Take note with a grain of salt, mild allergy issues. The oak was strong with this one. Became more reductive as the night went on. I thought the flavor profile would be better in 5 years as the oak integrates, but not sure it has the acidity to take it that far.
A very enjoyable wine by Jim Clendenen.
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On both days, this needed a solid hour or more to open up. On day 1, I found coconut oil, lanolin, vanilla, hay, and very light caramel, along with pear and apple fruits and attractive minerality. The caramel is really attractive on the finish—so sublte, it’s just perfect. The oak is there without being overbearing. On day 2, less of the creamy flavors and more peach and honey flavors along with sweet anise flavors on the finish. Still good minerality. I actually liked it better on day 1. This wine needed some time to open up and, unfortunately, I drank too much of it too soon, but after a good 2 hours of air, this coul pass for a premier cru Meursault, except it’s a fraction of the price. Great QPR. Seemed to be in a fine spot and could have lasted for several more years.
I opened this on day one at Fin Raw Bar and paired it with oysters and a Macademia nut Orange Roughy. The Orange Roughy was too mild for this wine. On day 2, it was a fantastic match with Spaghetti with Olive oil and Garlic and clams. Best out of Riedel Montrachet.
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Pop and pour yesterday. Yesterday, this was Cali chard in the style I am less fond of: big, buttery and slightly over the top (a far cry from the '17 we tasted at the winery); however, it was absolutely NOT flabby on the palate: with precise acidity and nice mouthfeel. Let this sit in the fridge overnight and this is an altogether different beast. Today: on the nose, still ripe, but loads of nice complexity shines through. Ripe citrus, stony minerality, soft mint notes, yum. On the palate: still fantastic cut, with laserlike acidity, balanced by serious richness. Some complex and lovely sweet citrus and wet stone follows the acid on a long, smooth finish. Yesterday, meh, today, stunning.
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I was expecting much better, this having a JR 17.5 with a nice note among other things. It reminded by of California Chardonnay circa 2000 and though the fruit quality was fine and ripe and the texture nice, dense, it was just too over the top, getting confectionary and nearing cotton candy, just too cloying and heavy. Not enough energy or breadth. I still rate it solidly Good+ and some may love the style, but this didn't have the balance it should have. Got at close out under $30, but still poor QPR.
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Good chardonnay and good value but not my style. Bright acidity and well integrated wood. A little more tightly wound than Ilike. More lemon than brioche. Mindmuse review is spot on for me.
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Pronounced notes of lemon drops, pineapple, and kiwi-lime on a lighter palate, but a distracting surge of wood muddles the finish. However, this is a stylistic critique and should not distract from its balance and precision. Drink 2020-2023. Technical score: 91. Enjoyment score: 90.
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A very pleasant Chardonnay that is more of a food Chard than a "porch sipper", with ripe but tart apple, minerality, vanilla cream, and soft floral overlay.
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Notes from memory. Lighter-bodied Chard with fine precision and balance, but not a lot of weight or complexity. Still, this was elegant with crisp orchard fruit and scattered minerality. Drink 2020-2023. Technical score: 92. Enjoyment score: 90.
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Pinkish pale-yellow in color. A aromatic nose of soft, delicate white flowers, vanilla, and new oak. Supple, round flavors. Great acidic finish. This is an great already and you know this is going to be excellent in a few years as it gains weight mid-palate. The Sanford & Benedict Vineyard produces some of the best Chardonnay's in the country.
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6/11/2023 - Max S. Likes this wine: 92 Points
Take note with a grain of salt, mild allergy issues. The oak was strong with this one. Became more reductive as the night went on. I thought the flavor profile would be better in 5 years as the oak integrates, but not sure it has the acidity to take it that far.
A very enjoyable wine by Jim Clendenen.
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5/2/2023 - jkscully Likes this wine:
On both days, this needed a solid hour or more to open up. On day 1, I found coconut oil, lanolin, vanilla, hay, and very light caramel, along with pear and apple fruits and attractive minerality. The caramel is really attractive on the finish—so sublte, it’s just perfect. The oak is there without being overbearing. On day 2, less of the creamy flavors and more peach and honey flavors along with sweet anise flavors on the finish. Still good minerality. I actually liked it better on day 1. This wine needed some time to open up and, unfortunately, I drank too much of it too soon, but after a good 2 hours of air, this coul pass for a premier cru Meursault, except it’s a fraction of the price. Great QPR. Seemed to be in a fine spot and could have lasted for several more years.
I opened this on day one at Fin Raw Bar and paired it with oysters and a Macademia nut Orange Roughy. The Orange Roughy was too mild for this wine. On day 2, it was a fantastic match with Spaghetti with Olive oil and Garlic and clams. Best out of Riedel Montrachet.
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8/18/2021 - Aravind Asok wrote:
Pop and pour yesterday. Yesterday, this was Cali chard in the style I am less fond of: big, buttery and slightly over the top (a far cry from the '17 we tasted at the winery); however, it was absolutely NOT flabby on the palate: with precise acidity and nice mouthfeel. Let this sit in the fridge overnight and this is an altogether different beast. Today: on the nose, still ripe, but loads of nice complexity shines through. Ripe citrus, stony minerality, soft mint notes, yum. On the palate: still fantastic cut, with laserlike acidity, balanced by serious richness. Some complex and lovely sweet citrus and wet stone follows the acid on a long, smooth finish. Yesterday, meh, today, stunning.
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4/19/2021 - tward wrote: 83 Points
I was expecting much better, this having a JR 17.5 with a nice note among other things. It reminded by of California Chardonnay circa 2000 and though the fruit quality was fine and ripe and the texture nice, dense, it was just too over the top, getting confectionary and nearing cotton candy, just too cloying and heavy. Not enough energy or breadth. I still rate it solidly Good+ and some may love the style, but this didn't have the balance it should have. Got at close out under $30, but still poor QPR.
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1/1/2021 - Ereynoldnelson wrote: 91 Points
Wonderful Burgundian notes under a classic California chardonnay profile. We very much enjoyed this complex wine
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10/1/2020 - vinorsk wrote: 89 Points
Good chardonnay and good value but not my style. Bright acidity and well integrated wood. A little more tightly wound than Ilike. More lemon than brioche. Mindmuse review is spot on for me.
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9/6/2020 - jlhkiss Likes this wine: 91 Points
Pronounced notes of lemon drops, pineapple, and kiwi-lime on a lighter palate, but a distracting surge of wood muddles the finish. However, this is a stylistic critique and should not distract from its balance and precision. Drink 2020-2023. Technical score: 91. Enjoyment score: 90.
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2/13/2020 - MindMuse wrote: 91 Points
A very pleasant Chardonnay that is more of a food Chard than a "porch sipper", with ripe but tart apple, minerality, vanilla cream, and soft floral overlay.
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11/3/2019 - jlhkiss Likes this wine: 91 Points
Notes from memory. Lighter-bodied Chard with fine precision and balance, but not a lot of weight or complexity. Still, this was elegant with crisp orchard fruit and scattered minerality. Drink 2020-2023. Technical score: 92. Enjoyment score: 90.
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7/2/2019 - jgreco wrote: flawed
corked
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12/25/2018 - jgreco Likes this wine: 92 Points
Pinkish pale-yellow in color. A aromatic nose of soft, delicate white flowers, vanilla, and new oak. Supple, round flavors. Great acidic finish. This is an great already and you know this is going to be excellent in a few years as it gains weight mid-palate. The Sanford & Benedict Vineyard produces some of the best Chardonnay's in the country.
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