. Maybe I was expecting too much and should have just enjoyed this for what it was.
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There used to be a time when I was enamored with this wine. But lately, my feelings about it have been rather tepid. Either my tastes have started to change, or this wine is not aging as well as I would have liked (I gave it 89 points a year ago). Aromas of dried pineapples, hazelnut, and spicy oak are followed by honeyed notes of papaya, pineapple, and citrus rind. Butterscotch on the finish adds some interest. Although nicely textured and silky throughout the midpalate, the finish is a little bitter (almost like burnt caramel) and coarse. 86-87 points.
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Tasted this a year and a half ago and gave it a 93. Now takes just a bit of air to open up to like it was a year and a half ago. Nice aromas of peach, apple, pineapple and vanilla. Nice rich color. Full-bodied and very creamy smooth on the palate with pears, melon, pineapple, hazelnut and vanilla bean. Very well-balanced with a medium-long finish. Might have lost a little of its butteriness and oak. I suggest Drink it now, its gotten tight right out of the bottle where you need to give it 15-30 minutes of air to get it close to how it drank over a year ago.
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This bottle turned a little better than the previous one. Same notes as before, with some additional shadings of ripe pineaple, hazelnut and toasted oak.
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Without a doubt, both this wine and my palate for it has changed. This has put on some weight since the last time I visited it, and it now shows rather thick and full-bodied. The lighter pear and melon notes that I remembered from before have started to pick up shadings of honey, caramel, and butterscotch. The fruit tastes sweeter and has some tropical notes present as well. The oak is much more noticeable now than previously experienced, and as a result, I did not enjoy this wine as well as I have in the past. Still, I can imagine enjoying this wine with any dish that has a cream-based sauce.
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There is very little on the nose, but the flavors of pear, fig, hazelnut and creaminess are lively and mouthfilling. This is a great wine for $20 and should be searched for!!
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I have had numerous vintages of this and this is the best. Not a great nose, with hints of petrol. However, on the palate it was exceptionally rich with pear, honey and butterscotch. Will search for more.
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It's a shame to cook with this... although, I've heard it said that you should only cook with wines you feel are good enough to drink. I, personally, like to cook with wines that I would not prefer to drink. Used a little over a cup of this delecticable wine for Lamb with White Wine & Pepper Flakes. We'll also drink a little of this while we're cooking, too.
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10/26/2011 - Primordialsoup wrote: 89 Points
Was a bit disappointed in this. Nothing wrong with it but underwhelming. Not much to add to all notes below as far as flavors and sensory details are concerned. They are pretty much correct. However, I found this a bit thin on the mid-palate: just a bit hollow at the core. Still a nice wine, but maybe passing peak. Maybe I was expecting too much and should have just enjoyed this for what it was.
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4/24/2009 - jmh st louis wrote: 93 Points
same notes as 1/11/09
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1/11/2009 - jmh st louis wrote: 93 Points
complex blend of honey, pears, with a hint of acidity.
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11/15/2008 - jmh st louis wrote: 91 Points
green apples a blend of ripe and tart.
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6/13/2008 - Paul Lin wrote: 86 Points
There used to be a time when I was enamored with this wine. But lately, my feelings about it have been rather tepid. Either my tastes have started to change, or this wine is not aging as well as I would have liked (I gave it 89 points a year ago). Aromas of dried pineapples, hazelnut, and spicy oak are followed by honeyed notes of papaya, pineapple, and citrus rind. Butterscotch on the finish adds some interest. Although nicely textured and silky throughout the midpalate, the finish is a little bitter (almost like burnt caramel) and coarse. 86-87 points.
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5/28/2008 - TwoDogs wrote: 92 Points
never disappoints!
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9/9/2007 - LACERS wrote: 91 Points
Tasted this a year and a half ago and gave it a 93. Now takes just a bit of air to open up to like it was a year and a half ago. Nice aromas of peach, apple, pineapple and vanilla. Nice rich color. Full-bodied and very creamy smooth on the palate with pears, melon, pineapple, hazelnut and vanilla bean. Very well-balanced with a medium-long finish. Might have lost a little of its butteriness and oak. I suggest Drink it now, its gotten tight right out of the bottle where you need to give it 15-30 minutes of air to get it close to how it drank over a year ago.
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8/16/2007 - cookie7 wrote: 91 Points
Great nose of vanilla and butterscotch. Honey, apple, pear and butterscotch on the palate. Great Chardonnay.
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5/14/2007 - rmodak wrote: 87 Points
Decent pear, cashew, butterscotch, but the oak is not completely integrated and pokes through a bit too much for me. Enjoyable, but not very complex.
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5/9/2007 - Paul Lin wrote: 89 Points
This bottle turned a little better than the previous one. Same notes as before, with some additional shadings of ripe pineaple, hazelnut and toasted oak.
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5/1/2007 - Ali wrote: 92 Points
well balanced
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4/6/2007 - Paul Lin wrote: 88 Points
Without a doubt, both this wine and my palate for it has changed. This has put on some weight since the last time I visited it, and it now shows rather thick and full-bodied. The lighter pear and melon notes that I remembered from before have started to pick up shadings of honey, caramel, and butterscotch. The fruit tastes sweeter and has some tropical notes present as well. The oak is much more noticeable now than previously experienced, and as a result, I did not enjoy this wine as well as I have in the past. Still, I can imagine enjoying this wine with any dish that has a cream-based sauce.
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1/1/2007 - texaswino wrote: 93 Points
Pear, citrus, almonds, fresh acidity and a nice finish. What good chardonnay is all about.
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12/6/2006 - win wrote: 91 Points
Very solid wine made in a very modern style. Oak was not overpowering, and was enjoyable, coupled with the acidity and fruit aromas.
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10/7/2006 - Paul Lin wrote: 91 Points
Same notes as before.
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9/4/2006 - Paul Lin wrote: 92 Points
Nice poached pear and honeydew melon flavors. Quite delicious!
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9/2/2006 - cookie7 wrote: 92 Points
This is good stuff. Passion fruit, butterscotch and honeysuckle on the palate. This continues to build in your mouth and has quite a lingering finish.
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8/15/2006 - trankin wrote: 91 Points
Flora Springs / Sterling Inn dinner (James Beard House): Honey and lemon rind on the nose. A bit of oak, with nice bright acids on the palate. Lychee, a touch of cinnamon, some minerality.
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7/17/2006 - TwoDogs wrote: 93 Points
Very enjoyable. Light oak, vanilla, toast, pear and pineapple. Accompanied salmon with a lemon mayonnaise sauce.
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6/29/2006 - samurai wrote: 90 Points
Good for the price
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6/25/2006 - TwoDogs wrote: 91 Points
served at birthday party for my sister.
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6/24/2006 - matthen wrote: 93 Points
There is very little on the nose, but the flavors of pear, fig, hazelnut and creaminess are lively and mouthfilling. This is a great wine for $20 and should be searched for!!
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6/17/2006 - TwoDogs wrote: 92 Points
Enjoyed with Tom and Theresa after a tourney win dinner of BBQ Chicken, Pasta Ameritricana and grilled asparagus.
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6/15/2006 - TwoDogs wrote: 93 Points
Enjoyed with neighbors. Delightful nose. Hints of toast, almonds and pear. Nice finsih.
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6/11/2006 - cookie7 wrote: 92 Points
I have had numerous vintages of this and this is the best. Not a great nose, with hints of petrol. However, on the palate it was exceptionally rich with pear, honey and butterscotch. Will search for more.
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6/4/2006 - TwoDogs wrote: 93 Points
It's a shame to cook with this... although, I've heard it said that you should only cook with wines you feel are good enough to drink. I, personally, like to cook with wines that I would not prefer to drink. Used a little over a cup of this delecticable wine for Lamb with White Wine & Pepper Flakes. We'll also drink a little of this while we're cooking, too.
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6/1/2006 - TwoDogs wrote: 94 Points
Enjoyed with pesto roasted chicken. Wine is full bodied with a thick creamy finish. We love this wine.
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5/20/2006 - TwoDogs wrote: 92 Points
Enjoyed with copper river salmon and neighbors. One of the best Chards we've tried.
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5/14/2006 - sunalsorises wrote: 91 Points
Not too oaky with some acidity. Not too much depth. Much better on second day. Delicious.
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