Drank with pan seared sea scallops, cauliflower rice and broccoli. Was the perfect compliment with soft buttery goodness that became part of a fantastic meal.
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Alcohol too hot, fruit too subdued, light watery mouthfeel, generic with a stainless steel simplicity devoid of any oak personality, other than thrice used non-charred Slovakian tight grained green oak. Caveat Emptor. Not what one expects from this producer.
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Ted is great with Cabs... reds all. But his touch with Chardonnay is so great! Always a great balance of fruit, acid, oak and body with crispness to balance the rich edges. Flavors of peach, Bartlett pear, golden apple, MacIntosh apple and nutmeg with hints of Graham cracker. Vibrant acidity and hints of lemon zest. Fresh and delicious. A great value for the talent inherent in the bottle.
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Winebar [4 Whites, 8 Reds, & 3 *shared* bottles] from 11/23/18 (Vintage Wines Ltd., San Diego, CA): From Ahmann Vyd-Carneros (36.5%), Rancho Sarco (35.6%), Suscol Creek (18.4%), & Keyes Vyd-Howell Mountain (9.5%); 59% barrel fermented with 41% cold fermented in s/s tanks; Malolactic blocked; "82% is oak aged with roughly 15% new FR oak Cooperage: predominantly World Cooperage, Aged in Barrel: 4 mos collectively (World Cooperage profiles, we prefer Profile 27 but we use several profiles like 7 and 78. We like FR oak mainly, using the Vosge and Allier forest predominantly)." 14.5% ABV, 0.65 g/100mL T.A., 3.40 pH, & "R.S.: dry." ~ 10,007 cs.
N: Attractive SANDALWOOD & spice atop "butter" [which I keep getting even though they state malolactic was blocked]
P: Med body; RNDISH entry with NICE, ALMOST swtish OAK/frt nicely counterbalanced by an acidity which directs the action into & through the LONG, decently balanced, VERY slightly bitter finish. MIGHT improve a bit into mid '19? Otherwise, the finish troubles me. My VG+ for now. 90 pts WA. [This vendor's $21.95 is now @ the top of wine-searcher's "class".]
The flavors are lively on the palate with pear, citrus, lemonlime, green apple and fleshy peach. This wine shows great complexity, creaminess, and elegance to compliment many foods
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Great Chardonnay even though I haven’t tasted highly rated ones. What I love about this wine is the complexity. It taste like a winter vacation in the tropics.
With my nose, I do smell peach and mango. A bit of bite at the end of my smell. There is this amazing hint of green in the color. That’s new for me.
On first taste... peach, lime, and then green apple with a bit of pucker. Further tasting I can feel green apple skin and a hint of oak. This is great for me because I can’t stand over oaked Chards like the Decoy Chard.
The finish is moderately long. Some grip to it. It fades into a rock/stone flavor. This is easily mitigated with food. I would probably rate it closer to the mid 90 range if this was slightly smoothed out at the end. The ending reminds me of a really good espresso that just bites at the end.
Again, I am not a wine or Chardonnay pro, but I would buy it again at 20 to 29 dollars. I have no idea what aging would do here, but I’ve bought some older Chardonnays to figure that out.
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A well-made and engaging chardonnay from the heart of Napa Valley. Straw colored with aromas of citrus, lemon zest and mango. Flavors included green apple, white peach, tangerine, ginger, cut grass and limestone. Medium to full mouthfeel with a fruit-forward but pleasing texture that was crisp, bright and well-balanced. Moderately long finish. Youthful and expressive, this wine is ready to drink or will cellar for several years to come. Good QPR.
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Winebar [4 Whites, 8 Reds, & 4 *shared* VERY *interesting* bottles] from 06/29/18] (Vintage Wines Ltd., San Diego, CA): From Ahmann Vyd-Carneros (36.5%), Rancho Sarco (35.6%), Suscol Creek (18.4%), & Keyes Vyd-Howell Mountain (9.5%); 59% barrel fermented with 41% cold fermented in s/s tanks; Malolactic blocked; "82% is oak aged with roughly 15% new FR oak Cooperage: predominantly World Cooperage, Aged in Barrel: 4 mos collectively (World Cooperage profiles, we prefer Profile 27 but we use several profiles like 7 and 78. We like FR oak mainly, using the Vosge and Allier forest predominantly)." 14.5% ABV, 0.65 g/100mL T.A., 3.40 pH, & "R.S.: dry." ~ 10,007 cs.
N: "Butter" (?, since they say NO malolactic) atop vanilla with lemons way underneath? Poss spices?
P: Med body; RNDISH entry with ALMOST swtish OAK/frt off-set by tangy acidity which dictates the action into & through the LONG, tangy/swt (70:30) finish with OCCASIONAL notes of bitterness to, at least for now, increase interest. Nicely done in an oak dominant style. Nonetheless, I'd drink during the next yr or so in case the oak "goes nuts"... later. My VG+, poss EXC-. 90 pts WA. [This vendor's $21.95 is in the top 10% of wine-searcher's postings.]
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9/1/2021 - Wine on17 wrote: 87 Points
Not what I was expecting from this producer. No complexity in nose, taste, or finish. As other notes state, the window may have closed.
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2/4/2021 - ralaspech wrote: 88 Points
Probably past peak drinking but still enjoyable.
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10/31/2020 - @bourbonontherocks wrote: 85 Points
Melon and honey on the nose. Floral and dandelion flavors
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6/30/2020 - ralaspech wrote:
Past its peak. No rating.
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12/7/2019 - tmaher029 Likes this wine: 89 Points
Drank with pan seared sea scallops, cauliflower rice and broccoli. Was the perfect compliment with soft buttery goodness that became part of a fantastic meal.
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11/13/2019 - Josch48 Does not like this wine: 82 Points
Alcohol too hot, fruit too subdued, light watery mouthfeel, generic with a stainless steel simplicity devoid of any oak personality, other than thrice used non-charred Slovakian tight grained green oak. Caveat Emptor. Not what one expects from this producer.
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10/16/2019 - Ben Christiansen wrote:
Cream corn on the nose. In a good way. Shows off its new oak, even if its only 19%. Not in a bad way. With some cinnamon and spice to it as well.
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8/10/2019 - Livermore wrote: 88 Points
Scent of butter, mushrooms and apple.
Tastes lightly of oak. Got a little sting on the tongue. My bottle felt a bit too closed unfortunately.
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7/28/2019 - mrmikemtr Likes this wine: 90 Points
Delicious! Mild buttery on palate. Mottled green apple. Lovely.
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1/3/2019 - vegasoenophile Likes this wine: 92 Points
Ted is great with Cabs... reds all. But his touch with Chardonnay is so great! Always a great balance of fruit, acid, oak and body with crispness to balance the rich edges. Flavors of peach, Bartlett pear, golden apple, MacIntosh apple and nutmeg with hints of Graham cracker. Vibrant acidity and hints of lemon zest. Fresh and delicious. A great value for the talent inherent in the bottle.
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11/24/2018 - srh Likes this wine:
Winebar [4 Whites, 8 Reds, & 3 *shared* bottles] from 11/23/18 (Vintage Wines Ltd., San Diego, CA): From Ahmann Vyd-Carneros (36.5%), Rancho Sarco (35.6%), Suscol Creek (18.4%), & Keyes Vyd-Howell Mountain (9.5%); 59% barrel fermented with 41% cold fermented in s/s tanks; Malolactic blocked; "82% is oak aged with roughly 15% new FR oak Cooperage: predominantly World Cooperage, Aged in Barrel: 4 mos collectively (World Cooperage profiles, we prefer Profile 27 but we use several profiles like 7 and 78. We like FR oak mainly, using the Vosge and Allier forest predominantly)." 14.5% ABV, 0.65 g/100mL T.A., 3.40 pH, & "R.S.: dry." ~ 10,007 cs.
N: Attractive SANDALWOOD & spice atop "butter" [which I keep getting even though they state malolactic was blocked]
P: Med body; RNDISH entry with NICE, ALMOST swtish OAK/frt nicely counterbalanced by an acidity which directs the action into & through the LONG, decently balanced, VERY slightly bitter finish. MIGHT improve a bit into mid '19? Otherwise, the finish troubles me. My VG+ for now. 90 pts WA. [This vendor's $21.95 is now @ the top of wine-searcher's "class".]
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11/2/2018 - Handjoshua Likes this wine: 90 Points
The flavors are lively on the palate with pear, citrus, lemonlime, green apple and fleshy peach. This wine shows great complexity, creaminess, and elegance to compliment many foods
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10/12/2018 - aaron.s.johnson2 wrote: 91 Points
Great Chardonnay even though I haven’t tasted highly rated ones. What I love about this wine is the complexity. It taste like a winter vacation in the tropics.
With my nose, I do smell peach and mango. A bit of bite at the end of my smell. There is this amazing hint of green in the color. That’s new for me.
On first taste... peach, lime, and then green apple with a bit of pucker. Further tasting I can feel green apple skin and a hint of oak. This is great for me because I can’t stand over oaked Chards like the Decoy Chard.
The finish is moderately long. Some grip to it. It fades into a rock/stone flavor. This is easily mitigated with food. I would probably rate it closer to the mid 90 range if this was slightly smoothed out at the end. The ending reminds me of a really good espresso that just bites at the end.
Again, I am not a wine or Chardonnay pro, but I would buy it again at 20 to 29 dollars. I have no idea what aging would do here, but I’ve bought some older Chardonnays to figure that out.
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9/16/2018 - Tahlequahdave1972 Likes this wine: 91 Points
A well-made and engaging chardonnay from the heart of Napa Valley. Straw colored with aromas of citrus, lemon zest and mango. Flavors included green apple, white peach, tangerine, ginger, cut grass and limestone. Medium to full mouthfeel with a fruit-forward but pleasing texture that was crisp, bright and well-balanced. Moderately long finish. Youthful and expressive, this wine is ready to drink or will cellar for several years to come. Good QPR.
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6/30/2018 - srh Likes this wine:
Winebar [4 Whites, 8 Reds, & 4 *shared* VERY *interesting* bottles] from 06/29/18] (Vintage Wines Ltd., San Diego, CA): From Ahmann Vyd-Carneros (36.5%), Rancho Sarco (35.6%), Suscol Creek (18.4%), & Keyes Vyd-Howell Mountain (9.5%); 59% barrel fermented with 41% cold fermented in s/s tanks; Malolactic blocked; "82% is oak aged with roughly 15% new FR oak Cooperage: predominantly World Cooperage, Aged in Barrel: 4 mos collectively (World Cooperage profiles, we prefer Profile 27 but we use several profiles like 7 and 78. We like FR oak mainly, using the Vosge and Allier forest predominantly)." 14.5% ABV, 0.65 g/100mL T.A., 3.40 pH, & "R.S.: dry." ~ 10,007 cs.
N: "Butter" (?, since they say NO malolactic) atop vanilla with lemons way underneath? Poss spices?
P: Med body; RNDISH entry with ALMOST swtish OAK/frt off-set by tangy acidity which dictates the action into & through the LONG, tangy/swt (70:30) finish with OCCASIONAL notes of bitterness to, at least for now, increase interest. Nicely done in an oak dominant style. Nonetheless, I'd drink during the next yr or so in case the oak "goes nuts"... later. My VG+, poss EXC-. 90 pts WA. [This vendor's $21.95 is in the top 10% of wine-searcher's postings.]
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3/15/2018 - vinhonotte Likes this wine: 90 Points
SIA Wine Week; 3/12/2018-3/16/2018 (Singapore Airlines): medium lemon; quite acidic, intense and long; lemon, melon, stone, grass
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